Venison Chili with Apples

Dec 8, 2016 | Main Courses, Recipe

Venison Chili with Apples

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Dish
Cuisine American
Servings 4 People


  • 2 tablespoons Koroneiki Olive Oil
  • 1 1/4 pounds Venison Stew Meat trimmed, roughly ground or diced
  • 2 medium Yellow Onions finely chopped
  • 2 tablespoons Cumin ground
  • 2 teaspoons Chili Powder
  • 2 tablespoons garlic chopped
  • 2 Jalapenos seeded and chopped
  • 3 Granny Smith Apples peeled, cored, and cut into 1/2 inch dice
  • 1 teaspoon Black Pepper
  • 1 1/2 cups Chopped Canned Tomatoes do not drain juice
  • 1/4 cup Tomato Paste
  • 1 cup Chicken Broth may need to add a bit more
  • 1/2 cup Red Wine


  • 1 Sourdough Baguette sliced 1/2 thick
  • Cheddar or Monterey Jack Cheese
  • Chopped Scallions to garnish
  • Salt to taste


  • Heat oil over medium-high heat in a heavy pot large enough to hold all ingredients. Add venison and onions, and brown for approximately 5 minutes.
  • Add cumin, chili powder, garlic, jalapenos, apples, salt and black pepper, and cook for 5 minutes longer.
  • Stir in tomatoes, tomato paste, chicken broth and red wine. Bring to a boil, and simmer partially covered for 2 hours, stirring occasionally, adding more broth if mixture becomes dry.
  • Taste to adjust seasonings, and serve.


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