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Venison Chili Recipe

Venison Chili

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Real Men Cook

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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  • on February 04, 2012

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    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

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  • on January 02, 2012

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    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.

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  • on November 23, 2011

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    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?

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  • on September 15, 2011

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    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!

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  • on November 21, 2010

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    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!

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  • on November 18, 2010

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    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.

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  • on April 27, 2010

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    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.

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  • on March 12, 2010

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    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.

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  • on February 07, 2010

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    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.

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  • on January 17, 2010

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    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

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