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Twisted Venison Chili

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"Venison chili with a twist...a slight kick and a hint of sweetness."
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Ingredients

1 h 45 m servings 506
Original recipe yields 10 servings

Directions

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  1. Heat 1 tablespoon olive oil over medium-high heat in a skillet. Add venison and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. Heat remaining tablespoon olive oil over medium-high heat in a separate skillet. Add sausage and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine venison and sausage in a large pot.
  3. Melt butter over medium heat in a skillet. Add onion, jalapeno, and garlic and cook and stir until softened, 5 to 7 minutes. Carefully transfer mixture to a food processor and lightly blend. Add to meat mixture.
  4. Lightly blend tomatoes in a food processor; add to meat mixture. Add chili powder, beef bouillon, liquid smoke, cumin, cayenne, and allspice, stirring after each addition. Stir in beer, kidney beans, tomato sauce, and bourbon.
  5. Bring chili mixture to a boil; reduce heat to low and let simmer until thickened and reduced, about 1 hour.

Footnotes

  • Cook's Note:
  • If thickening is desired, remove 1/2 cup liquid and combine with 1 to 2 teaspoons flour to form a paste. Whisk mixture back into chili.

Nutrition Facts


Per Serving: 506 calories; 24.7 29.4 34.7 108 1346 Full nutrition

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