Mary Lou'S Venison Chili
A hearty venison chili with bold flavors from garlic, spices, and Worcestershire sauce, perfect for game meat lovers seeking a warming, flavorful meal.
Ingredients
- 5 Tbsp. cooking oil ⓘ
- 3 lb. venison ⓘ
- 12 oz. can tomato paste ⓘ
- 1 Tbsp. garlic juice ⓘ
- 1/4 tsp. ground cloves ⓘ
- 3 Tbsp. Worcestershire sauce ⓘ
- 6 c. water ⓘ
- 1/2 tsp. cumin ⓘ
- 1 can kidney beans ⓘ
- 2 large diced onions ⓘ
- 2 Tbsp. lemon juice ⓘ
- 2 tsp. salt ⓘ
- 1 tsp. black pepper ⓘ
- 3 Tbsp. chili powder
- 2 Tbsp. Kitchen Bouquet
- 1 tsp. cayenne pepper ⓘ
- 1 tsp. Tabasco sauce ⓘ
Instructions
- Trim fat and connective tissue from venison and cut into small bite-size pieces.
- Heat oil in a large Dutch oven.
- Add venison and brown the meat.
- Add diced onions and garlic to the meat and cook until onions are clear.
- Add tomato paste, water, Worcestershire sauce, lemon juice, salt, black pepper, chili powder, ground cloves, cumin, cayenne pepper, Tabasco sauce, Kitchen Bouquet, and kidney beans.
- Simmer the chili until flavors are well blended, about 1 hour.
- If the chili is too thin, let it cook down to the desired consistency.
Tips & Substitutions
For a richer flavor, consider marinating the venison in Worcestershire sauce and garlic juice overnight. You can substitute ground beef or turkey for venison if preferred, but adjust cooking times as necessary. If you enjoy heat, add more cayenne or serve with hot sauce on the side. Additionally, using fresh garlic instead of garlic juice can enhance the dish's aroma.
Serving Suggestions
This chili pairs beautifully with cornbread or over a bed of rice. Consider serving it with a dollop of sour cream and shredded cheese on top. It also makes a great filling for chili dogs or as a topping for nachos. For a complete meal, serve alongside a fresh salad or roasted vegetables, such as Apple-Sweet Sweet Potatoes.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over medium heat until heated through, or microwave in short intervals, stirring occasionally. For longer storage, freeze the chili in portions for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Lou'S Venison Chili contains roughly 2081 calories, with 100g protein, 305g carbohydrates, and 76g fat. It is an excellent source of dietary fiber (463% of the Daily Value), iron (222% of the Daily Value), and protein (199% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes! To adapt this recipe for a slow cooker, brown the venison and onions first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to meld beautifully, making it an excellent option for busy days.
How can I make this recipe spicier?
To increase the spice level, add more cayenne pepper or chili powder. You can also incorporate diced jalapeños or crushed red pepper flakes for an extra kick. Additionally, serving with a hot salsa or spicy pickled jalapeños can enhance the heat according to your taste preferences.
What type of venison should I use?
Any cut of venison can work well for chili, but shoulder or stew meat is ideal for this recipe due to its tenderness when cooked slowly. If using ground venison, reduce cooking time slightly, and ensure that the meat is browned properly for depth of flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).