Recipe courtesy of Bobby Flay
Episode: Cleveland, Ohio
Save Recipe Print
Total:
3 hr 20 min
Prep:
20 min
Cook:
3 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Venison Chili

Venison Chili from the Land

Recipe courtesy of Nancy Fuller

Texas Venison Chili

Recipe courtesy of The Federal

Venison and Black Bean Chili with Toasted Cumin Creme Fraiche and White Cheddar Cornbread

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories