Venison (or Beef) Chili





Introduction: Venison (or Beef) Chili

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How to tastefully use up those weird bits of meat in the back corner of your freezer.

Step 1: Prepare Vegetables

2 onions, chopped
handful hot peppers, chopped
3-4 stalks celery, chopped
2 red peppers, chopped'
2 carrots, finely chopped

Add the above ingredients to a large oiled pot, and stir over medium heat.

Step 2: Add Meat and Beans

I wanted to use up some slightly freezer-burned venison cube steak found at the bottom of my chest freezer. Chili is a great way to use up mystery meat, especially as a simmered stew with complex flavors does a nice job of hiding freezer burn or other inadequacies. In any case, chili is just good.

So, add your meat: chop chunks of meat, shread cube steak, or just dump in ground meat. Here I'm manually shredding the cube steak.

Dump in 2-3 cans of beans. I've used black and pinto for this chili.

Step 3: Add Tomatoes and Seasonings

Add roasted tomatoes, chopped fresh tomatoes, or a can of chopped tomatoes.

Add a big handful of chopped garlic , lots of chili powder, and some oregano, then simmer for a while to cook off the extra tomato water. Check and stir as necessary.

When it's cooked down sufficienty, add a big handful of chopped cilantro.

Step 4: Season and Serve

Add salt, pepper, and additional seasonings to taste. I added some Worchestershire sauce and lime juice.

Serve hot, with a big pile of grated cheese for topping.



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    Ah, but how did it taste?

    Yuuuuuuuummmm. I'm gonna try. +5/5 stars.

    oh that looks heavenly. I'll be sure and make some later today, I think I have all the stuff for it.

    Looks good. When I make chili or similar concoctions, I like to sear some tasty brown goodness into the meat, before adding other stuff. Or was your meat already cooked?

    Wow! That looks incredible.. one question though, can you make it without the onions or will that kill the flavor? I can't eat onions.. they're sort of like my kryptonite. :(

    1 reply

    You can certainly make it without onions- it just changes the balance of flavor a bit. If you skip the onions I'd add more of the celery, peppers, and carrots in Step1, as well as a bit more garlic if it's not in the same category for you as onions.

    Great, now you made me hungry for chili, which i'm having to day, not that it is bad or anything... never mind

    Am from Bangalore,India.I'll try this..this is more like Indian cooking

    1 reply

    I love Indian food- if you posted any recipes, I'd definitely try them!

    Carrots and celery in chili!?!? I thought we were going to be friends, silly me.....

    1 reply

    Carrots and celery are part of the holy trinity of sauce and stock ingredients! Onion being the other. They're a good thing!

    This definitely looks so amazing. Im going to have to try it one of these days, along with the tomatoes you have posted. I think about those everday, but haven't had a chance to go out and get some. Im getting hungry just thinking about it, so I'll head to school. Thanks for the post... it looks great.

    No beer or wine in the simmering liquid? While it defeats the purpose of using up mystery meat, I had a boss who would use primarilly Hot Italian Sausage to give his chili "spice"

    1 reply

    If I'd had a bit of leftover beer on hand it would have gone in, but wine would have upset the flavoring. Venison has a great flavor, and I fear that wine might wash it out, at least in this chili where it already has to stand up to some other strong flavors. Was this because your boss didn't like chopping hot peppers?