Venison and Bean Chili Recipe

Ingredients

• 2 tablespoons olive oil
• 1 pound venison stew meat, cut into bite-sized pieces
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 4 cups beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese, for garnish
• Chopped green onions, for garnish

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the venison pieces, and cook until browned on all sides.
2. Add the onion, garlic, green bell pepper, red bell pepper, and jalapeño to the pot. Cook until the vegetables are softened, about 5-7 minutes.
3. Stir in the diced tomatoes, tomato paste, black beans, kidney beans, pinto beans, and beef broth.
4. Add the chili powder, ground cumin, smoked paprika, salt, and pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally.
6. Once the chili is thickened and the venison is tender, taste and adjust seasoning if necessary.
7. Serve hot, garnished with shredded cheddar cheese and chopped green onions, accompanied by a side of cornbread.

Helpful Tips

• Beginner Friendly: If you’re new to cooking venison, make sure to trim any excess fat and tendons for the best texture.
• Spice Level: Adjust the amount of jalapeño and chili powder to control the heat level. For a milder version, use half of the jalapeño.
• Slow Cooker Option: Cook the venison and veggies as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours.

Storage Instructions

Store any leftover chili in an airtight container in the refrigerator for up to 3 days. To freeze, allow the chili to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.

Ingredient Substitutions

• If you don’t have venison, you can substitute with beef stew meat.
• Feel free to use any combination of beans you prefer or have on hand.

Pairings

This Venison and Bean Chili is wonderfully complemented by a fresh, crisp green salad and a warm, buttered cornbread. For beverages, consider offering a robust red wine or a cold ale to enhance the rich, hearty flavors of the chili.