Venison Chili
This Venison Chili is a meaty, flavor-packed recipe. It's the perfect type of comfort food for a cold winter day!
Servings: 10 servings
Calories: 389kcal
Ingredients
- ½ pound thick-cut bacon chopped into 1” pieces
- 2 medium yellow onions diced
- 1 green bell pepper stemmed, seeded and diced
- 1 Tbsp minced garlic
- 2 pounds ground venison can substitute lean ground beef
- ⅓ cup tomato paste
- 2½ Tbsp chili powder
- 1 Tbsp smoked paprika
- 1½ tsp ground cumin
- 1½ tsp chipotle powder
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp dried oregano
- 1 15-oz. can pinto beans, rinsed and drained
- 1 15-oz. can dark red kidney beans, rinsed and drained
- 1 14-oz. can crushed tomatoes
- 1 cup venison stock can substitute beef stock
- {optional garnishes} shredded cheddar cheese chopped green onions, sour cream
Instructions
- Place a Dutch oven or a large stockpot over medium-high heat. Once hot, add bacon and cook until crispy.
- Remove bacon and set aside. Do not drain bacon fat from pot.
- Add diced onions and bell pepper; sauté, stirring occasionally, for 3-4 minutes.
- Add garlic, stir and sauté for 1-2 more minutes.
- Add ground venison. Cook, stirring occasionally, for 6-8 minutes, or until venison is no longer pink.
- Add tomato paste, chili powder, cumin, chipotle powder, salt, pepper, thyme and oregano; stir and cook for 2-3 minutes.
- Add beans, tomatoes and venison stock. Increase heat and bring mixture to a boil.
- Reduce heat to low, cover tightly and let simmer for 1½-2 hours, stirring occasionally.
- Serve with shredded cheese, chopped green onions, sour cream and cooked bacon (from above).
Nutrition
Calories: 389kcal | Carbohydrates: 26g | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 766mg | Potassium: 999mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1306IU | Vitamin C: 18mg | Calcium: 85mg | Iron: 6mg
