Venison and Beer Chili Recipe

There’s something incredibly comforting about a warm, hearty bowl of chili on a crisp autumn day. Our 7. Venison and Beer Chili is perfect for family gatherings, adding a touch of rustic charm and rich flavor to your meal. This recipe harmoniously blends tender venison with the deep, robust tones of non-alcoholic beer, nestled in a rich broth that captivates the senses. It’s an experience that brings everyone closer, gathered around the table for laughter and stories, with the subtle aroma of a burning autumn candle in the air.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 6
• Skill Level: Intermediate

• 2 pounds venison, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 red bell peppers, chopped
• 2 cans (15 ounces each) diced tomatoes
• 2 cans (15 ounces each) kidney beans, drained and rinsed
• 1 can (12 ounces) non-alcoholic beer
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped fresh cilantro (optional, for garnish)
• Sour cream (optional, for serving)

1. In a large pot, heat olive oil over medium-high heat. Add venison cubes and brown on all sides, about 5-6 minutes.
2. Remove venison from the pot and set aside. In the same pot, add chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
3. Add chopped red bell peppers and cook for another 5 minutes, stirring occasionally.
4. Return the browned venison to the pot. Stir in diced tomatoes, kidney beans, and non-alcoholic beer.
5. Sprinkle in chili powder, ground cumin, smoked paprika, salt, and pepper. Stir well to combine all ingredients.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking.
7. Serve hot, garnished with chopped fresh cilantro and a dollop of sour cream, if desired.

If you’re new to cooking venison, keep an eye on its tenderness while simmering to ensure it’s soft but not overcooked. You can also substitute ground venison if cubed venison isn’t available. For a milder version, reduce the amount of chili powder. This chili pairs beautifully with cornbread or a side of steamed rice.

Storage Instructions: Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months.

Ingredient Substitutions: If you can’t find non-alcoholic beer, use beef broth or a regular light beer if you prefer. Black beans can be used instead of kidney beans for a different texture.

Enjoy the hearty warmth of this 7. Venison and Beer Chili, perfect for cozy family dinners or special gatherings. As you savor every bite, don’t forget to share your creations with us using #ZynahzRecipes or tag us on Instagram. We would love to hear your feedback on our website https://www.zynahz.com/.

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