There’s something exceptionally heartwarming about a bowl of chili on a cool evening, especially when it’s crafted with the love and creativity that goes into our Venison and Black Bean Chili. This recipe is a celebration of family gatherings and cozy dinners, melding rich, earthy flavors with a hint of the wild. Whether it’s a seasonal treat or a special family dinner, this dish is destined to become a cherished favorite in your kitchen.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 pound ground venison
- 1 can (28 ounces) crushed tomatoes
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 bell pepper, chopped
- 1 jalapeño, finely chopped (optional)
- 1 teaspoon dried oregano
- 1 teaspoon cocoa powder (optional, for depth of flavor)
- 1 tablespoon lime juice
- Chopped fresh cilantro, for garnish
- Shredded cheese, for garnish
- Sour cream, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until they become translucent and fragrant.
- Add the ground venison to the pot, cooking and breaking it apart until it browns evenly.
- Stir in the crushed tomatoes, black beans, and beef broth. Mix well.
- Season the mixture with chili powder, ground cumin, smoked paprika, salt, and pepper. Stir in the bell pepper, jalapeño, dried oregano, and cocoa powder if using.
- Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 1 to 1.5 hours, stirring occasionally to prevent sticking.
- Just before serving, stir in the lime juice for a bright, fresh finish.
- Spoon the chili into bowls and garnish with chopped fresh cilantro, shredded cheese, and a dollop of sour cream.
Helpful Tips
To make this recipe more beginner-friendly, you can substitute ground beef for venison if you’re unable to find it. Feel free to add more vegetables like corn or diced carrots for extra texture and nutrition. For a spicier kick, increase the amount of jalapeño or add a dash of cayenne pepper.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well; simply allow it to cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.
Pairings
This chili pairs wonderfully with warm, crusty bread or a fresh side salad. A glass of robust red wine or a cold beer makes an excellent accompaniment for a perfect dining experience.
I can’t wait for you to try this Venison and Black Bean Chili! It’s a recipe that brings people together, and I hope it becomes a staple in your household as it has in mine. Don’t forget to share your delicious creations with us by using #ZynahzRecipes or tagging us on Instagram. Visit our website at www.zynahz.com to leave your feedback. Subscribe to our newsletter for the latest updates and follow us on social media for more family-friendly recipes and culinary inspiration. Happy cooking!
