Hearty Venison Chili (Print version)
A rich, smoky venison chili made with ground deer meat, beans, tomatoes, and a slow simmer for deep flavor.
# Ingredients:
For the chili
01 -
2 tablespoons olive oil
02 -
1 1/2 lb (680 g) ground venison
03 -
1 1/2 teaspoons kosher salt, plus more to taste
04 -
1/2 teaspoon black pepper
05 -
1 large yellow onion, diced
06 -
1 jalapeno, seeded and minced
07 -
4 cloves garlic, minced
08 -
2 tablespoons tomato paste
09 -
2 tablespoons chili powder
10 -
2 teaspoons ground cumin
11 -
1 teaspoon smoked paprika
12 -
1 teaspoon dried oregano
13 -
1 tablespoon unsweetened cocoa powder
14 -
1/8 teaspoon cayenne pepper, optional
15 -
1 can (14.5 oz or 411 g) fire-roasted diced tomatoes
16 -
1 can (15 oz or 425 g) tomato sauce
17 -
1 can (15 oz or 425 g) kidney beans, drained and rinsed
18 -
1 can (15 oz or 425 g) pinto beans, drained and rinsed
19 -
1 1/2 cups (360 ml) gluten-free beef broth
20 -
1 tablespoon apple cider vinegar
For serving, optional
21 -
Sliced scallions
22 -
Fresh cilantro
23 -
Sliced jalapeno
24 -
Crushed tortilla chips
# Instructions:
01 -
Heat olive oil in a Dutch oven over medium-high heat. Add ground venison, salt, and pepper. Cook for 6-8 minutes, breaking it up, until browned in spots.
02 -
Add onion and jalapeno. Cook for 4-5 minutes, stirring often, until the onion softens. Stir in garlic and cook for 1 minute.
03 -
Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, cocoa powder, and cayenne if using. Cook for 1 minute, stirring constantly, until fragrant.
04 -
Pour in diced tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth. Scrape the bottom of the pot to loosen any browned bits.
05 -
Bring to a simmer, then reduce heat to medium-low. Cook uncovered for 45-55 minutes, stirring now and then, until thick and rich.
06 -
Stir in apple cider vinegar. Taste and add more salt if needed. Rest off the heat for 10 minutes before serving with optional toppings.
# Good to know:
01 -
Best after a 10 minute rest, or made a day ahead.
02 -
Add more broth for a looser chili, or simmer longer for a thicker bowl.
03 -
Use certified gluten-free broth if cooking for someone with celiac disease.