Nothing beats a big bowl of deer chili on a cold winter night.
Full disclosure: this recipe was created by my mother, who is not known for her culinary abilities, which is why it truly is mind blowing.
Also, it is insanely easy and hands down the most delicious chili around! Perfect for a cold winter day, this one is gonna fill your kitchen with some incredible smells.
- 1lb. ground venison
- 2 small cans roasted chili peppers (diced bell peppers can be substituted)
- 1 medium onion, diced
- 1 1/2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cinnamon stick
- 1 8 oz. can tomato sauce
- 1 14.5 oz. can fire-roasted tomatoes
- 1 tablespoon honey
- 1 16 oz. can kidney beans
It’s pretty straightforward, just sauté the venison, onions, and peppers until they’re almost done.
Then add all of the seasonings except the cinnamon stick. Stir it up good.
Add the tomatoes, beans, honey, and cinnamon stick, then let it simmer until the beans are tender.
That’s it! You can’t really mess this one up, and will appreciate the simplicity when you’re finishing up that first bowl.
It can be doubled or customized to your liking with additional (or even less) seasoning, just make sure you have a big enough pot to hold everything.