Venison Chili

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

martin1950

Smoking Fanatic
Original poster
Jan 18, 2019
303
407
Hartford. S/W Michigan
A friend wanted to try some of my venison chili so I spent the morning wee hours mixing up a batch. Brazed off the ground venison, saute'd three colors of bells and two types of onions, mix up the beans and diced tommy's, and mix it all together. Oop's, ended with 10qts in my big 3gal pot but only one cast iron pot so 1/2 into the freezer.

thumbnail (11).jpg
thumbnail (12).jpg
thumbnail (13).jpg
thumbnail (7).jpg
 
Looks good. We are fans of Venison Chili. My SIL got skunked the last couple of years. My this season will be productive...JJ
 
  • Like
Reactions: martin1950
Looks tasty. I haven't ever had much success on a decent venison Chile. No set recipe, just toss a few things in and hope for the best. Need to find decent recipe as we have plenty of venison burger left and season is coming up.
 
  • Like
Reactions: martin1950
Looks tasty. I haven't ever had much success on a decent venison Chile. No set recipe.

For years I got carried away with flame grilled vegies for all my cooks. Now I'm "Cheap n Easy."
For me I go 4# meat, 1-2 onions, 1-2 bell peppers, 4 pks of chili seasoning, 4 cans of dice toms, 4 cans of assorted chili beans and 2 small cans of tom paste. Then smoke it in a big cast iron pot at 160*-170* for 6-8hrs, stirring hourly or so. But that's just my way.
 
  • Like
Reactions: JLeonard
For years I got carried away with flame grilled vegies for all my cooks. Now I'm "Cheap n Easy."
For me I go 4# meat, 1-2 onions, 1-2 bell peppers, 4 pks of chili seasoning, 4 cans of dice toms, 4 cans of assorted chili beans and 2 small cans of tom paste. Then smoke it in a big cast iron pot at 160*-170* for 6-8hrs, stirring hourly or so. But that's just my way.
Thank you for that, much appreciated !
 
  • Like
Reactions: martin1950
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky