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Venison Chili Recipe
|Salt pork||1⁄2 Pound, cut into 4 pieces|
|Venison||2 Pound, coarsely ground|
|Onions||2 Medium, chopped|
|Canned tomatoes||16 Ounce, undrained|
|Water||1 Cup (16 tbs)|
|Red wine||3⁄4 Cup (12 tbs)|
|Green chilies||2 Large, diced|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||3 Tablespoon|
|Cumin seeds||1⁄2 Teaspoon, crushed|
Calories 1689 Calories from Fat 976
% Daily Value*
Total Fat 109 g167%
Saturated Fat 37.1 g185.5%
Trans Fat 0 g
Cholesterol 179.2 mg
Sodium 2155.6 mg89.8%
Total Carbohydrates 57 g19.2%
Dietary Fiber 17.2 g68.7%
Sugars 12.8 g
Protein 114 g227.1%
Vitamin A 178.7% Vitamin C 269.1%
Calcium 27.9% Iron 124.9%
*Based on a 2000 Calorie diet
Add venison and onion, cook, stirring frequently, until meat is browned.
Stir in remaining ingredients.
Reduce heat, and simmer, uncovered, 1 hour, stir occasionally.
Remove salt pork before serving.