Venison Chili
User Reviews
5
Venison Chili
Description
This chili recipe uses ground venison cooked with a aromatic base of onion and green bell pepper, seasoned generously with chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, salt, and pepper. Garlic is added for fragrance before the venison is browned thoroughly. Kidney beans and a combination of tomato products including diced tomatoes with green chiles and tomato puree contribute to the stew's hearty texture and complex acidity.
The chili simmers covered initially to meld flavors and then uncovered to thicken, achieving a deep, rich taste with moderate heat. Serving options like shredded cheese, scallions, and sour cream add cooling creaminess and freshness to complement the spice.
Variations allow substituting or adding different vegetables such as carrots or zucchini, and adjusting the chipotle powder for desired heat. It yields about nine cups total, suitable for multiple servings. Leftovers keep refrigerated for up to four days.
Ingredients
- 2 tablespoons olive oil
- 2 onion chopped
- 1 green bell pepper stemmed, seeded, and chopped (see note 1)
- 4 tablespoons chili powder
- 2 tablespoons cumin ground
- 1 tablespoon oregano dried
- 2 teaspoons chipotle chili powder (see note 2)
- 2 teaspoons thyme dried
- 1 teaspoon ground coriander
- salt freshly ground
- black pepper freshly ground
- 8 cloves garlic minced
- 2 pounds venison ground
- 2 (15.5 ounce) cans Kidney Beans drained and rinsed (see note 3)
- 2 (10 ounce) cans diced tomatoes undrained (see note 4, fire-roasted with green chiles
- 1 (28 ounce) can tomato puree
- 1 bay leaf
- cheese and scallions and sour cream, for serving, shredded
Instructions
- In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
- 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.
- Stir in kidney beans, tomatoes, tomato puree, and bay leaf. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer for 30 minutes longer. Remove bay leaf and season to taste with salt and pepper. Serve with shredded cheese, scallions, and sour cream.
Notes
- Substitute or add vegetables like carrots, celery, corn, or zucchini to the chili based on availability or preference.
- Adjust chipotle chili powder carefully, as it is quite spicy; start with less and add more after tasting.
- You can replace canned kidney beans with about 3 cups of cooked dried beans if preferred.
- If fire-roasted diced tomatoes with green chiles are unavailable, use regular canned tomatoes plus a small can of diced green chiles or Ro*tel tomatoes.
- This recipe yields roughly 9 cups of chili, about 6 servings of 1 1/2 cups each.
- Store leftovers covered in the refrigerator; consume within 4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1 1/2 cups each)
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1.5 cups | |
| Calories | 411kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 39g | 78% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 121mg | 40% |
| Sodium | 339mg | 14% |
| Potassium | 1622mg | 35% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 4034IU | 81% |
| Vitamin C | 43mg | 48% |
| Calcium | 163mg | 16% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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