Name: Venison Chili
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Ingredients: 2 lbs Ground venison; 2 tbsp Olive oil; 1 large Yellow onion, diced; 4 cloves Garlic cloves, minced; 1 large Green bell pepper, diced; 3 tbsp Chili powder; 2 tsp Ground cumin; 1 tsp Smoked paprika; 1 tbsp Chipotle peppers in adobo, minced; 2 tbsp Tomato paste; 28 oz Crushed tomatoes; 2 cups Beef stock; 15 oz Dark red kidney beans, drained; 1 to taste Salt and black pepper

"This robust venison chili is a wild game lover's dream, featuring lean ground venison simmered in a rich tomato base with smoky chipotle and a blend of aromatic spices. Perfectly balanced and deeply satisfying, it’s the ultimate comfort food for a chilly evening."

1 Ingredients

Qty	Item
2 lbs 907 g	Ground venison
2 tbsp 30 ml	Olive oil
1 large 150 g	Yellow onion, diced
4 cloves 12 g	Garlic cloves, minced
1 large 150 g	Green bell pepper, diced
3 tbsp 24 g	Chili powder
2 tsp 4 g	Ground cumin
1 tsp 2 g	Smoked paprika
1 tbsp 15 g	Chipotle peppers in adobo, minced
2 tbsp 32 g	Tomato paste
28 oz 794 g	Crushed tomatoes
2 cups 480 ml	Beef stock
15 oz 425 g	Dark red kidney beans, drained
1 to taste 0 g	Salt and black pepper

2 Instructions

Step 1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 2. Add the ground venison and cook until browned, breaking it up with a wooden spoon. Drain any excess fat if necessary.

Step 3. Stir in the diced onion, bell pepper, and garlic. Sauté for 5-7 minutes until the vegetables are softened.

Step 4. Add the chili powder, cumin, smoked paprika, and tomato paste. Stir constantly for 2 minutes to toast the spices and caramelize the paste.

Step 5. Pour in the crushed tomatoes, beef stock, and minced chipotle peppers. Bring to a boil, then reduce heat to low.

Step 6. Cover and simmer for at least 60 minutes, stirring occasionally. For best results, simmer for 90 minutes to allow the flavors to meld.

Step 7. Stir in the kidney beans and simmer for another 15 minutes.

Step 8. Season with salt and black pepper to taste. Serve hot with your favorite toppings like sour cream, shredded cheddar, or green onions.

·
If the venison is exceptionally lean, add a small amount of bacon fat during browning for extra richness and moisture.
·
Add a teaspoon of unsweetened cocoa powder to the spice mix to deepen the earthy flavor profile without adding sweetness.
·
Let the chili sit for 20 minutes before serving; the flavors intensify as it cools slightly.
·
For a thicker consistency, crush a handful of the beans against the side of the pot before the final simmer.

? Frequently Asked Questions

How do I remove the gamey taste from venison?

Soaking ground venison in milk or buttermilk for 30 minutes before cooking can help neutralize strong gamey flavors, though high-quality spices usually mask it well.

Can I make this venison chili in a slow cooker?

Yes. Brown the meat and aromatics in a skillet first, then transfer everything except the beans to a slow cooker for 6-8 hours on low. Stir in the beans during the last hour.

Is venison healthier than beef for chili?

Generally, yes. Venison is significantly lower in fat and calories than beef, while being high in protein and iron, making it an excellent lean alternative.

How long does venison chili last in the freezer?

This chili freezes beautifully. Store it in an airtight container or freezer bag for up to 3 months for best quality.

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