TO's Black Chili



I really had a taste for chili and wanted to make something a little different. My husband really enjoyed this and I am adding the recipe because otherwise we will never have it the same way again! I was very pleased with the result.


★★★★★ 1 vote

35 Min
1 Hr
Stove Top


Add to Grocery List

  • 2 lb
    venison backstrap--cubed small
  • 3-4 small
    multicolored sweet peppers
  • 1 large
    green pepper-chopped
  • 1
    jalapeno pepper-chopped
  • 1 large
  • 3 clove
  • 1/4 c
  • 1/2 tsp
  • 1/2 tsp
  • 1 tsp
    marjoram, dried and crushed
  • 1 tsp
    black pepper
  • 1/4 c
    chili powder
  • 2 c
  • 1 Tbsp
    beef bouillon powder
  • 1/4 c
    chili garlic sauce
  • 1 can(s)
    black beans 30 oz
  • 1 can(s)
    diced tomatoes
  • 3 small
    yukon gold potatoes--cubed and cooked
  • ·
    cilantro and sour cream for garnish

How to Make TO's Black Chili


  1. Heat oil in a heavy bottomed Dutch oven over medium heat. Cube and add meat as you go.
  2. Add peppers, onions and garlic and saute until the meat looks done and the vegetables are starting to soften.
  3. Add spices and stir until aromatic.
  4. Pour in water, chili sauce and beef bouillon.
  5. Bring to a boil and add beans, potatoes and tomatoes. (I actually used some from the previous night's dinner)
  6. Cover and turn to a simmer. This is pretty thick so make sure your heat is low enough and that you stir often during the simmer time.
  7. Enjoy with the garnish and some tortilla chips!

Printable Recipe Card

About TO's Black Chili

Course/Dish: Other Main Dishes
Main Ingredient: Wild Game
Regional Style: American
Dietary Needs: Gluten-Free, Dairy Free, Wheat Free
Other Tags: For Kids, Healthy

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