Deer Chili (Venison) Recipe
There’s something wonderfully hearty about a big pot of chili, especially when it's made with wild game like venison. Deer chili brings a unique taste to the table, a lean meat that's both healthy and flavorful.
Ingredients
- 2 tablespoon Olive Oil
- 4 Cloves Garlic
- 1 Each Small White Onion
- 1 Each Large Yellow Bell Pepper
- 1 lb Ground Deer (Venison) Meat
- 2 Cans 14 oz Stewed Tomatoes (with garlic, peppers, and basil), including the juice
- 2 Cans 4oz Diced Green Chilies
- 1 tablespoon Chili Powder
- 1 tablespoon Paprika
- ¼ teaspoon Cumin
- ½ teaspoon Corriander
- 1 ½ teaspoon Oregano
- ½ teaspoon Cayenne Pepper
- 2 teaspoon Chicken Base
- 1 Can/Bottle 12oz Light Beer
- 1 Can 14oz Light Red Kidney Beans, drained
- 1 Can 14oz Dark Red Kidney Beans, drained
- 1 Can 14oz Pinto Beans, drained
- Salt and Pepper to taste
- ¼ Cup Chopped Cilantro
Instructions
- Heat olive oil in a large Dutch oven or heavy stock pan. Cook the chopped onions and bell pepper until the onions are transparent, and the peppers are soft. Add the garlic and cook for another minute.
- Add the ground beef and cook until browned crumbled.
- Add the stewed tomatoes, green chilis, spices, chicken base, and beer. Stir and simmer for two hours, stirring occasionally.
- Add the beans, stir, and simmer for an additional thirty minutes.
- Add the cilantro and desired salt and pepper before you serve the chili. Top with your favorite toppings like shredded cheese, chopped green onions, or tortilla chips.
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