Servings: 8
Venison Chili
This is the best recipe for ground Venison Chili, it has so much flavor thanks to a few special ingredients and a long time spent simmering on the stove. If you don't have venison, this meaty chili can be made with ground beef.
Ingredients
- 2 pounds ground venison, thawed if frozen
- 1 tablespoon olive oil
- 1 onion, diced
- 3-4 cloves garlic, mined
- 1 green bell pepper, seeds and pith removed
- 1 jalapeño, seeds and pith removed
- 3-4 tablespoons chili powder, start with less, if you're not sure about this!
- 1 teaspoon ground cumin
- 2 14- ounce cans diced tomatoes
- 14- ounce can tomato puree, or tomato sauce
- 3 14- ounce cans kidney beans, rinsed and drained
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1-2 tablespoons brown sugar
- salt and pepper, to taste
- for serving: diced scallions, cilantro leaves, sour cream, grated cheese, cornbread, tortilla chips, etc.
- 6-8 quart soup pot or Dutch oven
- Tongs and paper towels (to soak up extra liquid from the venison)
Instructions
- Prep all the veggies: Dice the onion, mince or grate the garlic, dice the bell pepper into ½ inch pieces (remove seeds and pith), finely dice the jalapeño.
- Preheat the pot to medium-high heat and add the olive oil, venison, and all the diced veggies (onions through jalapeño). Cook undisturbed for 3-4 minutes to brown the venison, then use a spatula to break up the meat. Continue to cook for another 6-7 minutes, stirring once in a while to make sure nothing is burning. If there is a lot of liquid coming from the venison, use tongs and paper towels to absorb and remove it. Continue to cook until the venison is browned.
- Add the chili powder and cumin and mix well.
- Add the rest of the ingredients (diced tomatoes, tomato puree, beans, broth, tomato paste, and brown sugar). Stir well, bring to a boil then simmer for 30-60 minutes. For a thicker chili, simmer uncovered for 60 minutes (keep an eye on the liquid and add a little water or broth, if needed. For a soupier chili, cover it and simmer for less time.
- CAREFULLY give the chili a taste (it's hot!) and add salt and pepper, to taste, or stir in a bit of Better than Bouillon for flavor. Serve hot with your favorite chili toppings.
Video
Notes
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- If you're really short on time, you can add less broth and simmer for 10-15 minutes, but the flavor won't be as rich.
- Be sure to brown the meat. This adds more flavor!
- Try adding a little Better than Bouillon Beef Base instead of salt, or a beef broth cube. It adds saltiness AND flavor.
- Try loading up your chili with more vegetables! Use 2-3 bell peppers, grate a carrot, or add cubed sweet potato.
- For a less beany chili, use 2 cans of beans.
- Try substituting 1 cup of broth for 1 cup of beer.
- Add more spice: use 2-3 jalapeños, or add a little cayenne pepper.
- Some chili powder is spicier than others, so start with a smaller amount if you're not sure and can't handle spice.
Nutrition Facts
Calories 374kcal (19%)Carbohydrates 35g (12%)Protein 35g (70%)Fat 11g (17%)Saturated Fat 4g (25%)Polyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 91mg (30%)Sodium 851mg (37%)Potassium 1258mg (36%)Fiber 11g (46%)Sugar 9g (10%)Vitamin A 1317IU (26%)Vitamin C 28mg (34%)Calcium 107mg (11%)Iron 8mg (44%)
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