Total TimePrep: 15 min. Cook: 1 hour
- 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
- 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.
Nutrition Facts1 cup: 292 calories, 13g fat (3g saturated fat), 112mg cholesterol, 681mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 34g protein.
Oct 25, 2016
Elizabeth a very good weeknight dinner
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.
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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