Name: Smoky BBQ Venison Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds (907 g) venison, ground (900 grams); 1 tablespoon olive oil (15 ml); 1 large onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 tablespoons (30 ml) chili powder (30 grams); 1 tablespoon (15 ml) smoked paprika (15 grams); 1 teaspoon (5 ml) ground cumin (5 grams); 1 teaspoon (5 ml) dried oregano (5 grams); 1 teaspoon (5 ml) salt (5 grams); 1/2 teaspoon (3 ml) black pepper (2.5 grams); 1/4 teaspoon (1 ml) cayenne pepper (1 gram); 1 can (15 ounces (425 g)) diced tomatoes (425 grams); 1 can (15 ounces (425 g)) tomato sauce (425 grams); 1 can (15 ounces (425 g)) kidney beans, drained and rinsed (425 grams); 1 can (15 ounces (425 g)) black beans, drained and rinsed (425 grams); 1 cup beef broth (240 ml); 2 tablespoons maple syrup (30 ml); 1 tablespoon Worcestershire sauce (15 ml); 1 tablespoon apple cider vinegar (15 ml)

Description

Discover how to make a delicious Smoky BBQ Venison Chili that is perfect for cozy nights in. This recipe will satisfy your cravings for a hearty and flavorful meal.

Ingredients

2 pounds (907 g) venison, ground (900 grams)
1 tablespoon olive oil (15 ml)
1 large onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 tablespoons (30 ml) chili powder (30 grams)
1 tablespoon (15 ml) smoked paprika (15 grams)
1 teaspoon (5 ml) ground cumin (5 grams)
1 teaspoon (5 ml) dried oregano (5 grams)
1 teaspoon (5 ml) salt (5 grams)
1/2 teaspoon (3 ml) black pepper (2.5 grams)
1/4 teaspoon (1 ml) cayenne pepper (1 gram)
1 can (15 ounces (425 g)) diced tomatoes (425 grams)
1 can (15 ounces (425 g)) tomato sauce (425 grams)
1 can (15 ounces (425 g)) kidney beans, drained and rinsed (425 grams)
1 can (15 ounces (425 g)) black beans, drained and rinsed (425 grams)
1 cup beef broth (240 ml)
2 tablespoons maple syrup (30 ml)
1 tablespoon Worcestershire sauce (15 ml)
1 tablespoon apple cider vinegar (15 ml)

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Instructions

Heat olive oil in a large pot over medium heat.
Add diced onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and cook for an additional 1 minute.
Add ground venison to the pot and cook until browned, breaking it apart with a spoon.
Mix in diced red and green bell peppers, cooking for 3-4 minutes until softened.
Stir in chili powder, smoked paprika, ground cumin, dried oregano, salt, black pepper, and cayenne pepper.
Add diced tomatoes and tomato sauce, stirring to combine.
Pour in drained kidney beans and black beans, mixing well.
Add beef broth, maple syrup, Worcestershire sauce, and apple cider vinegar.
Bring the mixture to a boil, then reduce heat to low.
Simmer the chili uncovered for 30-45 minutes, stirring occasionally.
Adjust seasoning to taste before serving.

Notes

For a more robust flavor, opt for venison with slightly higher fat content.
Enhance the smoky profile by using fire-roasted diced tomatoes instead of regular ones.
Adjust the spice level to your preference by varying the amount of cayenne pepper added.