Try this Venison Chili recipe, or contribute your own.
Suggest a better descriptionIn a heavy 4 quart stockpot, heat oil. Dust venison with flour and brown quickly in hot oil. Remove venison. Melt butter in stockpot and saute onion, garlic and green pepper for 6 to 8 minutes, stirring occasionally. Add orange juice and deglaze the pan. Ass chili powder, cumin and tomatoes an simmer for 10 minutes. Add venison and beans. Mix thoroughly, reduce heat and simmer 1 hour, stirring occasionally. IF chili gets too thick, add additional orange juice. Stir in 1/2 cup Thai chili pepper sauce. Adjust seasonings with salt and additional pepper sauce. Serve with steamed rice and crusty French bread,
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Serving Size: 1 Serving (17752g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 23889 | ||
Calories from Fat: 12211 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1356.8g | 1809 % | |
Saturated Fat 807.5g | 4037 % | |
Monounsaturated Fat 417.5g | ||
Polyunsanturated Fat 49.2g | ||
Cholesterol 5084.2mg | 1564 % | |
Sodium 17865.8mg | 616 % | |
Potassium 50189.2mg | 1321 % | |
Total Carbohydrate 1687.2g | 496 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 1677.8g | ||
Protein 1300.9g | 1858 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 23889
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