Looking for a really good Deer Chili Recipe? Look no further! We've got Grandpa's tried and true deer chili recipe and we won't even make you read one of his long winded stories to get to the meat of it.
1 lb. of freshly ground venison
1 1/2 cups venison or beef stock*
28 ounces of canned, diced tomatoes, drained
15 ounces of canned black beans, drained and rinsed
15 ounces of canned kidney beans, drained and rinsed
1.5 Tbsp. of olive oil
1 whole yellow onion, chopped and diced
1 red bell pepper, chopped and diced
1 green bell pepper, chopped and diced
2.5 Tbsp. of minced garlic
2 Tbsp. of chili powder
1 Tbsp. of cumin
1 tsp. of paprika
1 ½ tsp. salt
½ tsp. of pepper
3 Tbsp. of tomato paste
1 tsp. of Worcestershire sauce
1 orange, juiced
1 lime, juiced
Place a large pot on the stove, add olive oil and bring to medium temperature.
Add in diced onions and peppers and sauté 5 - 7 minutes or until the onions start to brown on the edges.
Add in venison and brown.
As the venison is browning add the garlic, chili powder, cumin, paprika, salt and pepper. Cook for 2 - 3 minutes after venison has fully browned.
Deglaze the pot with the Worcestershire sauce, orange juice and lime juice. Scrape the bottom of the pot and add the stock, tomatoes and beans.
Stir well and bring to a boil. Once boiling point has been reached reduce the heat to a low and let simmer for at least 30 minutes. The longer the better though and all day makes it best. If you are going to simmer all day you will want to cover the pot with a lid to avoid liquid evaporation.