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Smoky and Spicy Venison Chili
Prep: 20 minutes
Cook: 1 hour 15 minutes
Servings: 8
Turn Up the Heat
This isn't your average chili. The lean, rich flavor of ground venison provides the perfect base for a complex blend of smoky chipotle, warm cumin, and a touch of cocoa powder for depth. It's a hearty, flavorful, and deeply satisfying bowl of red that will have everyone asking for the recipe.
Materials
- 2 lbs ground venison
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 bell peppers (any color), diced
- 1 jalapeño, minced (seeds removed for less heat)
- 4 cloves garlic, minced
- 1/4 cup chili powder
- 2 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp unsweetened cocoa powder
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (or more, to taste)
- Salt and black pepper to taste
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 2 cups beef or venison broth
- Optional toppings: shredded cheddar cheese, sour cream, sliced green onions, cilantro
Preparation
- Dice the onion and bell peppers, mince the jalapeño and garlic.
- Rinse and drain all the canned beans.
Cooking
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ground venison and cook until browned, breaking it up with a spoon. Drain off any excess fat.
- Add the diced onion, bell peppers, and jalapeño to the pot with the venison. Cook for 5-7 minutes, until the vegetables are softened.
- Stir in the minced garlic, chili powder, smoked paprika, cumin, cocoa powder, oregano, and cayenne pepper. Cook for 1 minute until the spices are fragrant.
- Pour in the crushed tomatoes and beef broth. Add the rinsed kidney beans, black beans, and pinto beans. Season with salt and pepper.
- Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors will develop.
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