Description
A delicious and satisfying dish packed with rich flavors and high in protein, perfect for cozy dinners or gatherings.
Ingredients
- 1 lb Ground Venison (or any ground meat)
- 2 tablespoons Olive Oil (or deer tallow)
- 1 Small Onion, diced
- 4 Cloves Garlic, minced
- 1 1/2 Cups Beef Stock or Venison Broth
- 2 tablespoons Tomato Paste
- 10 oz Tomatoes and Diced Chilis
- 2 (15 oz) Cans Light Red Kidney Beans, drained and rinsed
- 16 oz Tomato Sauce
- 1 tablespoon Chili Powder
- 2 teaspoons Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Dried Basil
- 1/2 teaspoon Dried Rosemary
- 1/4 teaspoon Mustard Powder
- 1/4 teaspoon Paprika
- 1/4 teaspoon Dried Thyme
- 1/8 teaspoon Celery Seed
- 1/4 teaspoon Dried Parsley
- 1/8 teaspoon Cumin
- 1/8 teaspoon Cayenne
- 1 tablespoon Brown Sugar
- 1 tablespoon Unsweetened Cocoa Powder
Instructions
- Brown the meat. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground venison, breaking it apart as it cooks. Once browned, stir in the onion and garlic; cook until the onion is soft and the garlic is fragrant.
- Season. Sprinkle in the spices, then stir in the diced tomatoes and green chilis until everything is well coated.
- Build the chili. Reduce heat to low, add the drained beans, tomato sauce, paste, and broth. Stir well, scraping up any browned bits from the bottom of the pot.
- Simmer. Cover and cook for 30 minutes. Uncover and let it gently simmer another 30 minutes, until thickened and flavorful.
- Serve. Ladle into bowls and top with shredded cheese, green onions, sour cream, or your favorite chili toppings.
Notes
For deeper flavors, let the chili rest for an hour after cooking, or refrigerate overnight and reheat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American