This time of year we eat deer chili – often. The freezer’s packed with venison from the guys’ hunting trips and it’s cold outside – great combo!
I make it different ways – but here’s my standard recipe. Years ago – my friend, Risa, gave me this recipe {who got it from her friend, Quienten}. So – this recipe is totally copied. If you pass it on, don’t give ME the credit! I followed this religiously until I got up the nerve to use it as a ‘base’ for variations.
IF you have venison that you don’t know what to do with – I suggest you start here – the kids will love it! Plus, deer meat is hormone free, pesticide free and *sort of* FREE $. 
There are so many things you can do with it ~ pour over baked potatoes ~ serve over rice with salad on the side ~ make ‘frito pie’ ~ or {our teens’ favorite} make burritos with chili, Frito’s and cheese – {like a Sonic chili/cheese wrap}! Top with a handful of chopped white onions. (yum!)
Orrrrr just pour a big bowl, smother with cheese and devour it by the fire place, or pit. IF you want a bit more fat – add some beef to the mix. It’s forgiving – so add anything you like ~ enjoy!
Deer Chili
- 4 lbs ground venison
- 2 (15oz) cans whole tomoatoes {organic is more tasty}
- 4 (15 oz) cans pinto beans {Bush is our fav – or cook fresh}
- 2 red onions {white will do}
- 2 packets Williams’ Chili Seasoning {False Alarm or 2-Alarm are good too}
- 2 cups water
Brown the meat until almost done – chopped fine. Put onions, tomatoes and seasoning with water in the blender and purify. Put all ingredients into crock pot. Cook for 8 hours on low or 4 hours on high. Makes16 cups. IF you prefer chili without beans – skip the beans – it’s all good!
To bookmark this recipe on Yahoo’s Del-ic-ious along with other favorites, click the *puzzle* icon below to start! It’s a great place to save favorite posts.
Subscribe to e-mail delivery of Above & Beyond.
{ 1 trackback }
{ 4 comments… read them below or add one }
Hi Debi! I’m so glad you found my blog! I’ve enjoyed reading your profile and last couple of posts. I think we have a lot in common….news junkie, republican, Christian, cook, mother….how fun! I look forward to getting to know you better!
The chili looks great…and your 14 yr old is soooo handsome!
Thanks Debi for sharing the chili recipe that Quienten shared with me!! I just recently started cooking it on the stove when I used our grass fed beef and thought this might be a good way to cook it if I had one or two families over. You could double the recipe that you gave and simmer it in two large stock pots. I used the cooking directions on the back of the Williams Chili Seasoning packet but simmered it much longer.
Quienten made it for a church meal that fed at least 100 people and he used regular beef and cooked it in one of those stock pots that you fry a turkey in. He simmered it most of the day. In this case, I might cook my beef the night before. This really is a great recipe. It is not too hot for children and everyone seems to like it! We top our chili with a few Frito’s, cheese, and some even top it with sour cream!
My sister-in-law and her husband have some acreage in the country and once a year they have a big fire and everyone brings a crock pot of chili to share. Everyone sits outside and eats around the fire.
Risa,
I vote you start a recipe blog – you have so many great ideas and a heart to help others (like me) be successful in preparing meals for their families. I’d read it!
Your ideas for meals are gifts that keep on giving through the years. Especially for hungry boys – who like to eat 24/7 (got a few of those around here)
you had me at the hormone pesticide free deer! That is what i’m talking about! So great you shared this!!!