Photo: Charles Deluvio
Venison Chili
12 ingredients
20 min + 40 min
8
openrecipes
Warm chili on a cool fall day is a tailgating favorite. Keep it warm in an insulated carrier and serve it in Styrofoam cups along with some shredded cheese and saltine crackers. Since it is now hunting season and I get the occasional gift of venison, here is a version I made last week. Of course you can substitute any meat of your choice!
Estimated Nutrition (whole recipe, rough)
421
Calories
34g
Protein
18g
Fat
25g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole Onions, Chopped
- 1 whole Green Pepper, Chopped
- 3 Tablespoons Olive Oil
- 2 pounds Ground Venison
- 1 can (27 Oz. Size) Chili Beans, Undrained
- 1 jar (12 Oz. Size) Roasted Red Peppers, Undrained, Choppped
- 1 can (8 Oz. Size) Tomato Sauce
- ½ cups Sherry
- 2 teaspoons Cumin
- 2 teaspoons Garlic Salt
- 1 teaspoon Chili Powder
- 1 teaspoon Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes