No recipe collection is complete without a venison chili recipe! This recipe has a bit of a slow burn and a dark smokey flavor. Perfect for, say, a workplace chili cookoff 🙂
2 lbs of cubed venison, cut into 1/2″ cubes
2 cups of venison broth (beef broth can be substituted)
6 strips of bacon, diced
2 medium onions, diced
4 garlic cloves, diced
1 bell pepper, chopped
1/4 cup chili powder
1 tablespoon cumin
2 teaspoons paprika
2 teaspoons oregano
2 tablespoons tomato paste
15 roma tomatoes – halved, grilled, and smashed
12 ounces of Grain Belt Nordeast (or any beer other than light beer..DO NOT USE LIGHT BEER)
2 tablespoons unsweetened chocolate (baking chocolate)
2 – 15 ounce cans kidney beans, drained and rinsed
3 chipotle chiles in adobo sauce
1. Render the bacon over medium heat until crisp. Set aside and leave half the bacon drippings in the pan.
2. Add onion and garlic to pan and sautee until soft. Set onion & garlic aside.
3. Add remaining bacon drippings to the pan. Over medium high heat add venison and cook just until browned (2-3 minutes).
4. Add all remaining ingredients and simmer for 2 hours.