Game-Day Venison Chili
Source of Recipe
From "A Southern Gentleman's Kitchen" by Matt Moore
"Surrounded by plenty of cold beer, college football, and friends - I can honestly say that I'm in paradise when I'm eating a bowl of warm venison chili. If you don't have a freezer full of venison, don't fret! You can simply substitute lean ground beef, turkey, or even bison, which can be found at major supermarkets. I like to make up a big pot of this chili to share; refrigerate any leftovers in an airtight container, and heat them up for a tasty lunch on a busy workday. This recipe is delicious served with Fat Bottom American Ale, brewed in Nashville."
List of Ingredients
• 2 Tbsp extra-virgin olive oil
• 1 large Vidalia or sweet onion, finely diced (about 2 cups)
• 1 green bell pepper, finely diced (about 1½ cups)
• 4 cloves garlic, minced
• 2 jalapeño peppers, seeded and finely diced
• 2 pounds ground venison
• 3 Tbsp chili powder
• 2 Tbsp plus 1½ tsp ground cumin
• 1 Tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 cup amber beer
• One 28-ounce can tomato sauce
• One 14-ounce can dark red kidney beans, drained and rinsed
• One 14-ounce can petite diced tomatoes
• One 14-ounce can black beans, drained and rinsed
• Toppings: shredded sharp Cheddar cheese, sour cream, finely chopped green onions
Heat a Dutch oven over medium heat 1 minute or until hot; add oil. Add onion and bell pepper; sauté 8 minutes. Add garlic and jalapeño; sauté 2 minutes or just until fragrant.
Add venison and next four ingredients, and cook, stirring often, 6 minutes or until meat crumbles and is no longer pink. Add beer, and cook, stirring with a wooden spoon to loosen any browned bits from bottom of Dutch oven, 2 minutes.
Stir in tomato sauce and next three ingredients; reduce heat to medium-low, and simmer, partially covered and stirring occasionally, 30 minutes. Remove from heat, and serve with desired toppings.
Serves 8 to 10