I’m not a hunter but I appreciate the people I know who are, especially when they give me some of the spoils of their conquests. This week I was given 3 lbs of ground venison from a hunt the weekend before and knew immediately this was going to become chili. This weekend has been cold, wet and all around nasty and it was perfect for this Spicy Venison Chili recipe.
Shopping list:
- 3 lbs ground or diced venison
- 4 strips bacon, chopped
- 2-3 Tbs. olive oil
- 1 large green bell diced
- 3 stalks celery diced
- 1 1/2 cup red onion diced
- 2 jalapeno diced
- 6 cloves garlic minced
- 1/4 cup chile powder
- 2 Tbs oregano
- 2 Tbs ground cumin
- 1 Tbs ground cayenne
- 1 Tbs ground coriander
- 2 Tbs ground chipotle powder
- 1 tsp ground cinnamon
- 2 tsp fresh ground black pepper
- 4 chipotle chiles in adobo, minced
- 1 16 oz can fire roasted diced tomatoes
- 2 cups chicken stock
- 1 16 oz can black beans rinsed
- 1 16 oz can pinto beans rinsed
- 1 bottle stout beer for recipe
- 1 bottle of other beer for drinking
- kosher salt and fresh groundpepper for seasoning
- grated sharp cheese of your choice for garnish
What to do:
- over low heat render bacon in a large heavy pot
- remove bacon to a paper towel
- turn heat to medium high add venison to bacon grease and fully brown
- remove venison and hold
- add bell pepper, onion, celery, garlic and jalapeño to pot. Add olive oil if more fat needed.
- season with a pinch of salt and ground pepper
- sauté until softened
- add back venison, all spices, chipotles, any left over oil and stir to combine.
- sauté for 5 mins
- add beer, stock and tomatoes bring to a boil
- reduce heat to simmer and cook for 20 mins
- add beans and cook for an additional 40 mins stirring occasionally
- serve with cornbread and grated cheese
- and beer
