Venison Chili Recipe
When it comes to a hearty, flavorful chili, venison chili is a perfect choice if you’re looking for something a little different from the usual beef. And if you have a freezer full of venison, this chili recipe is a great one to add to your weeknight dinner list!
Servings 4 servings
Ingredients
- 1.5 lb. Ground Venison
- 1 Yellow or White Onion diced
- 1-2 Jalapeno Peppers diced (seeds removed)
- 1 Serrano Pepper diced (seeds removed)
- 1 ½ Tbsp. Chili Powder
- 2 Tbsp. Garlic minced
- 1 tsp. Cumin
- 1 tsp. Red Pepper Flakes optional
- 1 cup Light Beer I like to use Coors Light, but any light beer works. Just avoid hoppy ones!
- 1 14.5 oz. can Diced Tomatoes, with juices
- 1 15.5 oz. can Beans – Pinto or Kidney, drained and rinsed
- 1 ½ cups Beef Broth or use Knorr Beef Bouillon Powder mixed with water
- Salt to taste
Instructions
- Sauté the veggies and brown the venison: Start by adding your diced onion and peppers to a large pot over medium-high heat. Once they’re softened, toss in the ground venison and cook until browned.
- Add the seasonings: Stir in the chili powder, garlic, cumin, and optional red pepper flakes. Let the spices cook with the meat and veggies for 2-3 minutes to really bring out their flavors.
- Deglaze with beer: Pour in the light beer, and as it sizzles, scrape up any browned bits stuck to the bottom of the pot. Let it cook for about 5 minutes to reduce a bit and deepen the flavor.
- Simmer the chili: Now, it’s time to add the diced tomatoes, beans, and beef broth. Stir everything together and bring the mixture to a boil. Then, lower the heat and let it simmer uncovered for at least 30 minutes. Stir occasionally, and if you like a thicker chili, just let it cook a little longer.
- Taste and adjust: Before serving, give it a taste and add salt if needed. Top with your favorite garnishes like sour cream, cheddar cheese, green onions, cilantro, or avocado, and dig in!