Venison Chili

One of the best things about living in the North Georgia Mountains is people are always bringing you things.  Things they grow, things they shoot, things they … run over.  Here is a simple and tasty recipe for venison chili.

I was using ground Venison for this recipe, not the sausage shown earlier. The sausage has too much of it’s own flavor and would compete with the chili powder.

After watching the video I realized I never said how much beef stock or bouillon to use. Use 1/2 cup. This along with the 1/2 of red wine add a lot of flavor.

I drained the can of tomatoes, reserving the liquid, since I was using the stock and wine. The tomato juice would have watered down the chili. If after cooking the chili it seems to be getting too thick for your liking you can use the reserved tomato juice.

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2 thoughts on “Venison Chili

  1. Just wondering, Vin, if this venison chili recipe can be adapted, ’cause y’know, Ken Kesey was pretty famous for a venison chili recipe that included some … uh … chemical additives.

    • There are as many varieties of chili as there are stars in the sky. I’m thinking with all the rain we’ve been having there would be some “fine” mushrooms that could be added. Ciao

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