Try this Venison chili recipe, or contribute your own.
Suggest a better descriptionIn large pan, saute venison until just cooked. Drain and set aside. Cook in batches if necessary to keep from crowding in the pan.
In a large pot with a heavy bottom, saute bacon over medium heat until it's brown and has given up its fat. Remove and set aside.
Saute onions and peppers in the bacon fat, stirring frequently until soft, about 5 minutes. Add garlic and vinegar and cook for two minutes. Add chili powder, paprika, cumin, salt, pepper, cinnamon and cook, stirring often, for about three minutes. Add venison and bacon. Stir well and cook for one minute.
Add honey, molasses, beer, wine and tomatoes. Mix well, bring to a boil, adjust heat to low.
Cook at a slow simmer, uncovered, for about an hour and stir frequently. Taste and adjust seasonings, adding more chili powder or chipotle chillies if you want more heat.
Add beans and cook for another hour, continuing to stir. The chili is done when it's thick enough to your liking.
Garnish with chopped cilantro..
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2815g) | ||
Recipe Makes: 1 | ||
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Calories: 1685 | ||
Calories from Fat: 960 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106.7g | 142 % | |
Saturated Fat 34.8g | 174 % | |
Monounsaturated Fat 46.6g | ||
Polyunsanturated Fat 13.3g | ||
Cholesterol 154.2mg | 47 % | |
Sodium 2099.1mg | 72 % | |
Potassium 2069.4mg | 54 % | |
Total Carbohydrate 112.6g | 33 % | |
Dietary Fiber 16.5g | 66 % | |
Sugars, other 96g | ||
Protein 33.8g | 48 % | |
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: 1685
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