Chili is such a versatile and classic recipe, you really can’t go wrong. This easy venison skillet chili is just the thing for these cool fall evenings.
I like to serve chili with cornbread, it’s just not chili without cornbread!
I don’t know about you, but I am always looking for simple, frugal meals for my family. I prefer them to be fairly healthy, too. This one fits the bill on all counts.
You can make this recipe for $6.50, approximately, if you buy beef instead of venison. Your prices may vary.
As log as you have the meat thawed, this is a pretty quick meal. I can have it on the table in under 30 minutes. That’s less time than going to get pizza! (ok, depending where you live! But probably healthier…)
Time-saving tip: Make the cornbread first, and get it in the oven before you start the chili. They will be done at about the same time. Making cornbread will add time to the meal, but still, it’s pretty fast.
I like to make this in a deep cast iron skillet, because that way I only use the one dish.. You can make it in any deep skillet.
Easy Venison Skillet Chili
- 1 lb ground venison
- 1 15 oz can chili beans
- 1 15 oz can tomato sauce
- 1/2 onion chopped
- 3 cloves garlic diced
- 1 pkt taco seasoning 3 TBL
- 1 can water
- Brown venison, adding onions and garlic to meat as it cooks.
- Add tomato sauce, water, beans, and taco seasoning.
- Simmer till heated through.
- Serve with cornbread.