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Deer Chili | Can't Stay Out of the Kitchen

Deer Chili

Teresa Ambra
This delicious chili uses both ground venison and pork and it's seasoned with a chili kit, diced tomatoes and green chiles, kidney beans and green bell pepper. Excellent idea for tailgating parties and when you're having friends over to watch sport events. Gluten free.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine Tex-Mex
Servings 12
Calories 371 kcal

Equipment

  • 1 large Dutch oven with lid
  • 1 hamburger choppper to break meat down into small pieces while frying
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables
  • 1 wooden spoon
  • 1 soup ladle

Ingredients
  

  • 2 lbs. ground venison or hot links with casings removed and sliced (I prefer the ground venison in bulk like sausage)
  • 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. can Low Sodium V-8 Original vegetable juice
  • 4 oz. pkg. Carroll Shelby's Original Texas Brand Chili Kit I used only half of the cayenne pepper packet
  • 1 green bell pepper diced
  • 2 tbsp. olive oil
  • 1/2 cup sour cream for garnish, if desired
  • 1/2 cup sharp cheddar cheese grated, for garnish

Instructions
 

  • 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.
  • If both venison and sausage are in bulk (rather than in casings) use a hamburger chopper to break the meat up in small pieces while frying.
  • 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 each serving with sour cream and cheddar cheese, if desired.

Notes

NOTE: I did not thicken with the masa flour.
 
NOTE: While I used venison in sausage links, you may prefer using bulk venison sausage that you fry like ground beef. Either way will work. My personal preference is the bulk version, but this is what I had on hand.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 371kcalCarbohydrates: 17gProtein: 28gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 98mgSodium: 567mgPotassium: 897mgFiber: 6gSugar: 6gVitamin A: 5489IUVitamin C: 34mgCalcium: 111mgIron: 6mg
Keyword beans, cheese, chili, kidney beans, main dish, pork, sausage, soup, Tex Mex, tomatoes, Venison
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