1 to 2 tablespoons chili powder(depending on how spicy you want your chili)
2 teaspoons olive oil
1 large onion (I used a Vidalia Onion but it doesn’t mater what kind, your choice.)
1/4 teaspoon salt
2 cans chili-style chunky tomatoes
1 can corn
Chop onion and put aside while you cut your venison cube steak into bite size pieces. Cover venison cubes with your chili powder. In a Dutch oven or large skillet add olive oil and when hot add venison cubes and chopped onions. Cook until outside of venison until a nice brown. Add Salt, then stir in chili style chunky tomatoes and one can corn. Bring to a boil and let simmer 20 to 30 minutes.
I rinsed out each can of chunky tomatoes with a half of can of water so I could let it simmer for an hour. I want to let the flavors really come together. I just don’t believe that can happen in 20 to 30 minutes. It your choice however how you like to cook this recipe. Just enjoy!
First thing I did was chop the onions… the least favorite thing to do so get it out of the way.
Next cut your venison cube steak into bite size pieces.
I know I cheated on the recipe but once my oil was hot, I threw in the onions, bite size cube steak and then two tablespoons chili powder. I like spicy chili.
It’s starting to cook… smell’s so good.
Doesn’t it look good? Ready to add the next ingredients now.
Add salt, two cans chili-style-chunky tomatoes. I rinsed out the tomato cans with a half can of water so I could let the chili simmer for an hour. Wait for it to come to a boil and if you didn’t add extra water let it simmer 20 to 30 minutes. If you added extra water let it simmer for one hour or longer depending on how thick you want your chili. Just remember to come back and stir every little while.
Now doesn’t this look delicious? It was really good BUT next time… I think I will add a little more chili powder and more salt.
This is how I love my chili… a little cheese and a dollop of Daisy sour cream.
