Cooking with beer has never tasted so good, because tonight, you are cooking with beer and venison.
If you are of the legal drinking age, you may find making this chili is just as fun as eating it. Of course, the nature of the recipe is meant to be fun, and we recommend drinking responsibly.
Now, with that being said, let’s put together my father’s famous venison chili recipe, known simply as deer beer chili.
To save time, begin by dicing the green bell peppers and onion. Afterwards, remove the skin from the Italian sausage and kneed into small quarter inch size pieces.
Place the large cooking pot on the stove at medium to high heat and brown the venison and sausage.
In a large pot on medium heat, combine the meat, sauce, onion, pepper, bay leaf, and brown sugar.
Add two cans of beer and let sit for 10 minutes.
Bring to a medium-high heat and add the beans, chili powder, mushrooms, salt and pepper.
When the chili comes to a rolling boil, add the tomato paste and another 12 ounce beer. Be sure to continually stir the chili to ensure it does not burn on the bottom of the pan.
After five minutes of the chili boiling, reduce the heat to a simmer.
Pour the last beer into the chili.
Keep the chili simmering for at least an hour until serving.
Once you have made sure the stove is off, fill your bowl with some chili, top with shredded cheese if you like and drink as many more beers as you wish.