Venison and Corn Chili Recipe

Crisp, fall evenings call for something warm and inviting, and our Venison and Corn Chili is just the hearty dish to bring family and friends together. This unique twist on a classic chili highlights the rich flavor of venison, while the sweet kernels of corn add bursts of color and delightfully sweet notes. Perfect for a cozy family dinner or a comforting meal after a day of autumn adventures, this chili is both a celebration of seasonal ingredients and an invitation to share joy around the table. The combination of spices will fill your kitchen with an inviting aroma, promising a meal that’s both comforting and full of character.

Ingredients:

• 2 lbs ground venison
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the garlic and cook for an additional 1-2 minutes until fragrant.
3. Increase the heat to medium-high and add the ground venison. Cook until browned, breaking it apart with a spatula as it cooks.
4. Stir in the chili powder, cumin, smoked paprika, salt, and black pepper, ensuring the meat is evenly coated with the spices.
5. Add the diced tomatoes, kidney beans, black beans, corn, beef broth, and tomato paste. Stir well to combine.
6. Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for about 1 hour, stirring occasionally.
7. Once the chili has thickened to your liking, taste and adjust seasoning if necessary.
8. Serve hot with a side of fresh bread, a sprinkle of shredded cheese, and a colorful napkin for a festive touch.

Helpful Tips:

• Make it Spicier: Add a chopped jalapeño or a pinch of cayenne pepper for more heat.
• Slow Cooker Option: After browning the venison, combine all ingredients in a slow cooker and cook on low for 6-8 hours.
• Vegetarian Variation: Replace venison with extra beans or meatless crumbles.

Storage Instructions:

Store leftover chili in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Ingredient Substitutes:

If venison is unavailable, lean ground beef or turkey can be excellent alternatives. For a dairy-free option, simply omit the shredded cheese or use a plant-based cheese substitute.

Pairings:

This Venison and Corn Chili pairs beautifully with a fresh loaf of crusty bread, cornbread, or a side of tortilla chips. For beverages, consider serving with a hearty red wine or a refreshing, chilled beer.

We hope this Venison and Corn Chili warms your heart and your home! Don’t forget to share your delicious creations using #ZynahzRecipes or tag us on Instagram. We love to see how our recipes bring joy to your table. For more delightful recipes and family-friendly cooking tips, please leave your feedback on our website, subscribe to our newsletter for the latest updates, and follow Zynahz on social media. Happy cooking!