Cowboy chili
Tasty stovetop chili made with ground venison
This hearty stick to your ribs chili will keep you warm and full all day!
Ingredients
- 2 lbs (907 g) ground venison
- 1 tablespoon oil
- 1 onion, chopped
- 1 teaspoon garlic powder (or 2 garlic cloves, minced)
- 1 284 mL can condensed tomato soup
- 1 284 mL can condensed beef broth
- 1 cup water
- 2 tablespoons chili powder
- 3 medium potatoes, cubed
- 1 cup frozen corn kernels (or 1 can of corn)
Directions
- Heat oil in a large pot over medium heat. Add onion and cook until softened, around 5 minutes. Add garlic and cook until fragrant, another minute or so. Add ground venison and cook until browned. Drain excess fat.
- Stir in soup, broth, water, potatoes, and seasonings. Bring to a boil, and then cover pot and reduce heat to a simmer.
- Cook for 15 minutes or so, until potatoes are cooked through. Add corn, and continue to simmer until they're warmed through.
Tips
- Drain fat into a container, cool, and throw away. Don't pour down a drain; the fat can solidify and damage the pipes.
- Serve with grated cheddar cheese, sour cream, avocado, tortilla chips or corn bread as toppings.
Variations
- Ground beef can be substituted for the venison
- 2 1/2 cups of beef or vegetable broth, or 2 1/2 cups of water and 2 boullion cubes can be substituted for the can of condensed beef broth
- Canned diced tomatoes or plain tomato sauce can be substituted for the condensed tomato soup
- Add a can of kidney beans for some extra heft!
Storage
- Chili will keep covered in the fridge for up to 4 days.
- To freeze, cool completely and transfer into airtight containers or freezer bags. Freeze for up to 3 months.
Recipe adapted from Iowa Food Bank