Venison Chili from the Land

Total Time:
2 hr 15 min
Prep:
10 min
Cook:
2 hr 5 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 4 slices bacon, chopped
  • 2 pounds venison stew meat, cut into 1- or 2-inch chunks
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 (4-ounce) can chopped green chilies, drained
  • 3 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika (preferably smoked)
  • 1/4 teaspoon chipotle chili powder
  • 1 cup dark beer (such as Dos Equis)
  • 1 (28-ounce) can fire-roasted whole tomatoes, crushed by hand
  • 1 (141/2-ounce) can low-sodium beef broth
  • 1 chipotle chili in adobo, chopped, plus 2 tablespoons sauce from the can
  • 2 tablespoons light brown sugar
  • 2 tablespoons unsweetened cocoa powder
Directions
  • Heat a large Dutch oven over medium heat. Add the olive oil and bacon and cook until the bacon renders its fat, about 4 minutes. Remove the bacon to a paper towel-lined plate to drain.

  • Pat the venison dry with paper towels and season with salt and pepper. In batches, cook the meat in the Dutch oven until browned all over, about 6 minutes per batch. Remove the meat to a plate as it browns.

  • Once all of the meat is out of the pot, add the onion, bell pepper, green chilies, and garlic and cook until the onion and pepper begin to soften, about 5 minutes. Add the chili powder, cumin, paprika, and chipotle powder and cook until the vegetables are coated with the spices, about 1 minute. Pour in the beer, bring to a boil, and boil until reduced by half, about 2 minutes. Add the tomatoes, beef broth, chopped chipotle and chipotle sauce, brown sugar, and cocoa powder. Bring to a simmer and add the bacon and venison back. Simmer the stew, partially covered, until the meat is tender and the sauce is thick and flavorful, 1 1/2 hours to 1 hour and 45 minutes, uncovering for the last half an hour. If the meat is tender but the sauce is too thin, simmer rapidly over high heat for a minute or two to reduce, stirring to keep the bottom from burning.


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