Deer Chili
This hearty Deer Chili is the perfect warm dish for cold nights, made with ground venison and pantry staples that can be customized for spice levels and flavors.
Ingredients
Main Ingredients
- 1 lb Ground venison 1 to 1.5 pounds based on preference
- 1 tablespoon Oil or bacon fat For browning the meat
- 1 large Onion, diced
- 3 to 4 cloves Garlic, minced
- 1 medium Bell pepper, diced Optional
- 2 tablespoons Chili powder Adjust according to spice preference
- 2 teaspoons Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano
- to taste Salt and pepper
- 2 tablespoons Tomato paste
- 1 can Crushed tomatoes or tomato sauce
- 1 to 2 cans Beans, drained (kidney, black, or pinto)
- 2 cups Broth (beef or chicken) or water
- 1 tablespoon Brown sugar or honey Optional, balances heat
- 1 tablespoon Vinegar or lime juice For finishing flavor
Instructions
Preparation
- Heat a big pot over medium heat and add your oil. Add the ground venison and cook until it is no longer pink.
- Add diced onion and cook for about 5 minutes until softened. Then add minced garlic and diced bell pepper, cooking for an additional 1-2 minutes.
- Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir in tomato paste and cook for about 1 minute.
- Pour in crushed tomatoes, add drained beans, then broth. Stir well, adding more broth or water if too thick.
- Bring to a gentle bubble, then lower heat and let it simmer uncovered for 30-45 minutes, stirring occasionally.
- Taste the chili and add brown sugar or honey if needed. Also add vinegar or lime juice at the end to enhance flavors.
Notes
Serve with toppings like shredded cheese, sour cream, and green onions. Chili tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.