Warm up with a hearty bowl of venison chili, a flavorful and robust dish that features tender venison meat simmered with beans, tomatoes, and a blend of spices. Perfect for chilly nights or gatherings, this chili is sure to satisfy your appetite!
Ingredients:
- 1 pound ground venison
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 cup beef or vegetable broth (find my broth recipes HERE and HERE)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream and shredded cheese (for serving, optional)
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion, bell pepper, and minced garlic, and sauté for about 5 minutes, or until the vegetables are softened.
3. Add the ground venison to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
4. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper, cooking for another minute until the spices are fragrant.
5. Add the diced tomatoes (with their juice), kidney beans, black beans, and broth to the pot. Stir to combine.
6. Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for about 30-40 minutes, stirring occasionally, to allow the flavors to meld.
7. Taste and adjust seasoning as needed. If the chili is too thick, add a little more broth to reach your desired consistency.
8. Serve the venison chili hot, garnished with fresh cilantro, and with optional toppings like sour cream and shredded cheese.
Enjoy this hearty venison chili as a comforting and flavorful dish that brings warmth to any meal!
Aprile's Kitchen 