Try this Venison Chilli recipe, or contribute your own.
Suggest a better descriptionHeat the lard in a saucepan, and brown the ground venison. Work in batches if necessary, and set aside. Fry the bacon until golden then add the onion, garlic, celery, chili, herbs, and spices (down to the cayenne). Sweat until softened and brown. Return the meat to the pan and add all the remaining ingredients except for the beans and coriander leaves. Cover and simmer for 1 1/2 hours over a low heat. Add the drained beans, and cook for a further 1 - 1 1/2 hours or until the beans are tender, keeping them covered with juices. Alternatively, after 2 1/2 hours, add 3 drained 400g (14oz) tins of red kidney beans and cook for 15 minutes or until hot. Fold in the coriander leaves just before serving. Serve with chopped red onions, guacamole, soured cream and taco chips. Per serving: 2565 Calories (kcal); 54g Total Fat; (19% calories from fat); 467g Protein; 34g Carbohydrate; 1700mg Cholesterol; 1274mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 64 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (4149g) | ||
Recipe Makes: 1 servings | ||
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Calories: 196 | ||
Calories from Fat: 70 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 31.6mg | 1 % | |
Potassium 1311.9mg | 35 % | |
Total Carbohydrate 39.7g | 12 % | |
Dietary Fiber 23.9g | 96 % | |
Sugars, other 15.8g | ||
Protein 9g | 13 % | |
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: 196
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