Venison Chili
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 615
- Total Fat
- 34
- Saturated Fat
- 6
- Carbohydrates
- 29
- Dietary Fiber
- 10
- Sugar
- 6
- Protein
- 45
- Cholesterol
- 31
- Sodium
- 752
- Total: 3 hr 20 min
- Prep: 20 min
- Cook: 3 hr
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
- 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.