Venison Chili Con Carne

Russ Myers

By
@Beegee1947

This is a hearty chili with incredible flavor


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Comments:

Serves:

6 / 8

Prep:

30 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

4 lb
venison stew meat cut into 1/2 inch cubes
16 oz
can of diced tomatoes
3 tsp
minced canned chipotle chili in adobe sauce
5 slice
bacon, finely chopped
1 tsp
kosher salt and pepper (to taste)
2 Tbsp
olive oil, extra virgin
1 large
onion, chopped
1 medium
jalapeno chili, seeded and chopped
1 can(s)
kidney beans
3 Tbsp
chili powder
1 1/2 tsp
ground cumin
1 1/2 tsp
oregano
4 clove
garlic, minced
4 c
beef broth
1 Tbsp
packed brown sugar
2 Tbsp
yellow corn mix

Directions Step-By-Step

1
In a food processor, place tomatoes and chipotle chili and puree until smooth (This should only take about 10 seconds). In a Dutch oven, cook the bacon over medium heat until crisp. Transfer bacon to paper towel, leaving the fat in the pan.
2
Pat venison dry and season with salt and pepper. Heat the fat until smoking hot. Brown half of the venison. (Do not crowd the pan or the meat will steam instead of brown). This should take about 6 to 8 minutes. Using a slotted spoon, transfer to bowl and repeat with remaining venison
3
Add the olive oil, onions, and jalapeƱo to Dutch oven and cook for about 5 minutes or until softened. Stir in kidney beans, chili powder, cumin, oregano, and garlic. Cook for about 30 seconds. Stir in broth, tomato mixture and brown sugar and bring to a boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer for about 30 minutes longer.
4
Ladle 1-cup chili liquid into medium-sized bowl and stir in yellow corn mix. Whisk mixture into chili and simmer until chili thickens. Check seasonings. Serve with a dollop of sour cream or cheese and jalapeno cornbread.

About this Recipe

Main Ingredient: Wild Game
Regional Style: American