Description

Indulge in a comforting bowl of Venison Chili, a dish that melds the robust flavors of lean venison with an array of spices and beans. Perfect for chilly evenings or gatherings, this chili is not only hearty but also nutritious, providing a satisfying meal for family and friends. With its smoky undertones from paprika and the kick of jalapeños, each bite is a delightful experience. Plus, this recipe is easy to make, allowing cooks of all levels to create a memorable dish that can be customized with your favorite toppings. Whether served in a bread bowl or over rice, this Venison Chili is sure to become a staple in your home.

Ingredients

Scale

2 pounds Ground Venison
2 tablespoons Cooking Oil
2 Yellow Onions, chopped
4 cloves Garlic, minced
1 Green Bell Pepper, chopped
2 Jalapenos, de-seeded and chopped
2 tablespoons Ground Cumin
4 tablespoons Chili Powder
1 tablespoon Smoked Paprika
3 cups Beef Broth
30 ounces Pinto Beans, canned and drained
15 ounces Kidney Beans, canned and drained
15 ounces Black Beans, canned and drained
28 ounces Crushed Tomatoes, canned and not drained
6 ounces Tomato Paste

Instructions

Heat oil in a large pot over medium-high heat.
Brown the ground venison until fully cooked.
Add onions, garlic, green bell pepper, and jalapeños; cook until softened.
Stir in Worcestershire sauce, salt, black pepper, chili powder, cumin, smoked paprika, and red pepper flakes; cook for 2 minutes.
Pour in beef broth and bring to a boil; reduce heat to medium.
Mix in crushed tomatoes and tomato paste until well combined.
Add drained pinto beans, kidney beans, and black beans; stir thoroughly.
Simmer on low for about one hour.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 12g
Protein: 28g
Cholesterol: 80mg

Keywords: Customize spice levels by adjusting jalapeños and red pepper flakes. For extra depth of flavor, let the chili sit overnight before serving—it's even better the next day! Freeze any leftovers for quick meals later.