Easy Recipe: Yummy Chad's Venison Chicken Chili

Chad's Venison Chicken Chili. A can of good beer cooks down and gently flavors your deer stew. Especially good over open fires, with lots of friends. I made some minor adjustments: I used poblano peppers instead of bell (and doubled the amount) and I added chicken broth until it reached the desired.

This is my version of venison chili. It does involve several items you don't often see in chili, like molasses and coffee, but I've been modifying. Many New Englanders have freezers stocked with venison from autumn hunting expeditions. You can have Chad's Venison Chicken Chili using 15 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Chad's Venison Chicken Chili

1. Prepare of Campbell's tomato juice (46 ounces).
2. You need of Bush's best chili beans medium (16 ounces).
3. It's of light red kidney beans (15 ounces).
4. You need of diced tomatoes.
5. Prepare of diced green chiles (4 ounces).
6. It's of V8 spicy hot (5.5 ounces).
7. You need of V8 original (5.5 ounces).
8. It's of finely chopped onion.
9. Prepare of cooked and drained venison or beef hamburger.
10. Prepare of cooked cooled and cubed chicken or turkey.
11. It's of chili powder.
12. It's of red pepper flakes.
13. It's of salt.
14. Prepare of pepper.
15. It's of Melinda's original habanero fire roasted pepper sauce.

If venison is not available, substitute ground sirloin. Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well. This is an excellent chili recipe for game meats. You can easily substitute venison with buffalo or boar as well.

Chad's Venison Chicken Chili instructions

1. Combine all ingredients in a large stockpot on the stove over medium heat stirring often until a slow boil, then reduce heat to simmer or the lowest setting and simmer covered for 90 minutes to 4 hours stirring occasionally. The lower the heat and the longer you simmer, the better the flavor..
2. If you desire a chili that is not quite as spicy use original v8 instead of spicy hot and omit the eighth teaspoon of red pepper flakes. If too spicy after testing add original v8 or tomato juice as needed tooth in the mix to taste..

Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. I recommend using a Dutch Oven when making chili because it will help you build layers of flavor. The wide base makes it ideal for browning your meat and vegetables, while its thick sides retain heat exceptionally well for long, even, simmers. This Hearty Venison Chili (Venison Chilli) is the PERFECT easy chilli to serve when the nights are cold and you want a warming and comforting one-pot This Hearty Venison Chilli (Venison Chili) is a comforting, filling chilli that will warm you up from the inside out. Made with venison, it's lower in fat.