Venison Chili

It wasn’t until a few years ago that I really started to appreciate just how good chili is. It is perfect for a fall or winter day and makes enough to have leftovers for a few days and possibly even freeze some. Cook once and eat for a few days is one of my favorite time saving tips!

Sometimes the word venison is mentioned and people immediately turn up their nose. The challenge is they probably haven’t had it cooked properly! We have a freezer full of ground venison that Scott processed himself from the 2 deer he got bow hunting. I love knowing that it is fresh meat that nothing was added to and immediately goes into the freezer.

Best way to try venison? In a soup or stew. Enter chili. A big hearty chili that is inspired by Real Simple’s Chili for a Crowd. We had 8 dinners out of this, 2 nights for dinner at home and then one evening at Scott’s parents for the 4 of us. My father in law had this gone in about 2 minutes and gave rave reviews.

Venison Chili

by A Fit and Spicy Life

Prep Time: 15 Minutes

Cook Time: 40 Minutes

Keywords: soup/stew

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Ingredients (Serves 6-8)

• 1 tablespoon olive oil
• 1 onions, finely diced
• 2 yellow peppers, chopped
• 4 cloves garlic, chopped
• 2 pounds ground venison
• 1 6-ounce can tomato paste
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon cayenne
• 2 12-ounce bottles beer, IPA, Amber or Lager style
• 2-3 14.5-ounce cans kidney beans with their juices (add 3 if you like a thicker chili)
• 1 28-ounce can diced tomatoes
• Salt/Pepper

Instructions

Heat the oil in a large pot over medium-high heat. Add the onion, bell peppers, and garlic and cook, stirring occasionally, until soft, 6 to 8 minutes.

Add the venison and cook, breaking it up with a spoon, until no longer pink, 6 to 9 minutes.

Add the tomato paste, chili powder, cumin, cayenne, red pepper flakes and cook, stirring, for 2 minutes.

Add the beer, beans, the tomatoes and their juices, season generously with salt/pepper

Simmer over medium heat, stirring occasionally, until thickened, 20 to 25 minutes

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