Venison Chili

Total Time:
3 hr 20 min
Prep:
20 min
Cook:
3 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1/2 cup peanut oil, plus 1/2 cup
  • 3 pounds venison shoulder, cut into 3/4-inch cubes
  • 1 green pepper, diced
  • 2 cups diced red onion
  • 3 celery stalks, diced
  • 3 jalapenos, diced
  • 4 cloves garlic, minced
  • 1/4 cup chili powder
  • 2 tablespoons dried Mexican oregano
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 2 tablespoons ground cayenne
  • 2 tablespoons ground chipotle
  • 1 teaspoon ground cinnamon
  • 2 cups veal stock
  • 1 bottle beer
  • 1 small can chioptles, pureed
  • 2 cups cooked black beans
  • 1 (16-ounce) can peeled and diced tomatoes
  • Grated manchego, for garnish
  • Chopped pickled jalapeno, for garnish
Directions
  • Add 1/2 cup of oil in a large saucepan and heat. Add the venison and brown, in batches, and set aside. Add pepper, onion, celery, jalapeno, and garlic and saute over a low heat until they are tender.

  • Add the remaining oil, all of the dry spices and the venison and stir, completely incorporating the ingredients. Add the stock, beer, beans, tomatoes, and chipotle puree.

  • Cover and simmer for 2 to 3 hours or until venison is fork tender. Check for seasoning and serve. Serve with grated manchego and pickled jalapeno.


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