Gluten Free Living – 2015
Deer Chili is a great way to use up venison and a delicious comfort food on cool winter nights. For those of you deer hunters (or those of you married to deer hunters), I’ve got a great venison chili recipe for you today. This one is super easy, using ground venison (which is preferred, although I used hot venison links and sliced them down like sausage). It also uses ground pork, Low-Sodium V-8, a can of diced tomatoes with green chilies, green pepper and kidney beans along with a Carroll Shelby’s Original Texas Brand Chili Kit. Deer Chili is gluten free for those with gluten intolerance.
I have a friend whose husband hunts regularly so he keeps them supplied with venison. This recipe came from his father although they NEVER include beans when they make this chili. Jeff tells me his dad was from St. Louis and they never put beans in their chili. I’ve eaten this chili both with and without beans and it is wonderful either way.
If I would have had ground venison I probably would have eliminated the beans, but since I sliced the hot links, I decided the chili needed more texture so I added a can of beans and a bell pepper. I have to admit this is one of our favorite chili recipes. For those of you concerned about the pork, you can probably substitute ground turkey, but if you do you will have to increase the seasonings accordingly because turkey is so bland.
I used part the of the Chili Kit. I skipped the Masa Flour as the thickener because I didn’t think the recipe needed it. I also used only half of the cayenne pepper. Yes, I’m a chicken! 🙂 Because the venison sausage links were already hot, I didn’t think I needed the full effect of the cayenne pepper. But if you have plain venison links or plain ground venison without seasonings you may want to increase the cayenne seasoning.
We are so busy with the construction of our new house that I don’t have a lot of time for extensive meal preparation. I’ve been over at the house writing Scripture verses on stud after stud trying to fill the house with verses that are meaningful to us. On top of that, we’ve had changes we’ve had to make on the fly, so it’s been helpful to be able to pick up and go and meet with the contractors.
Gratefully, I was on hand when the plumbers were installing the shower knobs a couple of days ago because we wanted a remote entry location and the way we placed it on the plan was backwards! The nice thing about Deer Chili is it’s one of those dump and cook recipes for the most part. I made it one morning with very little effort. That way I was free to pick up and go and take care of house business.
If you have friends that hunt and are willing to give you some ground venison out of their freezer, or if you are in part of the country where you can purchase venison, this is a fantastic way to use it. You can make it the way Jeff does without the beans or bell pepper, or you can add those if you desire.
I chose a low-sodium V-8 because the original is so high in sodium it gives you a week’s worth in one meal! This recipe is flexible–use two different kinds of meat and you’re good to go. I made it and brought it to a fellowship at Jeff & Debra’s house a few weeks ago and served it with a batch of Jalapeno Cheddar Honey Cornbread. Ahh, yes, a match made in heaven. 🙂
Deer Chili has wonderful savory and spicy flavors.
Every spoonful is scrumptious! It’s also gluten free.
Garnish Deer Chili with either sour cream or cheddar cheese, if desired.
Here’s what I did.
I used these ingredients.
Coat the bottom of a Dutch oven with olive oil. Brown pork and venison.
Add the seasoning packet, the salt packet and half the cayenne pepper packet from the Chili Kit.
Add diced tomatoes with green chiles, Low-Sodium V-8 juice and if desired, drained kidney or pinto beans.
Simmer one hour. Add green pepper, if desired. Cook a few more minutes until pepper is tender.
This is a hot and spicy chili that is absolutely delightful.
I love the easiness with which this recipe can be prepared–leaving me time to do other things.
Here’s the recipe.
(Recipe adapted from Jeff Kilzer, Ovilla Road Baptist Church, Ovilla, TX)
- 2 lbs. ground venison or hot links with casings removed and sliced
- 1 lb. ground pork sausage
- 14.5-oz. can diced tomatoes and green chilies
- 15.5-oz. can light red kidney beans, drained (or pinto beans, if desired)
- 32-oz. Low Sodium V-8 Original vegetable juice
- 4-oz. pkg. [url href=”http://www.carrollshelbyschili.com/site.php” target=”_blank”]Carroll Shelby’s Original Texas Brand Chili Kit[/url] (I used only half of the cayenne pepper packet)
- 1 green bell pepper, diced
- olive oil
- sour cream or cheddar cheese for garnish, if desired
- Coat the bottom of a heavy Dutch oven with olive oil.
- Add venison and sausage and brown until meat is no longer pink and cooked through.
- Add seasoning packet from Chili Kit, also the salt packet and half the cayenne pepper packet.
- (Add the whole packet of Cayenne Pepper if you want really hot chili).
- Cook an additional 3 minutes until meat is well coated.
- Add tomatoes, kidney beans and V-8 juice.
- Stir to combine.
- Cover and simmer about one hour.
- Add green pepper and continue cooking about 5 minutes.
- Thicken with the masa corn flour thickening packet from the Chili Kit if desired.
- Garnish with sour cream and cheddar cheese if desired.
The venison and pork take on the heat from the chili powder and cayenne pepper making this chili pop with flavor.
If you love chili, this is a great one to make for cold, winter nights, tailgating games or other fun family get-togethers.
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You may find these items helpful for making this recipe.
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