Venison Chili

Save Recipe
  • Level: Easy
  • Total: 3 hr 20 min
  • Prep: 20 min
  • Cook: 3 hr
  • Yield: 6 to 8 servings
Share This Recipe

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 chipotles, pureed

2 cups cooked black beans

1 (16-ounce) can peeled and diced tomatoes

Grated manchego, for garnish

Chopped pickled jalapeno, for garnish

Directions

  1. 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.
  2. 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.
  3. 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.
Chili Shakshuka
PREMIUM
Gabriela Rodiles

Chili Shakshuka

29m Easy 98%
CLASS
Cincinnati Chili
PREMIUM
Vivian Chan

Cincinnati Chili

30m Easy 96%
CLASS
Mexican Chili
PREMIUM
Christy Vega

Mexican Chili

23m Easy 94%
CLASS
Turkey Chili
PREMIUM
Amanda Freitag

Turkey Chili

32m Easy 99%
CLASS