Ingredients: |
Ingredients: 2 tablespoons olive oil
2 onions chopped
1 green bell pepper stemmed, seeded, and chopped
1/4 cup chili powder
2 tablespoons cumin
1 teaspoon ground coriander
1 tablespoon dried oregano
2 teaspoons dried thyme
2 teaspoons chipotle chili powder or 1/4 teaspoon of cayenne
Salt and freshly ground black pepper
8 cloves garlic minced
2 pounds ground venison
2 (15.5 ounce) cans kidney beans drained and rinsed
2 (10 ounce) cans fire-roasted diced tomatoes with green chiles, undrained
1 (28 ounce) can tomato puree
Shredded cheese, sour cream, and scallions for serving, optional
|
Directions: |
Directions:Heat oil in a large stock pot or Dutch oven over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, coriander, oregano, thyme, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes. Stir in garlic until fragrant, about 30 seconds. Add venison and cook, breaking up the clumps with a spoon, until the venison is no longer pink, about 5 minutes. Stir in kidney beans, tomatoes, and tomato puree. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer for 30 minutes longer. Season to taste with salt and pepper. Serve with preferred toppings including cheese, sour cream, and scallions.
*You can substitute tomato puree with 1 6 oz. can tomato paste and 1 cup of water. |
This recipe for Venison Chili Recipe is from