Description
Rustic Venison Chili recipe. A hearty, warming bowl perfect for winter. Learn my personal tips, tricks, and kitchen stories for the best venison chili.
Ingredients
- Hearty Base Ingredients:
- Ground Venison
- Canned Diced Tomatoes
- Canned Crushed Tomatoes
- Kidney Beans
- Black Beans
- Beef Broth
- Flavor Builders & Aromatics:
- Yellow Onion
- Green Bell Pepper
- Garlic Cloves
- Jalapeño
- Spices & Chili Power:
- Chili Powder
- Cumin
- Smoked Paprika
- Dried Oregano
- Unsweetened Cocoa Powder
- Cayenne Pepper
- Salt
- Black Pepper
- Finishing Touches & Toppings:
- Fresh Cilantro
- Shredded Cheddar
- Sour Cream
Instructions
- Prep Your Chili Foundation:: First things first, get all your veggies chopped. Dice that yellow onion, the green bell pepper, and the jalapeño. Mince your garlic cloves. This is where I always feel like a real chef, laying everything out. It’s a good idea to have it all ready before you even turn on the stove; saves a frantic scramble later, which I’ve definitely done too many times. You’ll thank yourself when you’re not chopping an onion with venison browning in the background, honestly.
- Brown the Venison:: Heat a large Dutch oven or a heavy-bottomed pot over medium-high heat. Add a splash of oil, then your ground venison. Break it up with a spoon and cook until it’s nicely browned all over. You want a good sear for flavor! Drain off any excess fat – venison is lean, but sometimes there’s still a bit. This step is crucial for developing that deep, savory base for our Rustic Venison Chili; don’t rush it, or your chili won’t have that rich depth.
- Build the Chili’s Flavor Base:: Once the venison is browned, toss in your chopped onion, bell pepper, and jalapeño. Sauté them for about 5-7 minutes until they start to soften and get fragrant. Oh, the smell at this stage is just fantastic! Then, add your minced garlic and cook for another minute until you can really smell it. This aromatic foundation is what gives this Rustic Venison Chili its soul, so don’t skimp on this part. I always take a deep breath here; it just smells like home.
- Spice It Up & Add Tomatoes:: Now for the magic! Stir in the chili powder, cumin, smoked paprika, dried oregano, unsweetened cocoa powder, cayenne pepper, salt, and black pepper. Let those spices toast for about a minute, stirring constantly, until they smell incredibly fragrant. Then, pour in your diced tomatoes, crushed tomatoes, and beef broth. Give it a good stir, making sure to scrape up any browned bits from the bottom of the pot—that’s pure flavor right there!
- Simmer and Let Flavors Mingle:: Bring the chili to a gentle simmer. Once it’s bubbling, reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours, stirring occasionally. This long, slow simmer is where all those incredible flavors meld and deepen, transforming into a truly Rustic Venison Chili. I often let mine go for even longer if I have the time, like 3 hours, just to get that really tender texture and rich taste. It’s totally worth the wait.
- Add Beans & Final Touches:: About 30 minutes before you’re ready to serve, stir in the rinsed kidney beans and black beans. Continue to simmer, uncovered, allowing the chili to thicken slightly. Taste and adjust the seasonings – you might need a little more salt, a pinch more cayenne, or a dash more chili powder. This is your chance to make it perfect for your palate! Serve this delicious Rustic Venison Chili hot with your favorite toppings. It should look rich, thick, and utterly inviting.