Description
Discover a delicious Venison Chili Recipe that will satisfy your taste buds and warm you up on chilly nights. Follow our step-by-step guide for a flavorful dish!
Ingredients
- 2 Tbsp avocado oil (30 ml)
- 1 large yellow onion, diced
- 5 lbs ground beef (680 g)
- 2 bell peppers, color of choice
- 1 jalapeno pepper, seeded and chopped
- 5 cloves garlic, minced
- 2 to 3 Tbsp (38 ml) chili powder, to taste
- 1 (15-oz) can diced tomatoes (425 g)
- 1 (15-oz) can black beans (425 g)
- 1 to 3 cups beef broth (240 to 720 ml)
- 2 Tbsp (30 ml) pure maple syrup or brown sugar, optional
- 1 tsp (5 ml) sea salt, to taste
Instructions
- Warm the avocado oil in a large, sturdy pot like a Dutch oven on medium-high heat on your stovetop.
- Toss in the yellow onion and cook, stirring now and then, until it becomes tender, which should take around 5 minutes.
- Introduce the ground beef to the pot and cook it for a few minutes, breaking it into smaller bits with a spatula or spoon.
- Mix in the rest of the ingredients (bell peppers, jalapeno, garlic, chili powder, diced tomatoes, black beans, beef broth, maple syrup, and salt) until everything is well-blended. Put a lid on the pot and bring it to a rolling boil.
- When it starts to boil, lower the heat to medium-low or low and let it simmer for at least 20 minutes (or up to an hour if you have extra time). The longer it cooks, the richer the taste will be. Stir every so often.
- Sample the chili to check the taste and adjust the salt, chili powder, or maple syrup as needed to suit your preference.
- Dish out the chili into large bowls and garnish with your choice of toppings like sour cream, grated cheese, chopped red onions, green onions, cilantro, or tortilla chips.
Notes
- Consider using spicier bell peppers or adding extra jalapenos for a bolder flavor.
- Enhance richness by substituting store-bought beef broth with homemade broth.
- For a unique twist, experiment with kidney beans or pinto beans instead of traditional options.
