Dad’s Christmas Eve Special Venison Chili
If you can’t find venison (or don’t want to eat Bambi), use 1.5lb each of beef and pork. This chili recipe calls for chunked meat, but makes a great base for ground meat as well, if that’s your preference. I do recommend using both pork and beef if you do ground, as the pork gives it a little more depth of flavor.
Servings Prep Time
16bowls 20minutes
Cook Time
3+hours
Servings Prep Time
16bowls 20minutes
Cook Time
3+hours
Ingredients
Instructions
  1. In a large pan, brown sirloin tips, then pork, then venison (leave the fat in the pan to use when browning the venison).
  2. When finishing up the venison, toss in the garlic & onion to soften.
  3. Drain meat, if needed.
  4. Puree tomatoes – leave them as chunky as you like.
  5. Transfer meat, garlic, and onions to a large stockpot over medium-high heat.
  6. Add beans.
  7. Sprinkle chili powder & paprika over meat and beans.
  8. Add tomatoes, tomato paste, and broth to the pot.
  9. Toss in herbs.
  10. Bring to a boil, then reduce to a slow simmer.
  11. Simmer gently over low heat, stirring occasionally, for at least 3-4 hours (the longer the better). If you need to run out for a few minutes, just turn off the heat under the pot and then start it up again when you get back.
  12. Add water if necessary. You want a nice, thick consistency somewhere between soup and stew.
  13. Serve warm.