Get ready for Dennis Brooks’ Best Ever Venison Chili! Today, we’re sharing a recipe that combines the skills of a former Rescue and MARS (Military Airlift and Rescue Support) test helicopter pilot from the United States Air Force with the rich flavors of a hearty chili.
This dish is a delightful fusion of expertise and taste in a classic chili that will surely satisfy your cravings. We hope you enjoy the mouthwatering blend of tender venison and aromatic spices that Dennis has perfected over the years.
Dennis Brook’s Chili
Mr. Brook’s Best Ever Venison Chili Recipe
- 1 large skillet
- 1 5-quart crockpot
- 1 lb Bratwurst
- 3 tbsp extra virgin olive oil
- 1 large onion — peeled and diced
- 2 tbsp garlic powder or 5 cloves minced fresh garlic
- 1 large red bell pepper — diced
- 2 lb venison flank steak or brisket — cubed or turkey, beef, etc.
- 1 15 oz can Bush's kidney beans — drained and rinsed
- 1 15 oz can Bush's black beans — drained and rinsed
- 1 15 oz can Ranch-style pinto beans — drained and rinsed
- 1 15 oz can Bush's navy beans — drained and rinsed
- 2 tbsp chili powder
- 1 tbsp marjoram
- 1 tbsp paprika powder
- 1 tbsp dried thyme
- 1 tbsp tarragon
- 1 16 oz can unseasoned stewed tomatoes
- 1 16 oz jar Thick & Chunky Taco Bell salsa
- 1/2 cup brown sugar
- non-stick spray
- Coat a large skillet with non-stick spray and the olive oil. Turn the pan on to medium heat and add the Brats to the pan. Cook them, turning them so they don't burn, until they're cooked through.
- Save the grease in the pan.
- Cut the brats into 1/4-inch thick slices, and then quarter them and set them aside.
- Add the diced onions, garlic, and bell pepper in brat grease and saute them until the onions are translucent.
- Divide the flank steak/brisket into four parts and add it one portion at a time to the leftover brat grease, searing it until it is browned on all sides. Brown all four batches separately, so they brown evenly.
- Add the meats, beans, onion, garlic, pepper, chili powder, marjoram, paprika, thyme, and tarragon to a 5-quart crockpot and mix well. Add stewed tomatoes and salsa. Mix well. Add brown sugar. Mix well.
- Cook the mixture in the crockpot on low for 10 to 12 hours. If you want thicker chilli, to be used as a dip, take the lid off and cook until enough liquid evaporates.
- Top with shredded cheese, chives, onions, sour cream or any other of your favorites.