Are you craving a hearty and delicious meal that is also packed with protein? Look no further than this Venison & Kidney Bean Chili Recipe. As someone who is passionate about culinary exploration, I can assure you that this recipe is a must-try.
By using ground venison instead of traditional beef or pork, this chili offers a unique and gamey flavor that sets it apart from other chili recipes. The addition of kidney beans adds protein and fiber to the dish, making it both filling and nutritious. And with ingredients like green bell peppers, onion, and chili powder, this recipe boasts a rich and complex flavor profile.
Not only is this venison chili incredibly delicious, but it also offers health benefits. Venison is a lean protein source, meaning it contains less fat and calories than beef or pork. Additionally, kidney beans are known for reducing the risk of heart disease and offering digestive benefits.
So next time you’re in the mood for a warm and satisfying meal, give this Venison & Kidney Bean Chili Recipe a try. Your taste buds (and your body) will thank you.
Why You’ll Love This Recipe
Are you tired of the same old beef chili recipes? Looking for something new and exciting to spice up your dinner routine? Then let me introduce you to a recipe that will quickly become a favorite in your household – Venison & Kidney Bean Chili!
There are many reasons why you’ll love this recipe. First and foremost, it’s made with ground venison, which is leaner than ground beef and adds a unique flavor to the chili that you won’t find in any other recipe. The addition of kidney beans not only adds a heartiness to the dish but also provides a nutritional boost with its high protein and fiber content.
But the real kicker is the blend of spices used in this recipe. With chili powder at its core, together with garlic, green bell pepper, and diced tomatoes, this chili packs a punch and will tantalize your taste buds. It is perfect for those who love spicy food or want an added kick of flavor to their meal.
And if you’re worried about any potential gamy flavor from the venison, fear not! The dish incorporates ingredients such as onion and vegetable oil that help remove any gamey notes while keeping all the delicious flavors intact.
This recipe is also highly versatile. If you can’t find venison or prefer another type of meat, feel free to substitute with ground beef or even pinto beans for a vegan option. You can even make it in a slow cooker for a fuss-free meal that can simmer all day.
Overall, Venison & Kidney Bean Chili is not just any ordinary chili; it’s packed with flavor and nutrients that will satisfy any palate. This recipe is worth trying out for yourself, and who knows – it may just become your new go-to dish!
Let’s take a closer look at the ingredients that you will need for this Venison & Kidney Bean Chili Recipe:
For the chili:
- 1 pound ground venison
- 1 tablespoon chili powder
- 1 large onion, diced
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 can (16 ounces) whole tomatoes, seeded and diced or 2 cups of diced tomatoes
- 1 can (16 ounces) tomato puree
- 1 can (15.5 ounces) red kidney beans, drained and rinsed
- 1 can (15.5 ounces) black beans, drained and rinsed
- 1 can (15.5 ounces) pinto beans, drained and rinsed
- 2 tablespoons butter or vegetable oil
- Kosher salt to taste
This recipe calls for canned beans as they work perfectly well for chili dishes, but you can always use freshly cooked beans if you have the time. Also, in case you don’t have all three types of beans on hand, don’t worry. One or even two kinds of beans will still work. Just make sure that you stick with kidney beans. They are one of the must-have ingredients for an authentic chili flavor.
The Recipe How-To
Now, let’s dive into the heart of the article- savoring the Venison & Kidney Bean Chili Recipe! This recipe is easy-to-follow and takes no more than one hour to prepare. You can make it on the stove, in a slow cooker, or an Instant Pot, giving you plenty of options to suit your cooking style.
- 2 pounds ground venison
- 1 large onion diced
- 1 green bell pepper, seeded and diced
- 3 garlic cloves minced
- 2 tablespoons chili powder
- 1 tablespoon Kosher salt
- 1 (16-ounce) can whole tomatoes, crushed with your hands
- 1 (16-ounce) can kidney beans, drained
- 1 (16-ounce) can tomato puree
- 3 lbs. venison cut into bite-sized pieces
- 1 large onion diced
- 3 garlic cloves minced
- 1 green bell pepper seeded and diced
- 2 tablespoons chili powder
- Salt and freshly ground black pepper
- Vegetable oil for searing
- 4 cups beef or venison stock
- 1 cup tomato paste
- 2 cans of kidney or pinto beans
Step One – Prepping ingredients:
Start by washing your hands and prepping the ingredients for the recipe. Dice one large onion and then seed and dice the green bell pepper. Mince three garlic cloves.
Step Two – Sautéing the ingredients:
In a large skillet over medium-high heat, add olive oil then slowly stir in two pounds of ground venison until it is browned well. Add onion and chopped green bell pepper and cook for another five minutes till both are softened lightly. Add minced garlic, stirring frequently, until it releases its fragrance which should take less than a minute.
Step Three – Adding spices:
Add in chili powder and Kosher salt, give it a quick mix then pour in crushed whole tomatoes that have been thoroughly crushed by hand, drained kidney beans and tomato puree. Lower heat to medium-low while stirring the mixture evenly. Cover the skillet with a lid and allow it to simmer on low heat for about an hour which should let flavors mingle together harmoniously.
If you would like to prep this dish in a slow cooker instead or an Instant Pot:
For Slow Cooker: Brown venison along with onions, peppers and garlic ahead of time then add all ingredients to a slow cooker on low heat for up to eight hours.
For Instant Pot: Use sauté function on higher heat setting until your veggies & meat are cooked properly then switch to stew mode using manual settings.
Serve hot with crackers, tortilla chips or thick slices of bread alongside classic toppings such as shredded cheddar
Substitutions and Variations
Variety is the spice of life, and this venison chili recipe is no exception. If you’re feeling creative or don’t have all the ingredients on hand, don’t be afraid to make some substitutions! Here are some ideas to help you put your own spin on this dish:
– Beans: The kidney beans in this recipe can easily be swapped out for other types of canned beans, such as pinto or black beans, depending on your preference. You could even use a mix of different beans to add extra texture and flavor.
– Vegetables: Green bell peppers are classic in chili, but you could also try using red or yellow bell peppers for a pop of color. If you’re not a fan of peppers, try adding diced carrots or celery instead.
– Meat: This recipe calls for ground venison, but you could also use ground beef or turkey if that’s what you have available. You could even switch things up and use cubed venison or beef for more of a stew-like texture.
– Spices: Chili powder is a must-have ingredient for any chili recipe, but you could experiment by adding additional spices such as cumin, smoked paprika, or even cocoa powder for a richer flavor.
– Heat level: If you like your chili on the spicier side, feel free to add more chili powder or even some cayenne pepper. On the other hand, if you prefer a milder chili, simply reduce the amount of chili powder or skip it altogether.
The possibilities are endless with this versatile venison chili recipe. Don’t be afraid to get creative and make it your own!
Serving and Pairing
Ah, the moment of truth. Your Venison & Kidney Bean Chili Recipe has finally come together and it’s time to enjoy the fruits of your labor. But what’s the best way to serve it? Fear not, as your culinary explorer, I have some suggestions that will take this dish to the next level.
First and foremost, you can’t go wrong with good old fashioned cornbread. Whether it’s cast iron skillet-made or served in a muffin tin, combread is a classic pairing for chili that brings out its southern charm. Slice it up, butter it, and get ready to mop up all that thick chili goodness.
For a lighter option, consider serving your chili over rice. The fluffy texture and mild flavor of rice mutes the heat of the chili just enough to balance out its intense flavors.
If you’re feeling like adding some extra carbs, top your bowl with crispy tortilla chips or tortilla strips. The crunch will add another dimension of texture to your chili and really make those flavors sing.
But what about drinks? When it comes to pairing beverages with chili, I usually suggest beer or red wine. Something malty and full-bodied will hold up against the richness of the dish. For beer, consider an amber ale or an IPA for something more hoppy. For wine, a cabernet or zinfandel will complement the bold flavors of your venison chili.
Of course, all these pairings are subjective – at the end of the day it’s all about finding what makes your taste buds sing! So grab some friends, pull up some chairs, and dig into a warm bowl of Venison & Kidney Bean Chili Recipe – knowing that whatever you choose as accompaniments will add to an already great dish.
Make-Ahead, Storing and Reheating
If you’ve got a busy week ahead or planning to entertain, making this venison and kidney bean chili ahead of time can be incredibly helpful. This hearty meal is a perfect freezer-friendly recipe that you can make in advance and store for later consumption.
To prepare for freezing, transfer the chili to airtight containers or resealable bags after it has cooled down completely. Be sure to leave some space at the top of the container or bag for expansion. This chili will remain fresh in the freezer for up to three months.
When reheating, transfer the frozen chili into a pot and let it thaw for 24 hours in the refrigerator before reheating on medium heat. Alternatively, you can reheat straight from frozen; place frozen chili into a saucepan and add some water to help defrost the chili slowly while heating. Make sure to stir occasionally and continue heating until warm.
This venison and kidney bean chili taste better over time, so don’t hesitate to save leftovers in your fridge. Leftovers can last up 3-4 days in an airtight container in your refrigerator. For reheating leftover chili, we recommend using a microwave or stovetop on a pan with low heat. You may need to add some liquid like water or more tomato puree bef
ore reheating as it tends to thicken up when stored.
One of my personal tips is to always have some accompaniment ready when storing this dish. I find that this chili tastes best when served with freshly baked bread or cornbread, which can be made ahead of time too!
Tips for Perfect Results
Cooking the perfect venison and kidney bean chili can be a challenge, particularly if you are new to making it. But don’t worry! With these tips, you’ll be able to make a delicious chili that your taste buds will thank you for.
Firstly, when it comes to the spices, add them early in the cooking process. This will allow them to fully infuse with the meat and vegetables, giving your chili that robust flavor it deserves.
Secondly, don’t be afraid to experiment with the type of beans you use. While kidney beans are commonly used in chili recipes, black beans and pinto beans are just as good. If you’re really daring, you can try mixing different types of beans for added texture and flavor.
Thirdly, consider using a slow cooker for convenience and depth of flavor. A slow cooker allows all the ingredients to simmer together for extended periods of time, intensifying the flavor profile of your chili.
Next, when browning the venison in a pan, resist the temptation to overcrowd it. Brown it in small batches instead so that the meat will brown properly instead of getting steamed.
Also, take care when adding too much liquid as this can result in a soupy consistency that is not ideal for chili. Keep an eye on the amount of liquid used and adjust accordingly, keeping in mind that some evaporation is necessary during cooking.
Another tip is to let your chili rest for at least 30 minutes before serving. This resting period will help all flavors meld together and achieve their full potential.
Finally, leftovers can be even better than the original dish! Store any leftovers in an airtight container in the fridge and reheat on low heat on a stove top or microwave. This will allow all those delicious flavors to deepen even further.
In summary, these tips for perfect results are sure to make your venison and kidney bean chili recipe shine every time. Remember to experiment with ingredients and cooking methods until you find your own perfect version of this classic dish.
Now, let’s address some frequently asked questions (FAQ) about the Venison and Kidney Bean Chili Recipe. These inquiries cover everything from ingredient substitutions to dietary needs, cooking techniques, and serving tips. Read on to get some useful answers that will help you make the most of this delicious chili recipe.
How do you make venison chili less gamey?
There are a few tricks to prepare gamey meat and make it more palatable. One option is to immerse the meat in milk for a few hours before cooking, which will make it more tender and help to reduce the gamey taste. Another effective technique is to introduce an acidic agent, like red wine or vinegar, during the cooking process, which also helps to counteract the intense flavor.
What meat is best to mix with deer?
Using beef fat in ground venison helps to enhance the flavor, giving it a more similar taste to ground beef. On the other hand, pork fat is a healthier option as it is low in saturated fat and won’t overpower the natural flavor of the venison.
How do you grind deer meat for chili?
If you’re planning to make a chili and looking for the perfect texture, then you should definitely try grinding your meat using the chili grind. Though an all-purpose grind might suffice, if you grind venison meat specifically for the chili, then make sure to pass it through the coarse grinding plate just once. This will help in retaining the texture of the meat even after it has been simmered for a long time. Additionally, there’s no need to add any fat to the meat while grinding. The coarser grind of venison meat will not fall apart or get mushy while being simmered.
What kind of beans are best for chili?
When it comes to making chili, the type of beans you use can make all the difference. While pinto beans are the classic choice, both black beans and red kidney beans are excellent options as well. For optimal flavor and texture, it’s best to use a combination of these three types of beans. In this article, we’ll explore the top ways to prepare chili, share some helpful tips and tricks, and help you choose the best beans for your dish.
In conclusion, this venison and kidney bean chili recipe is a game-changer for chili lovers looking to try something new. It’s hearty, comforting, packed with healthy proteins, and easy to prepare.
Using fresh ingredients such as diced onions, green bell peppers, and red kidney beans paired with aromatic spices like chili powder and garlic cloves result in a dish that will tantalize your taste buds.
If you’re looking to elevate your dining experience and make memories with family and friends, this recipe isn’t one to ignore. So why not give it a try? Whip up a batch of this deliciousness for those chilly evenings ahead or impress your guests at your next gathering!
You won’t regret trying out this bold and tasty venison and kidney bean chili recipe!
Venison & Kidney Bean Chili Recipe
- 2 lbs ground venison
- 1 tablespoon butter
- 1 onion
- garlic salt
- 16 ounces whole tomatoes
- 1 (16 ounce) can tomato puree
- 1 green bell pepper
- 1 (16 ounce) can kidney beans
- 3 tablespoons chili powder
- celery salt
- Brown 2 lbs Venison in the butter, add onion and garlic (salt/powder). Add 1 big can of tomato puree, 1 can of whole tomatoes, chopped green pepper, 1 big can of kidney beans. Add to taste salt, garlic (salt/powder), chili powder and celery salt.
- Add to slow cooker and cook until chili is to the consistency of your liking.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.