Springtime Venison Chili with Peas
 
Prep time
Cook time
Total time
 
Ground venison, chopped onion, Rotel tomatoes, lots of frozen green peas, and chili spices combine to make a delightful spicy springtime chili. Peas may seem like an odd ingredient to add to chili, but they totally rock in this recipe, I think because they both complement and offset the slight gaminess of the venison.
Author:
Recipe type: Dinner or lunch
Cuisine: American
Serves: 7
Ingredients
  • 1 and ½ pounds of ground venison (lean ground beef can be substituted)
  • 1 and ½ pounds of ground venison (lean ground beef can be substituted)
  • 2 Tablespoons olive oil
  • 2 Tablespoons olive oil
  • 1 large sweet onion, medium chopped
  • 1 large sweet onion, medium chopped
  • 5 large garlic cloves, minced
  • 5 large garlic cloves, minced
  • 1 can mild Rotel tomatoes and chilies
  • 1 can mild Rotel tomatoes and chilies
  • 1 can diced roasted tomatoes
  • 1 can diced roasted tomatoes
  • 2 Tablespoons chili powder
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 Tablespoon ground cumin
  • 1 and ½ cups frozen green peas
  • 1 and ½ cups frozen green peas
  • Grated Parmesan, Parmigiano, or Romano cheese for garnish
Instructions
  1. In large saucepan, saute chopped onion in olive oil over medium heat until softened, about 7 minutes
  2. Add garlic and saute another 3 minutes.
  3. Add meat and cook until well browned, about 12 minutes.
  4. Add chili powder and cumin and cook another 3 minutes.
  5. Add cans of Rotel and roasted tomatoes and stir to combine.
  6. Lower heat to medium low, cover, and cook for another 10 minutes.
  7. Add frozen peas and stir to combine, cooking another 10 minutes.
  8. Serve and sprinkle on grated cheese at the table.
Recipe by GINGER WROOT at http://gingerwroot.com/springtime-venison-chili-with-peas/