Venison Chili
This unique, hearty venison chili blends the rich flavor of lean venison with traditional spices for a nutritious, comforting meal.
Ingredients
Core Ingredients
- 2 lbs Ground or cubed venison Use ground for classic texture or cubed for a chunkier version.
- 1 cup Kidney beans Drain and rinse before use.
- 1 cup Black beans Drain and rinse before use.
- 1 cup Crushed tomatoes
- 1 cup Diced tomatoes
- 2 tbsp Tomato paste
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 1 medium Bell pepper, diced
- 1 cup Beef broth or water Adjust quantity for desired consistency.
Spices
- 2 tbsp Chili powder
- 1 tbsp Cumin
- 1 tbsp Smoked paprika
- 1 tbsp Oregano
- 0.5 tsp Cayenne pepper Adjust to taste.
- 1 tbsp Cocoa powder Optional, for added depth.
Optional Add-ins
- 1 cup Sweet corn
- 1 medium Zucchini, diced
- 1 medium Carrot, diced
- 1 cup Green chilies, diced For added heat.
Instructions
Preparation of Venison
- Trim excess fat and silver skin from the venison.
- Optional: Marinate the venison in olive oil, garlic, and lime juice for 1-2 hours.
- Decide whether to use ground or cubed venison for your preferred chili texture.
Cooking Instructions
- Heat a large pot or Dutch oven over medium heat and add a splash of oil.
- Add chopped onion, minced garlic, and diced bell pepper. Sauté for about 5 minutes until softened.
- Push aromatics to the side and add the venison, cooking until browned.
- Season with salt, pepper, and chili powder.
- Stir in tomato paste and cook for 2 minutes.
- Add crushed tomatoes, diced tomatoes, and beans.
- Pour in beef broth or water to reach desired consistency.
- Add spices and enhance with optional cocoa powder or dark beer.
- Lower heat, cover, and simmer for 1-2 hours, stirring occasionally.
Notes
Taste and adjust spices as needed. Serve with sour cream, cheese, or fresh herbs for garnish.