Description
Robust venison chili merges traditional comfort with wild game flavors. Spicy, rich ingredients blend seamlessly, inviting culinary adventurers to savor complex southwestern-inspired warmth.
Ingredients
Scale
Meat:
- 2 pounds ground venison
Vegetables and Aromatics:
- 2 yellow onions, chopped
- 4 garlic cloves, minced
- 1 green bell pepper, chopped
- 2 jalapenos, de-seeded and chopped
Spices and Seasonings:
- 2 tablespoons ground cumin
- 4 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 2 teaspoons salt
Liquid and Additional Ingredients:
- 2 tablespoons cooking oil
- 3 cups beef broth
- 1/4 cup worcestershire sauce
- 30 ounces (850 grams) pinto beans, canned, drained
- 15 ounces (425 grams) kidney beans, canned, drained
- 15 ounces (425 grams) black beans, canned, drained
- 28 ounces (794 grams) crushed tomatoes, canned, not drained
- 6 ounces (170 grams) tomato paste
Instructions
- Heat a large, heavy-bottomed pot over medium-high heat, adding cooking oil to coat the bottom.
- Sear ground venison, breaking it into crumbles and cooking until completely browned and no pink remains.
- Incorporate chopped onions, minced garlic, green peppers, and jalapenos, sautéing until vegetables become translucent and fragrant.
- Introduce Worcestershire sauce, salt, black pepper, chili powder, cumin, smoked paprika, and red pepper flakes, stirring to distribute spices evenly and toasting for 2 minutes.
- Pour beef broth into the pot, bringing the mixture to a vigorous boil, then immediately reduce to a gentle simmer.
- Blend crushed tomatoes and tomato paste into the mixture, creating a rich, robust base for the chili.
- Drain and fold in pinto beans, kidney beans, and black beans, ensuring even distribution throughout the pot.
- Lower heat to the lowest setting, allowing the chili to simmer uncovered for approximately 1 hour, stirring periodically to prevent sticking and help flavors meld together.
Notes
- Opt for lean venison to reduce fat content and enhance the chili’s nutritional profile without compromising rich flavor.
- Experiment with different bean varieties like cannellini or great northern beans for unique texture and taste variations.
- Control spice levels by adjusting red pepper flakes and jalapenos, making the chili adaptable for mild to heat-loving palates.
- Consider preparing chili a day ahead, as flavors intensify and develop more depth when allowed to rest overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 70 mg