Sometimes, as a mama... I don't have much time for cooking. I'm so very thankful my husband hunts and brings home delicious venison which I use in making family meals. I enjoy this chili recipe because it's quick and VERY easy to fix. My children could do it! I always cook mine in a LODGE Cast Iron Pot... I guess any ol' pan will do. But I think cast iron makes it taste better... dunno... might jess be my imagination!
Now... chili's good and all... but as my husband often requests; I don't make it the night before he goes hunting. He says it catches up with him the next day in the tree stand. And well, the outcome... Let's not talk about the outcome. Let's just say, keeping a roll of tissue in his napsack/backpack is smart business!
OK... wanna know my quick and easy venison recipe? Here tis:
QUICK Venison Chili - Cooked in Cast Iron
1 27oz. Can of Bush's Chili Beans (Pinto Beans in Chili Sauce - Mild Sauce)
1 22oz. Can of Tomato Sauce (Natural)
1 22oz. Can of Petite Diced Tomatoes (Natural)
1 Pkg. of HOT Chili Seasoning Mix (I like McCormick)
*I also have a recipe for a homemade Chili Season Premix which you can package yourself. See Bottom of Blog for that recipe!
1 lb. of Venison
1/2 Medium size Vidalia or White Onion Finely Diced
2 tbs. EXTRA Virgin Olive oil (You can also use coconut OR canola oil in the place of olive oil)
1 tsp Garlic Powder
1/4 cup water
Saute onion & garlic in heated oil (Olive, Canola or Coconut), until onion begins to turn transparent. Remove onion from pan and set aside. Brown venison in the same pan you cooked onion in. Once venison is completely cooked add both cans of tomatoes, pinto beans, water and seasoning mix. Let it simmer... stirring occasionally to prevent stick'n on medium heat for awwww... about 30 minutes. OH...If you're cooking in cast iron and have both cast iron top, and pot, you can cook over open flame while out camping... merely a suggestion.
Top it with cheese, sour cream... serve with tortilla chips, corn bread or grilled cheese sandwiches... or just eat it plain. I always add a dash or two of hot sauce like Texas Pete to spice it up a bit... but if you don't have hot sauce, you can always add cayenne pepper, or red pepper flakes! Now see, that wasn't so bad, was it! It's a perty easy meal to fix, and something the whole family can enjoy! Chili and soups are always great dishes, better served during the colder months.
The whole pot of chili itself can easily feed a family of five and costs no more than $12-13 to fix. Probably even less than that... I always guesstimate upwards!
Well... I'm going to check my pawn of cornbread! I hope ya'll enjoy this Quick Venison Chili. It's not "all natural" but I can easily provide an all natural recipe... with pintos cooked from dried beans... and such, if you request it!
*Here's your seasoning mix recipe:
1 tbs. all purpose flour
2 tbs. dried minced onion
1-1/2 tsp. chili powder
1 tsp. seasoned salt
1/2 tsp. crushed dried red pepper
1/2 tsp. instant dried minced garlic
1/2 tsp. sugar
1/2 tsp. ground cumin
Combine the ingredients in a small bowl until evenly distributed. Put into an airtight container. Makes 1/4 cup and lasts up to 6 months. Save it for your next pot of chili! OR sprinkle it over hot popcorn (yummy!)
Enjoy,
God bless!
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| HOT POT OF CHILI |
Now... chili's good and all... but as my husband often requests; I don't make it the night before he goes hunting. He says it catches up with him the next day in the tree stand. And well, the outcome... Let's not talk about the outcome. Let's just say, keeping a roll of tissue in his napsack/backpack is smart business!
OK... wanna know my quick and easy venison recipe? Here tis:
QUICK Venison Chili - Cooked in Cast Iron
1 27oz. Can of Bush's Chili Beans (Pinto Beans in Chili Sauce - Mild Sauce)
1 22oz. Can of Tomato Sauce (Natural)
1 22oz. Can of Petite Diced Tomatoes (Natural)
1 Pkg. of HOT Chili Seasoning Mix (I like McCormick)
*I also have a recipe for a homemade Chili Season Premix which you can package yourself. See Bottom of Blog for that recipe!
1 lb. of Venison
1/2 Medium size Vidalia or White Onion Finely Diced
2 tbs. EXTRA Virgin Olive oil (You can also use coconut OR canola oil in the place of olive oil)
1 tsp Garlic Powder
1/4 cup water
Saute onion & garlic in heated oil (Olive, Canola or Coconut), until onion begins to turn transparent. Remove onion from pan and set aside. Brown venison in the same pan you cooked onion in. Once venison is completely cooked add both cans of tomatoes, pinto beans, water and seasoning mix. Let it simmer... stirring occasionally to prevent stick'n on medium heat for awwww... about 30 minutes. OH...If you're cooking in cast iron and have both cast iron top, and pot, you can cook over open flame while out camping... merely a suggestion.
Top it with cheese, sour cream... serve with tortilla chips, corn bread or grilled cheese sandwiches... or just eat it plain. I always add a dash or two of hot sauce like Texas Pete to spice it up a bit... but if you don't have hot sauce, you can always add cayenne pepper, or red pepper flakes! Now see, that wasn't so bad, was it! It's a perty easy meal to fix, and something the whole family can enjoy! Chili and soups are always great dishes, better served during the colder months.
The whole pot of chili itself can easily feed a family of five and costs no more than $12-13 to fix. Probably even less than that... I always guesstimate upwards!
 |
| Venison Chili topped w/ Mozzarella & Cheddar, Sour Cream & Shell |
*Here's your seasoning mix recipe:
1 tbs. all purpose flour
2 tbs. dried minced onion
1-1/2 tsp. chili powder
1 tsp. seasoned salt
1/2 tsp. crushed dried red pepper
1/2 tsp. instant dried minced garlic
1/2 tsp. sugar
1/2 tsp. ground cumin
Combine the ingredients in a small bowl until evenly distributed. Put into an airtight container. Makes 1/4 cup and lasts up to 6 months. Save it for your next pot of chili! OR sprinkle it over hot popcorn (yummy!)
Enjoy,
God bless!
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