Beazell's Cook Book

Venison Chili

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Venison Chili  




8 poblano chilies

2 pounds ground venison

1 1/2 teaspoons Beazell's Cajun Seasoning

2 tablespoons olive oil, divided

3 cups chopped onions

4 garlic cloves, minced

3 cups roma plum tomatoes, about 10 medium

1 tablespoon dried oregano

1 tablespoon ground cumin

3 tablespoons chopped fresh cilantro

Optional – 3 cups cooked kidney beans



Preheat broiler.  Place poblanos on a foil-lined baking sheet; broil for 8 minutes or until charred, turning after 6 minutes. Place poblanos in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel the charred skin and cut chilies into 1-inch pieces.

Heat 1 Tbsp. olive oil in a Dutch oven over medium-high heat. Add the ground venison to the pan; sauté for 5 minutes or until browned.

Reduce heat to medium. Add onion to pan; cook for 12 minutes, stirring occasionally. Add garlic; cook for 3 minutes, stirring frequently.  Stir in tomatoes, oregano, and cumin; bring to a simmer. Cover and cook for 1 hour, stirring occasionally. Stir in poblanos and beans (if you are adding them); simmer for 45 minutes. Stir cilantro in. Add more Beazell’s to taste.  Excellent when served with fresh hot cornbread.


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