Venison Chili Recipe

3.5 3 3
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Venison Chili Recipe

Read Reviews
3.5 3 3
Publisher Photo
"This meaty chili is nicely seasoned and has gotten many 'very good' responses from my friends," says Gary Urness of Kenyon, Minnesota. "It's easy to make."
Recommended: Top 10 Pumpkin Pies
MAKES:
3-4 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour
MAKES:
3-4 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour

Ingredients

  • 1 pound boneless venison steak, cubed
  • 1/2 cup chopped onion
  • 2 tablespoons olive or vegetable oil
  • 1 can (15 ounces) chili without beans
  • 1/2 cup water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery salt

Directions

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.
Originally published as Venison Chili in Taste of Home April/May 2002, p60

Nutritional Facts

1 cup: 292 calories, 13g fat (3g saturated fat), 112mg cholesterol, 681mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 34g protein.

  • 1 pound boneless venison steak, cubed
  • 1/2 cup chopped onion
  • 2 tablespoons olive or vegetable 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.
Originally published as Venison Chili in Taste of Home April/May 2002, p60

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Reviews forVenison Chili

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EAW9414 User ID: 3055522 255928
Reviewed Oct. 25, 2016

"Elizabeth a very good weeknight dinner"

MY REVIEW
tina_k User ID: 6305667 126068
Reviewed Feb. 2, 2012

"Why would anyone even attempt to make venison chili with canned chili? That is a huge cheat since chili is so simple to make."

MY REVIEW
My3kidsChef User ID: 2732381 34672
Reviewed Nov. 5, 2009

"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."

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