If you know me personally, or if you've been following this here blog for a while, you know that I'm a country girl. Born and raised.
{there is a city girl inside me somewhere, I swear}
My family has a 300+ acre ranch in west Texas. And it's probably my favorite place in the world. I mean how could you not love a place with sunsets like this...
And I may or may not have gotten engaged wearing full camo at the ranch...
Anyhoo...
If you couldn't tell where this post is going... My family has a ranch. Corby's family has a ranch, too. So yes, we're deer hunters. And we eat deer meat year round. And I'm always looking for new ways to cook it... And here's my new favorite recipe that I made up over the weekend... {super fitting since this weekend is opening weekend of rifle season!}
Venison Chili
And I may or may not have gotten engaged wearing full camo at the ranch...
Anyhoo...
If you couldn't tell where this post is going... My family has a ranch. Corby's family has a ranch, too. So yes, we're deer hunters. And we eat deer meat year round. And I'm always looking for new ways to cook it... And here's my new favorite recipe that I made up over the weekend... {super fitting since this weekend is opening weekend of rifle season!}
Venison Chili
Ingredients:
1 pound ground venison (can easily substitute ground turkey or beef)
1 pound ground venison sausage (can substitute pork sausage)
32 oz can of tomato sauce
2 cups frozen corn kernals
14 oz can diced tomatoes with juices
1 can kidney beans, drained
1 tsp minced garlic
2 Tbsp chili powder (or to taste)
1/2 tsp pepper
1/2 tsp ground cumin
2 Tbsp taco seasoning
Directions:
Brown ground sausage and venison. Drain grease. Add all the ingredients and seasonings to a large stock pot. Bring to a boil then reduce heat and let simmer for 2 hours. The longer it cooks, the better it is. Top with shredded cheese and diced onions. Can also top with sour cream.
This recipe can also be done in a crock pot. Add all ingredients to crock pot and cook on low for 8 hours or high for 4-5 hours.
Happy Tuesday, y'all!
1 pound ground venison (can easily substitute ground turkey or beef)
1 pound ground venison sausage (can substitute pork sausage)
32 oz can of tomato sauce
2 cups frozen corn kernals
14 oz can diced tomatoes with juices
1 can kidney beans, drained
1 tsp minced garlic
2 Tbsp chili powder (or to taste)
1/2 tsp pepper
1/2 tsp ground cumin
2 Tbsp taco seasoning
Directions:
Brown ground sausage and venison. Drain grease. Add all the ingredients and seasonings to a large stock pot. Bring to a boil then reduce heat and let simmer for 2 hours. The longer it cooks, the better it is. Top with shredded cheese and diced onions. Can also top with sour cream.
This recipe can also be done in a crock pot. Add all ingredients to crock pot and cook on low for 8 hours or high for 4-5 hours.
Happy Tuesday, y'all!
3 comments:
yummm! that sounds soo good! you should post it to the link up Helene in Between
Did you read my mind? I was planning on making chili either today or tomorrow for some Frito pie!!!
So appreciate this recipe! We have an entire freezer of deer meat and I always want new recipes to try.
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