Everyone loves a bowl of chili, and if they don't they probably just haven't had a good one. Fix that by serving up a bowl of this tasty mixture, combining ground venison with the best of the best when it comes to chili ingredients. When it all comes together after a slow simmer on the stovetop, you'll realize there may be no better meal on a cold fall day.
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Venison Chili Recipe Ingredients
- 1 tablespoon Olive Oil
- 1 1/2 pounds Ground Venison
- 1 medium Yellow Onion, diced
- 2 Green Bell Pepper, diced
- 4 Garlic cloves, minced
- 2 tablespoons Chili Powder
- 1 tablespoons Ground Cumin
- 2 teaspoons Smoked Paprika
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- 3 tablespoons Tomato Paste
- 1 tablespoon Worcestershire sauce
- 28 ounces Fire-Roasted Diced Tomatoes
- 1 (15 ounce can) Black beans, drained and rinsed
- 1 (15 ounce can) Red kidney beans, drained and rinsed
- 1 (12 ounce can) Beer
- 1/2 cup Beef Broth
- 1 Bay Leaf
Optional Toppings For Serving:
- Sour Cream
- Hot Sauce
- Shredded Cheddar Cheese
- Jalapeños
Venison Chili Recipe Directions
1. Heat a large pot over medium heat and add the olive oil. Add the ground venison, peppers and onions, and cook, stirring often, until the venison is browned, about 8 -10 minutes. Season with chili powder, cumin, paprika, oregano, and salt.
2. Add in garlic and cook for 1 additional minute.
3. Reduce heat to medium low, add in the tomato paste. Cook, stirring often, as the tomato paste begins to get darker in color - about 5 minutes.
4. Pour in the beer to deglaze the pan, using a wooden spoon to stir any browned bits off the bottom.
5. Add in the beef broth, diced tomatoes, and bay leaf. Bring to a boil then reduce heat to a simmer.
6. Add in the beans and simmer for 15-20 minutes.
7. Remove bay leaf. Serve with any of the additional toppings.
