Buckeye Deer Chili

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to add some excitement to your chili recipe? Look no further than this delicious Buckeye deer chili recipe. Packed with flavors and spices, this hearty dish is perfect for those chilly evenings or game day gatherings. The combination of tender deer meat, beans, and aromatic spices creates a mouthwatering dish that will satisfy even the pickiest eaters. Whether you're a fan of traditional chili or looking to try something new, this Buckeye deer chili recipe is sure to become a favorite in your household.

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Buckeye deer chili recipe details

Buckeye deer chili recipe, recipe Rating: 4.6
Number of votes:104

This is a thick, sweet and mild chili intended for northern palettes that favor milder and less spicy chili over the fiery hot flavors of southern style chili soups. The primary benefit is that you can use (and mask the flavor of) large quantities of ground venison and few if anyone will know the difference.
Ready in: 1 hour 30 mins

Ingredients

Makes: 3 gallons

• 1 cup butter
• 3 pounds ground venison
• 1 green bell pepper, diced
• 1 large yellow onion, diced
• 6 (14 ounce) cans tomato sauce
• 4 (14 ounce) cans diced tomatoes
• 4 (14 ounce) cans kidney beans
• 2 (14 ounce) cans mushroom stems and pieces
• 2 tablespoons light brown sugar
• 2 tablespoons ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1 tablespoon salt
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons dried chives
• 1 teaspoon red pepper flakes
• 1 1/2 teaspoons seasoned salt
• 1 (16 ounce) bag shredded Cheddar cheese
• 1 (16 ounce) container sour cream

Preparation method

Prep: 30 mins | Cook: 1 hour

1. Melt the butter in a large pot over medium-high heat. Stir in the ground venison, bell pepper, and onion. Cook and stir until the venison is crumbly and no longer pink, about 15 minutes.
2. Stir in the tomato sauce, diced tomatoes, kidney beans, and mushrooms. Add the brown sugar, black pepper, garlic powder, Italian seasoning, salt, chili powder, chives, red pepper flakes, and seasoned salt.
3. Bring to a simmer, then reduce heat, cover, and simmer 3 hours to blend the flavors together.
4. Adjust seasonings for your taste, use less red pepper for milder chili, add more red pepper and couple tablespoons hot sauce for more zing. Serve with shredded cheese and sour cream and enjoy!Other ideas

This nice thick chili is extremely versatile and makes for an easily reheatable meal. Here are some other things i do with it to get you started: 1) Boil instant rice and mix with chili (1 heaping tablespoon rice per cup of chili), pour over crumbled saltines and nacho chips, top with shredded cheese, salsa and sour cream for haystack style meal. 2) Microwave cup of chili with a large chunk of Velveeta(R), American or mild Cheddar, mix in a tablespoon of sour cream, and use as a dip for nacho chips. 3) Microwave a potato (or use a baked potato) and slice open like a hotdog bun. Fill with chili, shredded cheese, bacon bits, sour cream. 4) Pour over French fries and top with shredded cheese, sour cream and bacon bits for fully loaded fries! 5) Use as Coney dog dressing for hotdogs on a bun, top with shredded cheese. 6) Use as a spaghetti topping, top with Parmesan cheese.