Recipe Venison/Beef Chili

[detroitdad]

Venison Chili

Ingredients

• 2 tablespoons olive oil
• 2 onions chopped
• 1 green bell pepper stemmed, seeded, and chopped
• 1/4 cup chili powder
• 2 tablespoons cumin
• 1 teaspoon ground coriander
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons chipotle chili powder or 1/4 teaspoon of cayenne
• Salt and freshly ground black pepper
• 8 cloves garlic minced
• 1 pounds ground venison
• 1.5 pounds of ground beef
  
• 2 (15.5 ounce) cans black beans drained and rinsed
• 1 (28 ounce) can of tomato sauce
  
• 1 (10 ounce) can fire-roasted diced tomatoes with green chiles, undrained
• 1 (10 ounce ) can of corn
• salt/pepper to taste
  
• Shredded cheese, sour cream, and scallions for serving, optional

Instructions

1. Heat oil in a large stock pot or Dutch oven over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, coriander, oregano, thyme, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
   
   
2. Stir in garlic until fragrant, about 30 seconds. Add venison and cook, breaking up the clumps with a spoon, until the venison is no longer pink, about 5 minutes.
3. Stir in black beans, tomatoes, and tomato puree. Bring to a simmer, cover, and cook for 30 minutes.

 

[detroitdad]

 

[Martin]

now thats a chilli pot! That looks fantastic!

 

[detroitdad]

now thats a chilli pot! That looks fantastic!

We'll probably be freezing some of it

 

[rascal]

Looks pretty good to me, I'd switch to beef though. Not big on deer.

Russ

 

[The Late Night Gourmet]

We'll probably be freezing some of it

I've lately gotten in the habit of making large batches of things and then freezing half of it. Chili always seems to come out of the freezer perfectly.

Chili is a fantastic vehicle for venison because of the leanness of the meat. Did you "harvest" the venison?