Sunday, December 14, 2014

Game Chili



Needing an easy dinner after a long day of church, I whipped up this chili using our fantastic meat from our family's hunting trips. It was very good and very filling. Throw in a side of this cornbread, and you'll be set for the night. The cornbread recipe is one of our very favorites.


Game Chili

1 pound ground venison (or ground beef)
1 pound antelope sausage (or pork sausage) - not maple flavored
1 bunch green onions, chopped
3 cans diced tomatoes, undrained
2 cans kidney beans, drained and rinsed
2 cups beef broth
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon onion salt
1/4 teaspoon paprika
1/4 teaspoon pepper

1. In a large pot, brown the meat and onions over medium high until no pink is left. Drain the grease if using regular meat. Deer and antelope are pretty lean, so I didn't have to drain it. 
2. Add everything else and simmer for 15-20 minutes.
3. Serve hot with cornbread.
~Makes 4 quarts

Enjoy!

I was featured!
Ducks 'n a Row


I linked here: Domesblissity, Wonderful Wednesday, tasty tuesdays

7 comments:

  1. WOW! This chili has a round-up of flavors. What a great idea to offer big game or grocery isle option meats. The spices compliment and take this dish up off the charts. Thanks for sharing. Carrie, A Mother's Shadow

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  2. Nice! My dad and husband hunt deer, so I will pass this one on to my parents as well. Thanks for sharing it at Wonderful Wednesday! Pinned.

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  3. OH my. Nothing better during football season than a good bowl of chili. This recipe sounds really good too.

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  4. Look great.
    Julie
    Thank you for linking up with #wordlesswednesday
    co-host - www.julieinthemaking.com/

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  5. This looks good. I can eat chili all year round. I'm gonna give this recipe a try. Thanks for sharing on Oh My Heartsie Girls WW

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  6. Game is not readily available where I live, so I'd have to go with regular beef and sausage. But I know plenty of people that would enjoy it both ways.

    Thanks for sharing on Tasty Tuesdays. Hope to see you back next week.

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