This is a great, and fast, way to cook deer chili.
PREP TIME: 15 MIN | COOK TIME: 30 MIN | FEEDS: 2-4
One of the least regional dishes we have in the U.S.? It’s chili. By that, I mean most of us have grown up with the same flavor, all across the country. Granted, there are no-beans people, people serving it on spaghetti, eating it on hot dogs, etc. But in the end, it’s truly a cultural dish.
Fueled by the flavor in those taco seasoning packets of the 80s and 90s, our moms would fry up some ground meat, add in chopped onions, crack open cans of beans, toss in tomatoes, and add some salt. Now there are many variations on this theme, but the core of the seasonings is garlic powder, chili powder, and cumin.
Recently I wanted chili (but faster) and tested an idea that worked out perfectly. Best of all? Dinner was ready in under a half hour. The key was buying really well-cooked tomato sauce in the form of salsa or marinara. Sure, marinara and Italian sauce are rarely seasoned with much more than some garlic and maybe some herbs — making it a good salsa sub if needed.
Recipe: Moroccan Venison Hot Pockets
Rinse those beans! Or you, and everyone around you, will regret it.
The majority of cooking time with chili is getting the tomatoes to reduce, amplifying the acidity and sweetness to work with the earthy beans and savory meat. So, starting with tomatoes already cooked down to perfection (with some seasoning), really reduces the cook time with chili.
Of course, you’ll sauté your ground meat in the chili pot. Do so until partially browned. Then, toss in a chopped onion, salt all of that in the pot, and stir occasionally until the onion starts to soften.
Add in the spices, rinsed beans (unless you’re planning on having a farting contest after dinner, then by all means don’t rinse them) and the jar of salsa or marinara if in a pinch. I also add a can of tomatoes with some chilies, because I like my chili on the spicy side. I also like using a mix of beans for flavor and texture. I’ll use a can of kidney or black beans for bigger structured beans, but also pinto beans, adding some thickness overall.
You could even audible this whole recipe, adding in some corn, finely chopped zucchini, or some poblanos with the skin blistered off. But I’m laying out the simplest, quickest chili recipe I can muster.
Recipe: Venison Steak and Eggs
Ah, meat, beans, and all the good stuff.
You’ll want to cook this mixture on a really low temperature. If you just let it rip on medium heat, eventually the starches in the beans will stick to the bottom of the pan and burn. So just know, once beans are in the pot, stand by the stove, ready to stir at any moment.
While this is going on, taste the chili for salt and seasoning levels. Want more heat? Add some hot sauce, or a dried smoky pepper. Needs more salt? Add it a little at a time. The lady in my life prefers the chili a touch less spicy than I do. So, I’ll add some pickled jalapeños on my bowl or a spoon full of homemade hot sauce.
She always requests shredded cheddar like her mom did, and if I’m extra hungry, I’ll eat mine with tortilla chips or even a pile of corn tortillas. A handful of chopped cilantro and pickled nopales is what I’m trying for this prep, but again, remember all of this is suggestion. So, have fun with this recipe: quick deer chili.
Recipe: Venison Sausage Toast
Assembling the ingredients is one of the funnest parts of cooking.
CHILI INGREDIENTS
- 12-20oz ground wild game
- 1 tablespoon oil
- 1 tablespoon kosher salt
- 2 tablespoons cumin, garlic, onion and smoked paprika or chili powder
- 1 Large jar (16-20oz) Salsa or marinara
- 1-2 cans of beans, black, pinto, kidney are good types for chili
- 1-2 cups water to rinse out salsa jar
Top off that chili with a bit of heat.
GARNISHES (OPTIONAL)
- Chopped cilantro
- Shredded cheese
- Sour cream
- Hot sauce
- Nopales/pickled cactus
That's a meal fit for anyone.
DETAILED STEPS
- Dice onion, sauté on low until starting to turn clear.
- Add meat, salt with a tablespoon (or more) of salt. Then brown.
- Add spices and mix.
- Add in Jar of salsa and turn up to medium-high heat.
- Once bubbling, rinse out jar of sauce with 1-2 cups water and add to the pot.
- Let simmer for 15 minutes, tasting to make sure you don’t need more salt or seasoning.
- Once the base has a good flavor, add your rinsed beans to the pot and simmer on low.
- After beans have softened, adjust the final salt levels and serve.
- Add garnishes into bowl like cilantro, nopales, sour cream, hot sauce, or grated cheese.
It's time to feast!
Now, enjoy! It’s time to feast!
