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Fiery Southwest Venison Chili Stew
Prep: 20 minutes
Cook: 2 hours 45 minutes
Servings: 6
Spice Up Your Wild Game Night
For those who crave a bit of heat, this Fiery Southwest Venison Chili Stew is a thrilling twist on the classic. This venison stew recipe combines tender wild food with a medley of bold chili peppers, earthy beans, and aromatic spices, creating a deeply satisfying dish with a zesty kick. It's perfect for warming up any evening and offers a taste of the wild frontier.
Materials
- 2 lbs venison stew meat, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (or to taste)
- 1 (28 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 4 cups beef broth
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, sliced jalapeños, fresh cilantro, cornbread
Preparation
- Pat venison dry and season with salt and pepper.
- Chop onion, bell peppers, and mince garlic. Rinse and drain canned beans.
Cooking
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the venison in batches until browned. Remove venison and set aside.
- Add the chopped onion and bell peppers to the pot. Sauté for 5-7 minutes until softened.
- Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- Return the venison to the pot. Add the diced tomatoes (undrained), kidney beans, pinto beans, and beef broth.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours 30 minutes to 2 hours 45 minutes, or until venison is fork-tender and flavors have melded.
- Taste and adjust seasoning if needed.
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