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Venison Chili Recipe

Rich and Smoky Venison Chili Recipe

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 lbs ground venison
  • 1 tbsp avocado oil or neutral cooking oil
  • 1 large yellow onion, diced
  • 2 bell peppers (any color), diced
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp unsweetened cocoa powder
  • 1 to 2 chipotle peppers in adobo, minced
  • 1 (15 oz) can fire-roasted diced tomatoes
  • 1 (15 oz) can crushed tomatoes
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 cup dark beer (stout or porter) or beef broth
  • 1 tbsp brown sugar, packed
  • Salt and black pepper

Method
 

  1. Heat oil in a large Dutch oven over medium-high heat. Brown the venison, breaking it apart, until no pink remains, about 6 to 8 minutes. Season with salt and pepper, then transfer to a plate.
  2. Add onion and bell peppers to the pot and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
  3. Add chili powder, cumin, smoked paprika, oregano, cocoa powder, and chipotle. Cook, stirring constantly, for 1 minute until fragrant.
  4. Return venison to the pot. Add diced tomatoes, crushed tomatoes, beans, beer (or broth), and brown sugar. Bring to a boil, then reduce heat to low. Partially cover and simmer for 1½ to 2 hours, stirring occasionally.
  5. Taste and adjust salt, pepper, or chipotle. Ladle into bowls and top with shredded cheddar, sour cream, and sliced green onions. Serve hot.

Notes

Leftovers thicken as they cool; thin with a splash of broth when reheating. For a spicier kick, add extra chipotle or a pinch of cayenne toward the end of cooking.