Ground venison is a very versatile wild game. It can be served up in a variety of dishes. This venison chili crunch bowl recipe takes a super simple venison chili recipe and tops it off with some flavorful finishers for a yummy, satisfying hot meal that sticks to the bones. It's a recipe designed to serve four, but you can double or even triple the recipe, invite the family over, and have a cozy warm comfort dinner while enjoying some hard-earned wild game from the woods.
Venison Chili Crunch Bowls Ingredients
- 1 pound ground venison
- 7 scallions
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 tablespoon chili powder
- 3 garlic cloves, minced
- 2 cans (15 ounce) pinto beans
- 1 can (15 ounce) kidney beans
- 1 1/2 cups water
- 1 can (15 ounce) tomato soup
- 1 cup enchilada sauce
- 4 cups crunchy corn chips, such as Fritos or similar brand
- 4 ounces sharp cheddar cheese or monterey jack cheese
- 1/2 cup sour cream, for serving
Venison Chili Crunch Bowls Directions
1. Chop the scallions into small pieces, and separate the green portion from the white portion. Place the scallion whites in a Dutch oven and add the venison, salt, and pepper and cook over high heat until the meat simmers in its own fat, about 10 to 15 minutes. Then stir in the chili powder and garlic and cook for about a minute or until it's fragrant.
2. Stir in the water, tomato soup, pinto beans, kidney beans, and enchilada sauce. Bring the mixture to a boil, scraping any browned bits off the bottom. Once it's boiling, reduce the heat to medium low and continue to cook until it's thickened, about 15 minutes, stirring occasionally.
3. Serve the venison chili mixture in bowls, and top with crunchy chips such as Fritos, green scallions, cheese, and sour cream.
Play around with different toppings to accomplish the crunchy effect. It could be recreated with different crunchy toppings like sunflower seeds for added nutrition, potato chips for an extra salty punch, or something else. Get creative—the possibilities are almost endless!
