Emeril's Venison Chili

Picture
Ingredients
  • 4 strips bacon, diced
  • 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
  • 1 cup chopped onions
  • 1 cup chopped green bell peppers
  • 2 garlic cloves crushed
  • 1 cup Cabernet Sauvignon or other dry red wine
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 (16-ounce) can chopped tomatoes
  • 1 cup beef stock
  • Salt and pepper
  • 1 cup grated Sonoma Jack cheese
Directions In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.



Picture
Ingredients
  • 4 tablespoons unsalted butter
  • 1 red onion, chopped
  • 4 cloves garlic, minced
  • 4 tablespoons dark brown sugar
  • 3 cups red wine
  • 4 tablespoons red wine vinegar
  • 4 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 2 tablespoons chopped fresh cilantro
  • salt to taste
  • 4 tablespoons canola oil
  • 10 slices cooked bacon, diced
  • 2 pounds venison stew meat, trimmed and finely diced
  • 2 cups black beans, cooked and drained
Directions
  1. Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
  3. Mix everything together thoroughly and let simmer for about 20 more minutes.
Nutritional Information Amount Per Serving  Calories: 790 | Total Fat: 36.7g | Cholesterol: 155mg

Picture
Ralph's Best Homemade Venison ChiliThis recipe makes a lot of chili...it'll feed six really hungry people, or a dozen or so with ordinary appetites.

Ingredients
  • 3 pounds of cubed or coarse ground venison
  • 3 tablespoons of butter
  • 3 tablespoons cooking oil
  • 3 cans of red kidney beans
  • 1 and 1/2 cups tomato sauce
  • 3/4 cup of tomato paste
  • 1 can stewed tomatoes
  • 6 cloves garlic, chopped
  • 6 Jalapeno peppers, chopped *
  • 1/2 cup red bell pepper, chopped fine
  • 1 large onion, chopped
  • 1/2 cup barbecue sauce
  • 1/2 cup water
  • 2 tablespoons Franks RedHot Louisiana Hot Sauce
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons chili powder
  • 2 tablespoons honey
  • 1 tablespoon oregano
  • 1 teaspoon cayenne pepper


*Remove the seeds for less heat.

Heat up a skillet and brown the venison in the butter and oil. A big secret to good tasting chili is to really brown the venison well. Add the onion and garlic to the browned venison and cook until softened. Drain well.

Put the venison, onion and garlic into a large crock pot ( 6 to 8 quarts). Add the remaining ingredients, mixing well. Cook on high for 2 hours, then turn down to low. Cook for another 6 to eight hours, stirring every once in a while. The homemade venison chili should be fairly thick. If not, cook on high with the cover off for another hour or so.

Serve the chili topped off with shredded cheese, sour cream and hot cornbread. It freezes well too, if any is left over. (very unlikely)



Picture
Winter Chili Recipe

Take the chill out of winter and cook up some chili and corn bread for you family! Winter can brings a cold chill into the house at times, so what better way to warm and spice things up!

You and your family will be feeling cozy in no time with this Winter Chili and corn bread recipe. The kitchen will also be a warm place for you to stay while enjoying making this fabulous and healthy chili.

Winter Chili Recipe Ingredients • 1 finely chopped onion
• 3 finely chopped garlic cloves
• 2 piece of bacon cut crosswise into pieces
• 2 tablespoons of chili powder
•2 cans of cannelloni, pinto or red kidney beans
• 1 ½ teaspoons of dried crushed oregano
• 1 ½ teaspoons of paprika
• 1/2 teaspoon of fresh ground pepper
• 3 cups of water
• Coarse salt
• 3/4 cup of Monterey Jack Cheese or cheddar (shredded)
• 2 tablespoons of fine cornmeal
• 1 ½ cups of chopped winter squash or zucchini
• 1 ½ cups of frozen or fresh kernel corn (whole)

Winter Chili Recipe Directions  The fine cornmeal is use to thicken the chili and the bacon adds a smoky flavor to this bean-based chili. You can also serve lime wedges on the side for an extra bit of garnish flair

Begin by cooking the bacon in a chili pot over medium heat until browning happens. Begin to add the onion, garlic, paprika, pepper, oregano, beans and salt into the chili pot. Stir this mixture occasionally for about 10-15 minutes. It is good to mash up the beans a bit.

Tom & Sherry's Chili Recipe

Picture
See Corn Bread Recipe also...

For those of you who don't like the meat in your chili, omit the venison and bacon.  It's fast and easy to prepare.  Serve with shredded sharp cheese and chopped scallions.



Chili Recipe Ingredients
• 1 large red onion, chopped
• 1 medium red pepper, chopped
• 1 medium green pepper, chopped
• 12 garden salsa peppers, chopped
• 3 tablespoons of garlic, minced
• 2 cups Merlot (or other red wine)
• 2 jars of Tom & Sherry's stewed tomatoes
• 1 1/2 cups black beans (cook with red beans)
• 1 1/2 cups of small red beans
• 1 tablespoon ground cumin

Ralph's Best Homemade Venison ChiliThis recipe makes a lot of chili...it'll feed six really hungry people, or a dozen or so with ordinary appetites.

Ingredients
  • 3 pounds of cubed or coarse ground venison
  • 3 tablespoons of butter
  • 3 tablespoons cooking oil
  • 3 cans of red kidney beans
  • 1 and 1/2 cups tomato sauce
  • 3/4 cup of tomato paste
  • 1 can stewed tomatoes
  • 6 cloves garlic, chopped
  • 6 Jalapeno peppers, chopped *
  • 1/2 cup red bell pepper, chopped fine
  • 1 large onion, chopped
  • 1/2 cup barbecue sauce
  • 1/2 cup water
  • 2 tablespoons Franks RedHot Louisiana Hot Sauce
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons chili powder
  • 2 tablespoons honey
  • 1 tablespoon oregano
  • 1 teaspoon cayenne pepper


*Remove the seeds for less heat.

Heat up a skillet and brown the venison in the butter and oil. A big secret to good tasting chili is to really brown the venison well. Add the onion and garlic to the browned venison and cook until softened. Drain well.

Put the venison, onion and garlic into a large crock pot ( 6 to 8 quarts). Add the remaining ingredients, mixing well. Cook on high for 2 hours, then turn down to low. Cook for another 6 to eight hours, stirring every once in a while. The homemade venison chili should be fairly thick. If not, cook on high with the cover off for another hour or so.

Serve the chili topped off with shredded cheese, sour cream and hot cornbread. It freezes well too, if any is left over. (very unlikely)

Picture
Vegetarian Halftime Chili Recipe

This is the perfect vegetarian chili recipe to serve at your next chili get together.  Serve with grated cheese, onions, and tortilla chips for dipping.

Vegetarian Chili Ingredients • 3 Tablespoons olive oil
• 1 1/2 cups chopped onion
• 8 large garlic cloves, chopped
• 2 19 oz. cans red kidney beans
• 2 19 oz. cans dark red kidney beans
• 1 envelope taco seasoning or 1/4 cup taco seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 15oz can tomato sauce
• 3 cups chicken broth or vegetable broth
• 1 6oz can tomato paste

Vegetarian Chili Directions

Heat oil in heavy saucepan over medium-high heat. Add onions and garlic.  Saute about 8 minutes or until onions are translucent.  Add beans, taco seasoning, basil, oregano, and thyme.  Stir 2 minutes.  Mix in tomato sauce, chicken broth and tomato paste.  Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours.  Season to taste with salt and pepper.  Refrigerate until cold then reheat over low when ready to serve.