Description
Smoky Venison Chili – Discover this hearty, robust venison chili recipe, perfect for chilly evenings. Rich flavors, easy steps, and comfort await!
Ingredients
Scale
- Main Players:
- 2 lbs venison stew meat, cut into 1-inch cubes
- 4 slices bacon, chopped
- 28 oz can crushed tomatoes
- 15 oz can kidney beans, rinsed and drained
- 15 oz can black beans, rinsed and drained
- Aromatics & Spices:
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp unsweetened cocoa powder
- Liquid Gold & Texture:
- 4 cups beef broth, low sodium
- 1 tbsp apple cider vinegar
- Toppings & Freshness:
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeños (for garnish, optional)
- Sour cream or Greek yogurt (for serving)
- Shredded cheddar or Monterey Jack cheese (for serving)
Instructions
- Brown the Venison & Bacon:: First things first, get that Dutch oven nice and hot over medium-high heat. Toss in your chopped bacon and render it until crispy. Pull the bacon out with a slotted spoon and set it aside; we’ll use it for garnish later. Now, in that glorious bacon fat, brown your venison stew meat in batches. Don’t overcrowd the pot, or it’ll steam instead of brown, and we want that deep, caramelized crust for maximum flavor in our smoky venison chili! This is where you build the foundation, so take your time. I always forget to season the venison before browning, but a good pinch of salt and pepper here makes a world of difference.
- Sauté the Aromatics:: Once all the venison is browned and set aside, reduce the heat to medium. If there’s too much fat, drain a little, but leave some for flavor. Add your chopped yellow onion and sauté until it’s softened and translucent, about 5-7 minutes. Then, toss in your minced garlic and cook for another minute until it’s fragrant. Don’t let it burn, or it’ll taste bitter, and honestly, I’ve done that more times than I care to admit! It smells so good at this stage, like the promise of comfort.
- Build the Spice Base:: Now for the good stuff! Add the chili powder, smoked paprika, cumin, and unsweetened cocoa powder to the pot. Stir constantly for about 1-2 minutes, letting those spices toast in the residual fat. This step is crucial; it really wakes up their flavors and makes them bloom. You’ll smell it, that deep, earthy aroma filling your kitchen – that’s when you know you’re doing it right! It gets a little clumpy, but that’s okay, it means those flavors are concentrating.
- Simmer Your Smoky Venison Chili:: Pour in the beef broth and crushed tomatoes, scraping up any browned bits from the bottom of the pot—that’s all flavor, baby! Add the browned venison back into the pot. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 2 hours, or even 3. The longer it simmers, the more tender the venison becomes and the more the flavors meld. I always give it a stir every 30 minutes or so, just to make sure nothing’s sticking. This is where the magic happens for real.
- Add Beans & Finish:: After the venison is fork-tender, stir in your rinsed kidney and black beans. Continue to simmer, uncovered this time, for another 30 minutes. This allows the chili to thicken up and the beans to absorb all those delicious flavors. If it gets too thick for your liking, add a splash more beef broth. Taste and adjust seasonings – this is your moment to shine! A little more salt, maybe a dash of hot sauce if you’re feeling feisty.
- A Final Brightening Touch:: Right before serving, stir in the apple cider vinegar. It might seem like a small step, but it truly brightens the whole dish and cuts through the richness beautifully. Ladle your glorious smoky venison chili into bowls, and get ready for a truly satisfying meal. It should look rich, thick, and inviting, smelling absolutely divine!