Venison Chili

Total Time:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min

Yield:
2 quarts
Level:
Easy

Ingredients
  • 4 strips bacon, diced
  • 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
  • 1 cup chopped onions
  • 1 cup chopped green bell peppers
  • 2 garlic cloves crushed
  • 1 cup Cabernet Sauvignon or other dry red wine
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 (16-ounce) can chopped tomatoes
  • 1 cup beef stock
  • Salt and pepper
  • 1 cup grated Sonoma Jack cheese
Directions

In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.


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    Good basic recipe. I liked the idea of browning the venison, then adding it back at the end, because otherwise, it could get too tough and chewy. I would double the garlic and dry spices, given the volume of meat. Make sure to taste the sauce as it cooks, and add more chili powder and cayenne pepper to give it the heat you're looking for.  
     
    I like my chili with beans, so I added one can each of kidney and butter beans. My son likes some barbeque sauce to give it sweetness, so I added 1/4 cup of Sweet Baby Ray's. Also, I'm trying to use up some chipotle peppers in adobo sauce, which I froze in an ice cube tray....so I added one of those. 
     
    I think a great recipe allows for individual tastes, and this one does. You can follow it verbatim, and get a great chili. Or, as I did, you can tweak it as you like, and the recipe still holds it together. Thanks Emeril!
    The wine was overpowering. I did not care for the flavor of this chili-at all. It sounds good but in the end there was much to be desired. I might try again with less wine and more bacon and chili POWder.
    Okay, from a paleo perspective, this was fabulous. No legumes, no grains, and if you're a strict paleo person, forget the cheese. We skipped the cayenne and the coriander and added more chili powder. We also doubled the broth that we added. Oh, and we didn't waste the bacon--we chopped it up nicely and put it into the mixture. Careful not to overcook the venison so that it doesn't get chewy. But I think you could use ground beef or turkey just as easily. I am not a strict paleo person, so I used a dollop of daisy--which was super yummy. I will use this recipe again.
    I didn't think this recipe was good. :( It didn't taste like chili at all. I had to triple the amount of chili powder, double the amount of cumin and add quite a bit of salt and I still don't think it tastes all that great. I did use ground venison, could that have anything to do with it? But I see that others did as well. Any suggestions to make it better?
    Used 'Chili grind' deer meat instead of chunks. Yum!
    I give it a 4/5 stars. If your venison was chewy, you cooked it too long (seems like the biggest gripe below Take the bacon out and sear the venison meat, then remove. I prefer my wife's chili recipe and will use the venison preparation for hers.
    I added cilantro, black beans, and corn to this to give it something more. I also used ground venison. Turned out great. Good venison chili recipe
    A neighbor gave me 2 pounds of ground venison. So I thought to follow Emeril's recipe because I have never been steered wrong with him! 
    I used turkey bacon (since that's all I have ever have on hand. I used 2 onions. And everything else was right on according to the recipe. And per someone else's suggestion, I added a can of drained black beans.  
    I loved the heat in this dish. What a great balance of flavors. Can't wait to make this again.
    Made this,exacly as the recipe calls for.I don't know what happened,the flavor was good,however the meat was very chewy,should we cook the meat longer?
    My dogs want to know what I'm gonna do with the Bacon I set aside after the first step! Delicious recipe by the way!
    Wonderful! I had a few lbs of venison to get rid of, so I made a double batch. My friends and family LOVED it!! My best friend said she'd never had a better tasting chili. Thanks, this one's going in my recipe book!
    every Emeril recipe I have tried has been great. Until now. This is boring and didn't taste like chili at all. I even added more chili powder and more cayenne after tasting it and it was still boring. I won't make it again and waste the deer meat.  
     
    I tweaked it a little bit, and I would not add the bacon, just la little bacon fat. Absolutely fabulous. Thanks Emeril from a fan who stopped watching you years ago.
    Per the suggestion I made in my last review I did pressure cook the venison and the resulting chilli was resonably good. I did originally prepare the venison as directed in the recipe and it was like chewing on chunks of rubber. To all the reviewers who added pork, beef, beans or the like they should not be reviewing the recipe - they have substantially changed it. It is Tex-mex style because it has no beans. If you don't add venison it is not "venison chilli" as the name would indicate.
    This recipe is so easy and probably the best chili I've ever had. I also threw in a can of drained and rinsed black beans, but I also left out the green pepper (hate it) and cut back the cayenne pepper (only needs 1/4 to 1/2 tsp to be enjoyable - 1 tsp is too much if you don't like spicy).
     One other good thing about this recipe is that it turned out awesome in my crock pot! I did cook the venison in a frying pan before putting it in the crock, and also the onion and garlic, then just put everything else in the crock pot and let it cook on low for 6-8 hours. Venison was so tender it fell apart in the mouth.
     Flavor is awesome - wouldn't change anything else.
     Served with plain cornbread.
    I enjoying making and eating this chili! It was easy, and pretty quick. I used 2lbs of venison steak. I added back the bacon before the 35-45 minute simmer. Only used 2tsp of chili powder and 1/4tsp of cayenne and it's still quite hot. Glad I cut those down, you can always add more if needed. Also used low sodium broth and no salt added tomatoes - again, you can always add more if need be.
     Tasty! Posted on my blog also www.pickleypear.com
    I found this recipe VERY easy to make. I added back in the bacon, but the recipe hadn't mentioned to do that. I also "kicked it up a notch" with some drained black beans. I doubled the recipe and think I'll even quadruple it next time, because everyone came back for seconds! It was an enormous hit with all of my guests! The only problem is finding enough good venison to keep making it!
    I typically am not a huge fan of chili or venison, but this was delicious and so easy to make!
    My Wife and I had our first annual "Chili Cook Off" on Superbowl Sunday. I used this recipe and my Wife used some store bought stuff with a generic Chili seasoning packet...not much competition. I used some Venison Stew Meat and a pound or so of regular chopped meat along with a large can of Kidney beans. Since my Mother-in-law drank all of my Red Wine, I was forced to use a cup of Port Wine instead. I wasn't sure how it was goig to turn out but I was amazed. It was fantastic! My Kids loved my Chili and my Wife actually liked my Chili more than her's. Sorry Honey...can't beat Emeril!
    This recipe was very easy to follow and everyone raved about it, there were no leftovers. I used ground venison, and substituted dark beer for wine.
     
    My daughter and I made this for dinner on a cold winter evening just before Christmas. My husband had three bowls! Both my daughter and husband were going on and on about this being the best chili they had ever had. We made just a couple of adjustments - preground venison for chli and added the venison before the simmer time. Thanks Emeril = you've done it AGAIN!
    I made this exactly as stated, except I didn't have venison shoulder. I don't know what cut it was, because a friend gave it to me, but it was very lean with no fat at all. It was very good, a little spicy, not too much. I made bacon cornbread, with the leftover rendered bacon, to go with chili. Great on a cold winter day.
    I made this venison chili for Halloween this year and it was outstanding. Very bold and spicy- excellent. This recipe is a keeper.
    Our neighbor gave us some ground venison. Not knowing how to cook venison, naturally I pulled up the 'Foodnetwork' recipes. Had all the fixings for Emeril Lagasse's 'Venison Chili'. Delicious!! Now our neighbor wants the recipe. Thanks, Emeril
    This is the best chili I think that I have ever had. I made it for myself one night when I was home alone and I was so sad there was no one else around to enjoy this deliciousness!
    I have made this with venison and stew meat, both are really good. We take this on trout fishing trips in the mountains and heat it over the fire pit. I also add 1 big can of dark kidney beans. 6 men that love to eat can eat this amount with some corn bread on the side.
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