Venison Chili

Venison Chili

from culinaryhill.com
Soup
90 min
6 servings
411 kcal / serving

This easy Venison Chili recipe is hearty and delicious, perfect for the cold months of hunting season or any time you have ground venison in your freezer.

Ingredients

  • 2 tablespoonsolive oil
  • 2onions (chopped)
  • 1green bell pepper (stemmed, seeded, and chopped (see note 1))
  • 4 tablespoonschili powder
  • 2 tablespoonsground cumin
  • 1 tablespoondried oregano
  • 2 teaspoonschipotle chili powder ((see note 2))
  • 2 teaspoonsdried thyme
  • 1 teaspoonground coriander
  • salt and freshly ground black pepper
  • 8 clovesgarlic (minced)
  • 2 poundsground venison
  • 2cans kidney beans (drained and rinsed (see note 3))
  • 2cans fire-roasted diced tomatoes with green chiles (undrained (see note 4))
  • 1can tomato purée
  • 1bay leaf
  • shredded cheese (and scallions and sour cream, for serving)

Directions

  1. 1

    In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.

  2. 2

    Stir in garlic until fragrant, about 30 seconds. Add venison and cook, breaking up the clumps with a spoon, until the venison is no longer pink, about 5 minutes.

  3. 3

    Stir in kidney beans, tomatoes, tomato puree, and bay leaf. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer for 30 minutes longer. Remove bay leaf and season to taste with salt and pepper. Serve with shredded cheese, scallions, and sour cream.