As the air turns crisp and the leaves begin to change, there’s nothing quite like gathering around the dinner table with a warm, hearty bowl of chili. Our Venison and Red Kidney Bean Chili is not just a meal—it’s an experience. This recipe, inspired by cozy family gatherings and adventurous culinary creativity, is a celebration of rich, layered flavors and comforting aromas. Perfectly suited for a chilly autumn evening or a lively game night, this hearty chili will have everyone asking for seconds.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 6
- Skill Level: Intermediate
Ingredients
- 1 tablespoon olive oil
- 1 pound ground venison
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) red kidney beans, rinsed and drained
- 1 cup beef broth
- Salt and pepper to taste
- Sour cream, shredded cheese, chopped cilantro, and sliced jalapeños for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground venison and cook, breaking it apart with a wooden spoon, until browned.
- Add the chopped onion and cook until softened. Stir in the minced garlic and cook for another minute, until fragrant.
- Add the chopped red and green bell peppers, cooking until they begin to soften.
- Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for about 2 minutes, allowing the spices to bloom.
- Pour in the diced tomatoes, tomato sauce, red kidney beans, and beef broth. Stir well to combine.
- Bring the mixture to a boil. Reduce the heat to low and let it simmer, uncovered, for 45 minutes to 1 hour, or until the chili thickens to your desired consistency.
- Season with salt and pepper to taste. Ladle the chili into bowls and garnish with sour cream, shredded cheese, chopped cilantro, and sliced jalapeños, if desired.
Helpful Tips
- For a milder chili, reduce or omit the cayenne pepper and serve with extra garnishes.
- Make this chili ahead of time and let the flavors meld together in the fridge overnight—it’s even better the next day!
- Substitute ground beef or turkey if venison is not available.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well for up to 3 months. Simply reheat gently on the stovetop or in the microwave before serving.
Pairings
This hearty chili pairs wonderfully with a crusty loaf of bread, perfect for soaking up all the delicious flavors. You might also serve it alongside a fresh green salad or with a helping of cornbread. For a delightful beverage pairing, try it with a crisp, cold beer or a glass of robust red wine.
We hope this Venison and Red Kidney Bean Chili brings warmth and joy to your family gatherings. We’d love to see your culinary creations—share them using #ZynahzRecipes or tag @Zynahz on Instagram. Don’t forget to leave your feedback on our website at Zynahz.com.
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