Recipes

Karen's Venison Chili

Misc. Soup/Stew 

• Cooking Time: 3 hours
• Servings: 6 - 8
• Preparation Time: 20 minutes
• 2 1/2 pounds venison urger
• 2 large onions, minced
• 1 garlic glove, minced
• 1 T. steak sauce
• 3 T. olive oil
• 1 1/2 t. salt
• 1/2 t. crushed red pepper
• 2 packages prepared chili mix
• 2 T. chili powder
• 1 - 18 oz. can tomato juice
• 2 c. applesauce
• 2 - 15 oz. cans kidney beans with juice
• 1 T. basil
• 1/2 t. oregano

Brown meat, onion and garlic in olive oil in a Dutch oven. Add steak sauce, spices and juice. Cover and simmer 2 hours. Stir bottom occasionally. Add applesauce and beans. Uncover and simmer until chili begins to thicken, about 1 hour.

Our first or two year in Iowa, we butchered a deer and had ground venison that winter. This recipe also is good with hamburger. If I don't add the prepared chili mix, I cut back on the applesauce to 1 c. I often forget the crushed red pepper, too.

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Author: Karen Pierce