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Zesty Fiesta Venison Chili Stew
Prep: 25 minutes
Cook: 2 hours 45 minutes
Servings: 6-8
South of the Border Sensation
Ignite your taste buds with our Zesty Fiesta Venison Chili Stew! This recipe takes the robust goodness of venison stew and infuses it with the vibrant, smoky, and slightly spicy flavors of traditional Mexican chili. Forget ordinary – this venison stew recipe is a celebration of warmth and spice, perfect for a cozy evening or a lively gathering. The tender venison soaks up all the rich seasonings, making every spoonful an adventure.
Materials
- 2.5 lbs venison stew meat, cut into 1.5-inch cubes
- 3 tbsp olive oil
- 1 large red onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 2-3 cups beef or venison broth
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- 0.25 tsp cayenne pepper (optional, for extra heat)
- 1-2 chipotle peppers in adobo sauce, minced (or 1 tsp adobo sauce)
- Salt and black pepper to taste
- Optional toppings: fresh cilantro, sour cream, shredded cheese, jalapeño slices, lime wedges
Preparation
- Pat venison stew meat dry and season with salt and pepper.
- Chop red onion, red bell pepper, and green bell pepper. Mince garlic and chipotle peppers.
- Rinse and drain canned black and pinto beans.
Cooking
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown venison stew meat in batches, then remove and set aside.
- Add chopped red onion and bell peppers to the pot. Sauté for 5-7 minutes until softened.
- Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Cook for 1 minute until fragrant.
- Return venison to the pot. Add crushed tomatoes, diced tomatoes (with liquid), and chipotle peppers/adobo sauce.
- Pour in 2 cups of beef or venison broth. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours, stirring occasionally.
- After 2 hours, stir in the rinsed and drained black beans and pinto beans. If the stew is too thick, add the remaining cup of broth.
- Continue to simmer, covered, for another 45 minutes to 1 hour, or until venison is fork-tender and flavors have melded.
- Taste and adjust seasoning with salt and pepper.
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