Ingredients
Scale
- Base Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 4 cloves garlic, minced
- 1.5 lbs ground venison
- 1 (28 oz) can crushed tomatoes (fire-roasted if possible)
- 1 (6 oz) can tomato paste
- 4 cups beef broth (unsweetened)
- Flavor Boosters:
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (or more, to taste)
- 1 tbsp unsweetened cocoa powder
- 1 bay leaf
- 1 tbsp apple cider vinegar
- Salt and black pepper to taste
- Garnish & Toppings:
- Fresh cilantro, chopped
- Diced avocado
- Finely chopped red onion
- Lime wedges (optional)
Instructions
- Sauté the Aromatics:: Grab your big Dutch oven or a heavy-bottomed pot and warm up some olive oil over medium heat. Toss in your chopped onion and bell peppers. Stir them around until they’re soft and translucent, about 5-7 minutes. I love this part; the smell of sautéing veggies always makes me feel like a real chef, even when my kitchen counter is a disaster zone. Don’t rush this step; those softened veggies are key to the flavor of your Hearty Venison Chili.
- Brown the Venison:: Now, push those soft veggies to one side of the pot and add your ground venison. Break it up with a spoon and let it brown nicely, about 8-10 minutes. You want to see some good color here, not just grey meat! Drain off any excess fat if there is any, though venison is usually pretty lean. This browning step is crucial for developing deep flavor for your Hearty Venison Chili, and honestly, I once just simmered it without browning much, and it was a bit… bland. Learn from my oops!
- Spice it Up:: Once the venison is browned, stir in your minced garlic and tomato paste. Let them cook for about a minute, until fragrant. Then, sprinkle in your chili powder, cumin, smoked paprika, dried oregano, and that tiny pinch of cayenne. Stir everything together and let those spices toast for another minute. Oh, the smells! This is where the magic really starts to happen, infusing every bit of your Hearty Venison Chili with warmth and spice. It makes the whole house smell like pure comfort!
- Simmer Time for Hearty Venison Chili:: Pour in the crushed tomatoes and beef broth. Add the unsweetened cocoa powder and bay leaf. Give it a good stir, making sure everything is combined. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it bubble away for at least 30-45 minutes. The longer it simmers, the more the flavors meld and deepen, creating that truly rich Hearty Venison Chili. Sometimes I even let it go for an hour and a half, just because I forget about it, but it always turns out better!
- Adjust and Finish:: After simmering, remove the bay leaf. Stir in the apple cider vinegar. Give your Hearty Venison Chili a taste and adjust the seasonings. You might need a little more salt or another dash of chili powder. This is your chili, so make it sing! I usually add a bit more salt than I think I need, then taste again. It’s easy to add, harder to take away, right? My kitchen always looks like a battlefield by this point, but it’s worth it.
- Serve It Up:: Ladle your delicious, Hearty Venison Chili into bowls. Garnish with your favorite compliant toppings like fresh cilantro, diced avocado, or a sprinkle of finely chopped red onion. The aroma alone is enough to make your stomach rumble! This chili should be thick, rich, and deeply flavorful, with a warmth that lingers. It’s perfect for a cozy night in, and honestly, it’s even better the next day.
- Prep Time: 20 Minutes
- Cook Time: 60 Minutes
- Category: Hearty Mains