Sweet and Smokey Venison Chili
"We love venison and this venison chili is a family favorite in our house. The gaminess of the venison paired together with the smokey chipotle and paprika and the sweetness from the brown sugar make for the perfect meal. This meal is especially important to me as I harvested my first buck this year and I find so much pride in being able to provide food for our family."
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground Venison | 2lbs, 2 tbsp, 1 cup, 1/2 cup, 1 can, 1 can, 1 tbsp, I can, 1 can, 1 tbsp, 1 tbsp, 1 tsp, 1 tsp, 1 tsp, 1 tsp, 1/4 tsp, 1/2 cup if needed, Whatever you prefer! |
| EVOO | |
| Chopped onion | |
| Chopped red bell pepper | |
| Canned diced tomatoes | |
| Tomato sauce | |
| Tomato paste | |
| Kidney beans | |
| Black beans | |
| Brown sugar | |
| Chipotle chili powder | |
| Smoked paprika | |
| Cumin | |
| Oregano | |
| Salt | |
| Ground pepper | |
| Chicken stock (optional) | |
| Optional toppings-shredded cheese, sour cream, tortilla chips, cilantro and green onions |
Directions
Add olive oil to a hot pot and then add ground venison and brown at medium heat. Once brown, add in the chopped onion and bell pepper and cook for five minutes. Then add the canned tomatoes, tomatoe sauce and tomato paste and stir to incorporate for 2 minutes. Next, add the *UNDRAINED canned kidney and black beans (we need that added moisture). Now, add brown sugar, chipotle chili powder, paprika, oregano, cumin and salt and pepper. Stir and reduce heat to low and simmer for 30 minutes. Check the chili after 30 minutes of simmering and add 1/2 cup chicken stock if the chili is too thick, otherwise continue to simmer for 30 more minutes and then serve with optional toppings.