Description
Hearty Deer Chili brings rustic, slow-cooked comfort to your table. Discover Mama Tessa’s secret to a flavorful venison chili, perfect for chilly evenings.
Ingredients
Scale
- Chili Base & Venison:
- 2 lbs ground venison
- 4 slices bacon, diced
- 2 (28 oz) cans crushed tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups beef broth
- Aromatics & Vegetables:
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- Spices & Flavor Builders:
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp unsweetened cocoa powder
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Finishing Touches & Toppings:
- Sour cream
- Shredded cheddar cheese
- Fresh cilantro, chopped
- Crispy bacon bits (from earlier)
Instructions
- Searing the Venison and Bacon:: First things first, get a big, heavy-bottomed pot or Dutch oven nice and hot over medium-high heat. Toss in your diced bacon and cook it until it’s wonderfully crispy. Scoop out the bacon bits and set them aside for later – don’t you dare toss that glorious bacon fat! Now, add your ground venison to the hot fat. Break it up with a spoon and let it sear until it’s beautifully browned all over. This step, honestly, is where so much flavor starts. You want those little browned bits sticking to the bottom; they’re pure gold.
- Building the Aromatic Base:: Once the venison is browned, drain off any excess fat if there’s a ton, but leave a bit for flavor. Toss in your chopped onion and let it soften, stirring occasionally, until it’s translucent and smelling sweet, about 5-7 minutes. Then, add your minced garlic. Oh, the smell! Cook for just another minute until fragrant – don’t let it burn, that’s a mistake I’ve made, and burnt garlic is just sad. This is where the kitchen starts to smell amazing, truly.
- Infusing with Spices:: Now for the flavor explosion! Sprinkle in your chili powder, cumin, smoked paprika, and that secret cocoa powder. Stir it all around for about a minute, letting those spices toast in the residual heat and oils. You’ll literally smell them come alive, transforming from dry powders to something incredibly fragrant and warm. This step is crucial for deepening the flavor of your Hearty Deer Chili, so don’t rush it! It’s like a little spice party happening in your pot.
- Adding the Liquids and Beans:: Pour in the crushed tomatoes and beef broth. Give everything a good stir, scraping up any delicious browned bits from the bottom of the pot – that’s called deglazing, and it’s where all the good stuff lives! Add your rinsed kidney and black beans, along with a good pinch of salt and pepper. Bring the whole mixture to a gentle simmer. I always forget to salt here, then wonder why it tastes a bit flat later. Learn from my oops!
- Slow Simmer for Deep Flavor:: Once it’s simmering, reduce the heat to low, cover the pot, and let your Hearty Deer Chili do its thing. We’re talking at least 2 hours, but honestly, 3 or 4 is even better. The longer it simmers, the more those flavors meld and deepen, and the venison becomes incredibly tender. Stir it occasionally to make sure nothing sticks to the bottom. I’ve had it scorch once when I got too distracted with a book, and that was a sad, smoky day.
- Taste, Adjust, and Serve:: After its long, slow cook, take a moment to taste your chili. This is the fun part! Does it need more salt? A little more heat? A splash of hot sauce? Adjust the seasonings until it’s absolutely perfect for your palate. Ladle this glorious Hearty Deer Chili into bowls and garnish with those crispy bacon bits you saved. A dollop of sour cream and some fresh cilantro, oh my! The aroma, the rich color, the tender venison – it just screams ‘eat me!’