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Game-Day Venison Chili

Source of Recipe

From "A Southern Gentleman's Kitchen" by Matt Moore


Recipe Introduction

"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 sub 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

â—¦  2 tablespoons extra virgin olive oil
â—¦  1 large Vidalia or sweet onion, finely diced (about 2 cups)
â—¦  1 green bell pepper, finely diced (about 1 ½ cups)
â—¦  4 cloves garlic, minced
â—¦  2 jalapeño peppers, seeded and finely diced
â—¦  2 pounds ground venison
â—¦  3 tablespoons chili powder
â—¦  2 tablespoons plus 1 ½ teaspoons ground cumin
â—¦  1 tablespoon kosher salt
â—¦  1 teaspoon freshly ground black pepper
â—¦  1 cup amber beer
â—¦  1 (28-ounce) can tomato sauce
â—¦  1 (28-ounce) can petite diced tomatoes
â—¦  1 (14-ounce) can dark red kidney beans, drained and rinsed
â—¦  1 (14-ounce) can black beans, drained and rinsed
â—¦  Toppings: shredded sharp Cheddar cheese, sour cream, finely chopped green onions


Recipe

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