Hunters say that venison makes the best chili. If you don’t have a hunter in the family, farm-raised venison is another option. The controlled diet of farm-raised venison results in a rich, meaty flavor that is only mildly gamey. At Fallow Hollow, Martha Goodsell recommends this recipe for her tougher cuts of farm-raised venison.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Brown the venison in a heavy skillet over medium-high heat. Remove the meat and transfer to a Crock-Pot, stock pot, or Dutch oven.
Step 2
In the same heavy skillet, add the oil, onions, peppers, carrots, and garlic. Cook over medium heat until tender and the vegetables begin to brown. Add the cooked vegetables and the remaining ingredients to the pot and stir to combine. Cover and simmer for 4 hours over low heat. Serve hot in bowls with bread for dipping.
