Ground Venison Chili

Back to recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 - 4 pounds ground venison (adjust to how meaty you want your chili to be)
  • 3 bunches green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 large jalapeño, inner flesh and seeds removed and diced
  • 1 tablespoon ground black pepper
  • 1 tablespoon ancho pepper
  • 1 tablespoon chipolte pepper
  • 2 tablespoons cumin
  • 2 teaspoons salt
  • 1 tablespoon cinnamon
  • 1 tablespoon sauce from chipotle peppers in adobo sauce
  • 1/4 cup brown sugar
  • 24 ounces low-sodium chicken broth
  • 1 15-ounce can tomato sauce
  • 2 14.5-ounce cans petite diced tomatoes
  • 6 plum tomatoes, diced
  • 2 ears of corn, kernels cut off the cob
  • 2 14-ounce cans pinto beans drained
  • Juice of one lime
  • Serve over rice, quinoa or pasta
  • Optional: sour cream and shredded cheddar cheese

Directions

  1. Heat the oil and butter in a large pot on medium to medium-low setting.
  2. Add the venison and cook until browned, stirring to break up the pieces.
  3. Add the green onions, garlic and jalapeno and cook until tender, approximately five minutes.
  4. Stir in the black pepper, ancho pepper, chipolte pepper, cumin, salt, pepper, cinnamon, adobo sauce and brown sugar. Stir well and cook for about 10 minutes.
  5. Add the broth, tomato sauce, diced tomatoes, plum tomatoes and corn. Simmer on medium-low for 60 minutes, stirring often.
  6. Add the Pinto beans and lime juice and continue to simmer for an additional 30 minutes.
  7. Check seasoning, add more salt and pepper if needed.
  8. Serve over rice, quinoa or pasta.
  9. Add sour cream or shredded cheddar cheese if desired and serve.

https://www.cutco.com/learn/ground-venison-chili