My Tasty Tasty Venison & Pork Chili Recipe

Name: My Tasty Tasty Venison & Pork Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground venison; 1 lb ground pork; 1 tablespoon butter; 1 tablespoon oil; 1 onion, large, Spanish, chopped; 2 garlic cloves, large, minced; 1 cup bell pepper, sweet (green or red or yellow or or orange); 1/2 - 1 teaspoon sea salt, coarse; 3 -4 teaspoons sugar; 4 -6 tablespoons chili powder, Mexican; 1/4 teaspoon red pepper flakes, New Mexico, hot dried; 1/2 - 1 teaspoon cayenne pepper; 1/4 - 1/2 teaspoon red pepper flakes; 1/4 - 1/2 teaspoon Tabasco sauce; 1/2 teaspoon ground allspice; 1/2 - 1 teaspoon ground cumin (optional); 1/2 - 1 teaspoon ground coriander (optional); 2 fresh bay leaves (or 1 dried leaf); 1 teaspoon oregano; 2 tablespoons cider vinegar; 3 1/2 cups stewed tomatoes; 1 1/2 cups tomato sauce; 1 1/2 cups beef broth; 19 ounces red kidney beans, drained (1 can); 19 ounces white kidney beans, drained (1 can); 1/2 cup monterey jack cheese, shredded (garnish); 1/2 cup old cheddar cheese, shredded (garnish); 2 green onions, thinly sliced (garnish)

Servings: persons

1 lb ground venison
1 lb ground pork
1 tablespoon butter
1 tablespoon oil
1 onion, large, Spanish, chopped
2 garlic cloves, large, minced
1 cup bell pepper, sweet (green or red or yellow or or orange)
1/2 - 1 teaspoon sea salt, coarse
3 -4 teaspoons sugar
4 -6 tablespoons chili powder, Mexican
1/4 teaspoon red pepper flakes, New Mexico, hot dried
1/2 - 1 teaspoon cayenne pepper
1/4 - 1/2 teaspoon red pepper flakes
1/4 - 1/2 teaspoon Tabasco sauce
1/2 teaspoon ground allspice
1/2 - 1 teaspoon ground cumin (optional)
1/2 - 1 teaspoon ground coriander (optional)
2 fresh bay leaves (or 1 dried leaf)
1 teaspoon oregano
2 tablespoons cider vinegar
3 1/2 cups stewed tomatoes
1 1/2 cups tomato sauce
1 1/2 cups beef broth
19 ounces red kidney beans, drained (1 can)
19 ounces white kidney beans, drained (1 can)
1/2 cup monterey jack cheese, shredded (garnish)
1/2 cup old cheddar cheese, shredded (garnish)
2 green onions, thinly sliced (garnish)

1
In a large pan saute the onions and garlic in oil and butter until they are limp and golden.
2
Next add the ground venison & pork, stirring until well browned.
3
Then add the rest of the ingredients except for the beans and cook on high for 5 minutes making sure to stir constantly at this stage.
4
Lower heat, cover and simmer for 30 minutes.
5
Add the drained kidney beans and stir to blend the flavors together.
6
Place the chili in a slow cooker on low and cook for 2 - 3 hours.
7
Cook until the chili is thickened and rich in flavor.
8
Remember to taste your chili as it's cooking to see if you need to adjust your seasonings.
9
Adjust the spices accordingly and add more liquid if the mixture gets too dry.
10
Top with a mixture of shredded cheddar & Monterey jack cheese & thinly sliced green onions.

1342

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 lb ground venison, 1 lb ground pork, 1 tablespoon butter, 1 tablespoon oil, and more.

Yes, My Tasty Tasty Venison & Pork Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Tasty Tasty Venison & Pork Chili

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