Venison Chili
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
12
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Calories
426 kcal
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Course
Main Course, Soup
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Cuisine
American
Venison Chili
Description
The preparation begins by soaking dried pinto beans overnight, or quick-soaking them in boiling water if necessary. Ancho and other mild dried chiles are soaked separately, then ground into a puree with soaking water and black coffee to build the chili's flavor foundation. Chorizo or bacon is browned and set aside, followed by browning venison meat in batches for a good sear without steaming. The onion is then cooked and returned chorizo added back in.
Sweet paprika, cumin, coriander, chipotle powder if used, tomato paste, coffee-based chile puree, molasses, and beef or venison broth create a richly spiced chili that simmers until flavors meld and meat is tender. Salt and seasoning are adjusted throughout. The dish can be topped with cilantro and shredded cheese to complement the bold flavors.
This chili suits slow cooking to deepen flavors and can be adapted with various meats or vegetarian options like mushrooms. Selecting specific dried chiles helps control the chili's heat without overwhelming the palate.
It pairs well with classic chili accompaniments or serves as a robust standalone meal.
Ingredients
- 1 pound pinto beans optional, or black beans
- 12 to 16 dried ancho chile or guajillo, pasilla, or mulato chiles; combined total
- 1/2 pound Mexican chorizo or chopped bacon
- 2 to 3 pounds venison ground or diced
- 1 onion diced, large, yellow or white
- 6 to 8 cloves garlic chopped
- 2 tablespoons sweet paprika or smoked paprika
- 2 tablespoons cumin
- 1 tablespoon ground coriander
- 1 tablespoon chipotle powder (optional)
- 3 tablespoons tomato paste
- 1 cup black coffee
- 3 tablespoons molasses (optional)
- 1 quart beef broth or venison broth
- salt to taste
- cilantro for garnish
- shredded cheese for garnish
Instructions
- Soak beans in water overnight. If you have forgotten this, pour boiling water over them and soak for 4 hours, changing the water after 2 hours.
- Remove the stems and seeds of chiles and tear into pieces. Cover with boiling water. Let stand for 30 minutes. Grind to a puree with the consistency of gravy, adding about 1 cup of the soaking water and the coffee to do so.
- Meanwhile, break up the chorizo or chop bacon and fry over medium heat in a Dutch oven or other large, lidded, oven-proof pot. Once the chorizo has browned or the bacon is crispy, remove it and set aside. Add the venison and brown over high heat. You want the highest heat on your most powerful burner here, because the meat will want to steam and stew and not brown. If you are doing a big pot of chili, brown the meat in batches. Stir occasionally as it browns. Salt it as it cooks.
- Once all the meat is ready, add the onion to the pot and cook for 5 minutes, stirring often. If you are using chorizo, return it to the pot; if you are using bacon, leave it out for now. Add the garlic, stir and cook for 1 minute. Add the beans, paprika, cumin, coriander, chipotle powder and salt one at a time, stirring to combine each time.
- Add chile puree and tomato paste and stir to combine well. Add the molasses and enough beef broth to cover everything – you want it to be thin like a soup. I typically need at least a pint of broth, sometimes a quart. Stir to combine all this well, bring to a bare simmer and cook gently for 3 hours or so, stirring occasionally. Put the lid halfway over the pot as it cooks. You want it to eventually cook down and be thick.
- Once the beans are tender, you're good to go. If you are using canned beans, now's the time to add them. Return the bacon to the chili if you're using it. Serve the chili with rice or cornbread, and top with cilantro, cheese and maybe some pickled onions.
Notes
- Use dried beans soaked overnight for best texture; quick soak with boiling water in a pinch.
- Stick to mild dried chiles like ancho, guajillo, pasilla to control heat levels.
- Meat can be ground or diced; browning in batches helps develop flavor.
- Chorizo adds smokiness; omit for vegetarians and substitute mushrooms if desired.
- If making ahead, the chili can be baked covered at 325°F instead of stovetop simmering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 33g | 66% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 76mg | 25% |
| Sodium | 247mg | 10% |
| Potassium | 1614mg | 34% |
| Fiber | 17g | 68% |
| Sugar | 20g | 40% |
| Vitamin A | 10198IU | 204% |
| Vitamin C | 15mg | 17% |
| Calcium | 95mg | 10% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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