deerchili

Tis’ the season to hunker down in front of the fire and eat some robust chili with a football game on in the background.  Specifically, The Super Bowl!  I came up with this recipe when our friend Ginger, the huntress  gave us about 20 pounds of vennison the last time we were down in Mississippi visiting.  I love venison because it is so rich and flavorful and it’s wild game…lots of health benefits there.  But, you can substitute any ground meat you like into this recipe because I realize not everyone can get their hands on deer meat.

I have posted the complete recipe down below and there is the Super-Bowl Chili –  Deer Style video on my You Tube Channel…so  check it out!

Let me know how you like it and what’s your favorite chili recipe?


5.0 from 1 reviews
Super-Bowl Chili - Deer Style
Serves: 8
 
Ingredients
  • 2 tablespoons coconut oil
  • 2 tablespoons butter
  • 1 large onion, medium diced (1/2 inch)
  • 1 large red bell pepper diced (1/2 inch)
  • 1 large green bell pepper diced (1/2 inch)
  • 1 whole head garlic, chopped small
  • 2 lbs. ground deer meat or whatever you prefer
  • ¼ cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon + 1 teaspoon smoky paprika
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon smoked chipotle chili powder or whatever heat you like
  • 2½ teaspoons sea salt
  • ½ teaspoon fresh ground pepper
  • 1 28 oz. can San marzano tomatoes (plum tomatoes)
  • 1 15 oz. can fire-roasted diced tomatoes or regular diced
  • 1 15 oz. can black beans, rinsed and drained
  • 1 15 oz. can red kidney beans, rinsed and drained
  • 2 cups skinned butternut squash cut into ½ inch pieces
  • 1 cup vegetable juice to thin & more to your liking
  • More salt and pepper to taste if needed
Instructions
  1. In a large soup pot or dutch oven over medium-high heat melt the butter and coconut oil.
  2. Saute the onion and red and green bell peppers for 3-5 minutes.
  3. Add in chopped garlic and cook for another minute.
  4. Add the deer meat, breaking apart with a spoon until almost cooked through.
  5. Layer the spices: chili powder, cumin, smoky paprika, crushed red pepper, smoked chipotle chili powder, sea salt and pepper and stir well into the meat.
  6. Add both cans of tomatoes and using two knives, cut into tomatoes until they are in smaller bite-sized pieces about one inch.
  7. Add beans, butternut squash and veggie juice, stir well and bring to a boil.
  8. Put the lid on and turn the heat down to a simmer and cook another 45 minutes to one hour. Be sure to stir the chili about every 10 minutes or so.
  9. Taste to see if more salt and pepper are needed.
  10. Serve with fresh grated cheese, chopped scallions, extra hot sauce, sour cream, chopped avocado and cilantro leaves.