Sunday, February 16, 2014

Venison Chili

I basically used my recipe for Simply Chili and subbed in venison and bacon for the meat. My original recipe was for two so I had to double this recipe to make enough for four and left out the serrano. It turned out wonderful, served with cornbread, yummo!

1.5 lbs venison steak, chopped
4 slices bacon, cut in 1 inch pieces
1 small onion, chopped
2 Tbsp chili powder
1/2 tsp red pepper
1 tsp garlic powder
2 cups beef broth
2  15 oz cans black beans, drained and rinsed
2  14. 5 oz cans diced tomatoes with green chilies, undrained
wickles jalapeno relish, optional

In large pot begin cooking bacon.
After about 2 minutes add the venison and onion. Continue cooking until venison is cooked through.
Add the chili powder, red pepper and garlic powder. Then stir in the broth, beans and tomatoes.
Cover and simmer for one hour.
Serve topped with Wickles Relish and enjoy!

Shared with:

 Ms. enPlace

Thursday favorite things
Thursday Favorite Things @ Katherine's Corner

FF w/ All My Bloggy Friends @ My Turn For Us
FF w/ All My Bloggy Friends @ Love Bakes Good Cakes

6 comments:

  1. I love adding bacon to chili and being so lean, it makes sense to use it in venison chili. Looks good, Terry! Thank you for sharing.

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    Replies
    1. The bacon was a definite must to me with venison. Making this again as I type! Yummo! My mother-in-law isn't eating with us so I was able to add a couple serranos.

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  2. Looks so delicious! Found you over at Katherine's link-up!

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  3. Thank you for sharing your sweet blog at the Thursday Favorite Things blog hop ♥

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