It’s that time of year when a bowl of venison chili and side of cornbread really takes off the chill. This recipe is based on the Red Bean Chili recipe from Smitten Kitchen and written in honor of Mike Hawkins, who donated the venison.
Of course, you can always make this chili with either lean ground beef or turkey, but the venison was really awesome. Thanks Mike!
|2 lbs||ground venison|
|1||medium to large yellow onion, chopped|
|1||green bell pepper, cut into 1 inch squares|
|4||garlic cloves, minced|
|2 tsp||ground cumin|
|2 Tbs||ancho chile powder|
|2 Tbs||New Mexico chile powder|
|1 tsp||dried oregano|
|1/4 tsp||cayenne pepper powder|
|1 Tbs||unsweetened cocoa powder|
|14 1/2 oz can||chopped fire-roasted tomatoes|
|1 cup||water or dark beer|
|2 15 oz||red kidney beans, drained and rinsed|
Garnishes-choose as many as you like!
|1 diced jalapeno pepper|
|grated cheddar cheese|
|chopped white onion|
- Heat a large dutch oven over medium-high heat and add ground venison.
- Cook until venison is browned, a few minutes.
- Add the onion and green bell pepper and cook, stirring occasionally, until onion and green pepper are softened for about 3-5 minutes.
- Add garlic and cook for an additional minute.
- Stir in the spices (cumin, chili powders, cayenne, cocoa, and oregano). Continue to stir for an additional minute until the aroma is released from the spices.
- Add tomatoes and water (or beer). Simmer for 10 minutes.
- Add kidney beans, and simmer for an additional 10 minutes. Serve in a bowl with all of the garnishes you desire and cornbread on the side.