Ingredients:

• 2 tablespoons vegetable oil
• 3 pounds ground venison
• 2 stalks celery, diced
• 3 cups chopped white onion
• 1/2 teaspoon dried red pepper flakes
• 1 tablespoon garlic powder
• 1/4 cup chili powder
• 2 (28 ounce) cans diced tomatoes
• 1 (16 ounce) can tomato sauce
• 1/2 cup gold tequila
• 1/2 cup orange juice
• 2 (15 ounce) cans chili beans in sauce

Directions:

1. Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with red pepper flakes, garlic powder and chili powder. Cook and stir for a minute to intensify the flavors.
2. Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.

Tags: chili recipe, venison tequila chili, venison chili recipe, award winning chili recipe

Ingredients:

3 T vegetable oil
1 large onion, finely chopped
2 large cloves garlic, minced
1 small hot green chilie pepper, minced (optional)
1 1/4 lb venison, cut into 1/2" cubes
3/4 lb ground venison (or ground pork)
28 oz can of crushed tomatoes
3 T red wine vinegar
3 T ground chili powder
2 T ground cumin
2 T Worchestershire sauce
1/2 tsp cayenne pepper, plus a pinch
1 large green bell pepper, seeded and chopped
2 tsp salt or to taste
freshly ground black pepper to taste
10 oz can of red kidney beans, drained
3 T Masa Harina (or fine cornmeal) mixed with a little water
into a smooth paste for thickening chili

Directions:

Heat the oil in a very large skillet. Stir in the onion, garlic, and
chile pepper. Saute over med-hi heat until the onion is just tender,
about 5 minutes.

Add the cubed and the ground venison and continue cooking for about
four to five minutes, stirring with a wooden spoon, until the ground
meat is no longer red. Add all the remaining ingredients except the
beans and the masa harina (or cornmeal). Bring the mixture to a boil
then reduce heat to medium and cook uncovered for 30 minutes,
stirring occasionally. The stew should be fairly thick.

Stir in the kidney beans and the masa harina and heat through. Taste
and adjust the seasonings.

Makes 6 cups

Tags: chili recipes, venison chili recipe, deer chili recipe, award winning chili recipes