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Black Beans and Venison Chili

Russ Myers


A mouth watering experience you must try.

The history of black beans is ancient. They were first domesticated over 7,000 years ago in the region of South America now known as Peru. Since the beans grew readily in warm weather and preserved well, they quickly became an integral part of the South American diet.
One of over 500 varieties of kidney beans, black beans are also known as turtle beans, caviar criollo, and frijoles negros.
Black beans are native to the Americas, and are included in many Southwestern style dishes.

★★★★★ 3 votes
20 Min
40 Min
Stove Top


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1 lb
venison, ground or small cubes
1 medium
onion, minced
3 clove
garlic, minced
3 Tbsp
olive oil
1 Tbsp
chili powder
2 tsp
2 tsp
unsweetened cocoa powder
1/2 tsp
cayenne pepper
1/2 tsp
1/2 tsp
6 oz
can tomato paste
2 c
beef broth
2 c
15-ounce cans black beans, drained
salt and pepper to taste

How to Make Black Beans and Venison Chili


  • 1In a heavy stew pot or Dutch oven, heat olive oil and sauté venison, onions and garlic on medium-high heat until meat is browned.
  • 2Add spices, and continue to brown to release and toast the spices.
    Add tomato paste and continue to brown 1-2 minutes. Add water and broth and bring to a boil.
  • 3Reduce heat to medium-low and simmer at least 20 minutes.
    Add black beans and simmer an additional 15 minutes.
  • 4Garnish with sour cream, avocado and cheddar cheese, if desired.
  • 5Tip;
    To slow cook in a crock pot, sauté ingredients as directed and then add meat mixture, water, broth and beans to the crock pot. Simmer on low1-3 hours.

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About Black Beans and Venison Chili

Course/Dish: Chili, Wild Game
Main Ingredient: Wild Game
Regional Style: American

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