I love the Fall. As the seasons begin to change and football is in full swing, nothing quite hits the spot for me than a hearty bowl of deer chili. For me, this recipe is a labor of love, and I usually cook a huge batch and freeze the leftovers. I hope you enjoy this recipe as much as me and my family do.
Deer (Venison) Chili
Heat oil in a large skillet. Stir in onion, green bell pepper, garlic and chili powder. Saute until tender. Add meat. Stir with wooden spoon 4 or 5 minutes, brown well until no longer red. Drain off fat and remove any oil. Add remaining ingredients and bring to a boil. Reduce heat to a simmer and continue cooking covered for 1 hour. Remove cover and cook for 30 minutes or longer to thicken. This recipe doubles and freezes well.
I personally love this chili more the next day, after the flavors have had a chance to meld.
Per serving: Calories 313 - Fat 3.8g, Carbs 25.7g, Protein 44.8g
Reduce the carbs per serving by omitting the can of Chili Beans.