Venison Chili Recipe
- 1 pound boneless venison steak, cubed
- 1/2 cup chopped onion
- 2 tablespoons olive oil
- 1 can (15 ounces) chili without beans
- 1/2 cup water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1. In a large saucepan, cook venison and onion in oil until meat is browned. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Yield: 3-4 servings.
1 cup: 292 calories, 13g fat (3g saturated fat), 112mg cholesterol, 681mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 34g protein.
Reviews for Venison Chili
"Why would anyone even attempt to make venison chili with canned chili? That is a huge cheat since chili is so simple to make."
"This recipe was so good that my 3 children ate every last bite. I made it again the next night and doubled the recipe. I served it as recommended over a bed of rice. It is a beautiful dish. The next night I served it over egg noodles. I packed school lunches for two of the children the following day and put the rice and two spoonfuls of the chili on a large tortilla and made a burrito for them. They loved it also. This recipe will definitely be a family favorite. Thank you for sharing it."