For those a bit wary about venison, the meat is actually quite lean; venison is lower in fat, calories and cholesterol than beef, pork, or lamb.
Add the onion and garlic and cook for 5 additional minutes.
Drain the excess fat from the meat. Add the meat to a large crock pot.
In the same pan used to brown the meat, add the bacon and cook for 3 minutes on each side, until slightly crisp. (It will cook more in the crock pot).
Remove from heat and roughly chop. Add to the crock pot. Add the remaining ingredients through the coffee. (Coffee just works to enhance the flavors of the meat in this dish, feel free to leave it out). Mix and cover.
Cook on high for 2 hours without removing the lid — removing the lid will release the heat and might increase the time you need to cook the chili. After 2 hours, turn the heat down to low and cook for an additional 6 to 8 hours.
To serve, top with shredded cheese or a teaspoon of sour cream and chopped cilantro.
3/4 cup Pepper Jack cheese, shredded
Preheat your oven to 350 degrees. Combine the egg, vegetable oil, and milk in a medium bowl.
Add the cornbread mix and stir until just combined. Spoon into a muffin pan. Cook for 30 minutes. While the muffins are cooking, shred the cheese.
Remove from the oven and top with Pepper Jack cheese. Add back to the oven for 1 minute or until the cheese has melted. Serve with the chili.
The chili turned out a tad too thin for me. I’d suggest if you make this, limiting the beef broth to 1/4 cup and the coffee to a 1/4 cup, and maybe adding an extra can of beans.
Past that, the chili was amazing! The venison flavor still shone through but the after taste had some nice heat. I thought it had the perfect amount of spice, my boyfriend thought it was a tad too spicy, so he added some sour cream to top off his chili.
The cornbread muffins were slightly sweet which was a good contrast to the chili. Definitely worth making again! If you do not want to use venison, you can substitute ground beef instead.
- 2 tablespoons butter
- 2 tablespoons oil
- 2 lbs ground venison
- 4 strips of bacon
- 2 cans red kidney beans, drained
- 1 can tomato sauce
- 2 tablespoons tomato paste
- 1 can diced tomatoes
- 1 teaspoon hot sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 1 tablespoon ground chili
- 1 teaspoon cumin
- 1/2 tablespoon dried parsley
- 1/2 tablespoon dried basil
- 1/2 teaspoon cayenne
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 5 garlic cloves, minced
- 1 sweet onion, chopped
- 1 jalapeno (or similar) pepper, seeds removed and chopped
- 1 cup beef stock
- 1/2 cup weak coffee
- Fresh cilantro, chopped, for garnish
- Sour cream
- Cheddar or Pepper Jack cheese, shredded
- Begin by preparing your ingredients. Chop the bell peppers, remove the seeds from the jalapeno pepper and chop. Chop the onion and mince the garlic. Brew your coffee.
- Add the butter and oil to a large pan over medium-high heat. Add the venison and cook until mostly browned, about ten minutes, mixing to break up the venison.
- Add the onion and garlic and cook for 5 additional minutes.
- Drain the excess fat from the meat. Add the meat to a large crock pot.
- In the same pan used to brown the meat, add the bacon and cook for 3 minutes on each side, until slightly crisp. (It will cook more in the crock pot).
- Remove from heat and roughly chop. Add to the crock pot. Add the remaining ingredients through the coffee. (Coffee just works to enhance the flavors of the meat in this dish, feel free to leave it out). Mix and cover.
- Cook on high for 2 hours without removing the lid — removing the lid will release the heat and might increase the time you need to cook the chili. After 2 hours, turn the heat down to low and cook for an additional 6 to 8 hours.
- To serve, top with shredded cheese or a teaspoon of sour cream and chopped cilantro.
Corn muffins are the perfect compliment to chili! Bacon – yum!! Great recipe!
Wow this chili looks amazing!!! Love those corn muffins too. Great flavors!
This looks amazing. I wish I had a local place to get venison. My husband always says he will get me one but all of the hunting equipment is back in Maine.
This looks wonderful. It’s been a long time since I’ve eaten venison. I wish I could find venison around here.
Wow – this looks amazing! Honey Bunny LOVES venison….
I’m so sad my CSA ended last week. I definitely will have to try to stay creative by myself.
I love venison, and used to have it a lot back home in Germany. This dish looks wonderful!
This chili recipe is perfect timing, it is deer hunting season here! The guys are here every weekend so I will be sure to share this recipe and keep it for me to prepare also. Great ingredients-also the cornbread is a nice pairing. Well done.
I’ve just started to enjoy venison! Looks great!
great farm with great food.
This looks fantastic! I’m with you, I always get the odder offerings from my CSA so I can play around with new ingredients.
I have to admit that I have never had venison and have always been a little weary of it, but I think I would be willing to try it in this delicious chili!
Venison is by far my favorite meat and my family are avid hunters so I was always spoiled with choice. The chili and cornbread look so nice!!
I’ve never tried Venison chili before – I usually use beef of some sort. But it sounds crazy good! And perfect for the cold weather. Glad you made it through the storm safely.
hubby just got another deer yesterday, 🙂 been looking for new venison recipes 🙂
Wow this looks amazing! I bet chili is fantastic with venison. And the jalapeno-cheddar corn muffins…YUM!!
This looks great! I’m not sure what I’d be grabbing first; the muffins or a bowl of the chili
Great looking chili! I love cooking with venison, and its always fun to see other bloggers doing it, too! 🙂
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