If you’re not looking for Thanksgiving leftover recipes, you’ve come to the right place. Since I didn’t host Thanksgiving this year, I have no leftovers hanging around to figure out what to do with. I do, however, still have a few pounds of venison in the freezer from a good friend of mine whose hubby hunts every year, so I wanted to share this recipe with you for venison chili if you happen to hunt or if you have a friend who does. I can’t take credit for the recipe though; I adapted it from my friend’s recipe for venison sausage. This was the first time I’ve ever cooked venison myself, and I really enjoyed it…mixed with the pork, it didn’t taste too gamy, and the extra heat from the chili helped with that as well. If you have access to venison, I hope you’ll give chili this a try!
- 1 lb ground venison
- 1 lb ground pork
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp crushed red pepper
- 1 tsp hot sauce (I like Frank’s)
- 2 tsp Italian seasoning
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp nutmeg
- 1/2 medium onion, chopped
- 3 cloves minced garlic
- 3 tomatoes, diced
- 1 can (24 ounces) tomato sauce
- 1 large can (40.5 ounces) dark red kidney beans
- Cheddar cheese, for topping
In a medium bowl, mix together the venison, pork, salt, pepper, red pepper, hot sauce, Italian seasoning, chili powder, cumin, and nutmeg. In a large sauce pan over medium-high heat, cook the meat and onion until browned. Drain.
Add in the garlic, tomatoes, tomato sauce, and beans. Reduce the heat to medium and cook until the chili bubbles.
Reduce the heat to low, and let simmer about 20 minutes so that all the flavors will meld together. Sprinkle with cheese and serve hot!