Wednesday, February 27, 2019 / by Anne Rose
Becky Brown, Broker/Realtor, is generously sharing her recipe for Venison Chili. Becky's chili, which she adapted from a classic Better Homes & Gardens recipe, won first place in January 2011's Keller Williams Chili Cook-off.
"I wish I could say that there was a large cash prize," Becky laughs, "but I had bragging rights for a year."
The recipe below yields plenty to serve a group of 12 to 15, depending upon appetites.
Venison Chili Recipe1 pound ground venison (you may substitute beef, chicken, or turkey)
1 pound venison sausage (you may substitute with beef, chicken, or turkey)
2-1/2 cups chopped onion
1-1/2 cups chopped bell pepper
2 fresh jalapenos, chopped (may omit)
5 cloves of garlic, minced
1 15 oz. can of dark red kidney beans, rinsed and drained
1 15oz. can of pinto beans, rinsed and drained
1 15oz can of black beans, rinsed and drained
1 15 oz can of sweet corn
3 14.5 oz cans of diced tomatoes, do not drain
1 large can of tomato sauce
6-9 teaspoons of chili powder (We like the spice so I always use more!)
2 teaspoons each of dried parsley and dried basil, crushed
Salt and pepper to taste
- In a large sauce pan, cook the ground venison and sausage, onion, bell pepper and garlic until meat is brown and onions are done. Drain off any residual fat.
- Stir in remaining ingredients.
- Bring to boil and then lower to a simmer for at least 20 minutes.
- The chili is ready after 20 minutes, but I like to let it sit longer so that all of the flavors have a chance to marry.
- Top with any extra goodies of your choice. I always have sour cream, shredded cheese, fresh or pickled jalapenos.
Venison chili is perfect with a side of cornbread. This recipe easily serves 12-15 people depending upon appetites and other entrees.
If you would like to enjoy chili without spending the time in the kitchen, you can head to Hell's Kitchen in Historic Downtown Wilmington, for what many locals call "The Best Chili in Wilmington."