Venison Chili

Prep Time: 15 minutes
Cook Time: 1 hour (or up to 2 hours for deeper flavor)
Total Time: ~1 hour 15 minutes

 Ingredients:

• 2 lbs ground venison

• 2 tbsp olive oil (or bacon fat for extra flavor)

• 1 large onion, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 1–2 jalapeños, minced (optional, for heat)

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (28 oz) crushed tomatoes

• 1 can (15 oz) tomato sauce

• 1 cup beef or venison stock

• 2 tbsp tomato paste

• 2 tsp smoked paprika

• 2 tsp chili powder

• 1 tsp ground cumin

• ½ tsp cayenne pepper (optional)

• 1 tsp dried oregano

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp Worcestershire sauce (optional)

 Instructions:

1. Prep Ingredients (10–15 min): Dice onion, bell pepper, jalapeños, and mince garlic.

2. Brown the Venison (5 min): Heat olive oil in a large pot or Dutch oven over medium-high. Add ground venison and cook until browned. Remove and set aside.

3. Sauté Vegetables (5 min): Add onion, bell pepper, and jalapeños to the pot. Cook 4–5 min until softened. Add garlic and cook 1 more min.

4. Add Tomato Base & Spices (2 min): Stir in tomato paste, chili powder, smoked paprika, cumin, oregano, cayenne, salt, and pepper. Cook 1–2 min to bloom spices.

5. Combine & Simmer (45–60 min): Return venison to pot. Add crushed tomatoes, tomato sauce, beans, stock, and Worcestershire sauce. Stir well. Bring to a boil, then reduce heat to low and simmer uncovered for 45–60 min (or up to 2 hrs for richer flavor), stirring occasionally.

6. Taste & Serve: Adjust seasoning. Serve with shredded cheese, sour cream, green onions, or cornbread.

Recipe by Chef Tony