This venison chili recipe can be prepared in advance and stored in the refrigerator for up to 3 days.
1½ lbs. ground venison
one 15 oz. can pinto beans, drained
1 tbsp chili powder
1 tbsp dried oregano
½ tsp ground cinnamon
4 cloves garlic, minced
one 28 oz. can crushed tomatoes
1 cup beef broth
4 tbsp vegetable oil
1 medium onion, finely chopped
1 tsp salt
1 tsp ground black pepper
- In a large pot over medium heat, heat 2 tablespoons of vegetable oil. Add the ground venison and cook until the meat is no longer pink, about 5 minutes. After the venison has been browned, transfer the meat to a bowl and set aside.
- Return the pot to the heat. Heat the remaining 2 tablespoons of vegetable oil, then add the onion and sauté until the onion is soft, about 8-10 minutes. Add the garlic, and sauté, stirring continuously, for 1 minute. Then add the chili powder, oregano, and cinnamon, and cook, stirring continuously, for 1 more minute.
- Add the cooked ground venison to the pot along with the pinto beans, crushed tomatoes, beef broth, salt, and pepper. Turn the heat to high and bring the chili a boil. When it has reached a boil, reduce the heat to low, cover, and simmer for 45 minutes. Check on the venison chili every 10 minutes and give it a good stir to prevent the bottom from burning. Add a small amount of beef broth or water if the chili is too dry.
- Serve immediately, or allow to cool before storing in the refrigerator.
Yield: Serves 6
This recipe was adapted from The Tailgating Cookbook: Recipes for the Big Game.