Venison Chili

This venison chili recipe can be prepared in advance and stored in the refrigerator for up to 3 days.

Venison Chili

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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