Slow baked venison chili made in a dutch oven and cooked all afternoon in a hot oven!
- 3–4 pounds venison steak
- 8 T. olive oil
- 2 large onions, diced
- 3 large carrots, washed and grated
- 1 quart whole canned tomatoes (or 4 cups store bought)
- 2 cups beans (I used small red)
- 1/2 cup cilantro, chopped, plus more for serving
- 2 cups green enchilada sauce, homemade (here’s my recipe)
- 2 t. chili powder
- 1 t. salt
- 1 t. cumin
- 1/2 t. garlic powder
- 1/2 t. pepper
- 1/2 t. paprika
- tortilla chips, diced tomato, sour cream, and hot sauce for serving
- Preheat oven to 300 degrees. Cut the elk into 1/2 inch cubes.
- Place the dutch oven over medium high heat and add 3 tablespoons of the olive oil. Heat until shimmering and add half of the elk to sear and brown.
- Remove elk from pot. Repeat with the other half of the oil and meat. Remove meat from pot.
- Return the pot to the stove and heat to medium. Add the last tablespoon of oil, onions, and carrot and saute until vegetables are tender, about 5 minutes.
- Dump in the tomatoes and juice, crushing the whole tomatoes in your hand before they fall into the pot. Add the beans, cilantro, green enchilada sauce, and spices.
- Return the cooked elk to the pan. Stir to combine. Put the lid on the dutch oven and put it in the preheated oven. Cook, covered for 1 to 2 hours – the longer the better. Stir occasionally.
- If it’s getting too thick, add a little chicken broth. If it’s where you like it but it’s not dinner time, just turn down the oven some and let it merry in the heat.
- Serve with a healthy dollop of sour cream, chopped tomatoes, and tortilla chips.
- Category: main dish
- Method: bake
- Cuisine: American
Nutrition Information: YIELD: 10
Amount Per Serving: Calories: 321 Fat: 11.1g Cholesterol: 81.6mg Sodium: 1,048mg Carbohydrates: 20.8g Sugars: 8.1g Protein: 34.3g Vitamin A: 213.3µg Vitamin C: 18.1mg
Keywords: venison chili recipe, elk chili recipe, dutch oven chili