Description
A robust and spicy venison chili slow-cooked to perfection, packed with flavor and warmth.
Ingredients
Scale
- 500 g venison stew meat
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 jalapeño peppers, seeded and chopped
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper (adjust to taste)
- 2 tbsp tomato paste
- 400 g diced tomatoes
- 400 ml beef broth
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 tbsp brown sugar
- 2 leaves bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the venison stew meat and sear until browned on all sides, about 5-6 minutes. Transfer the meat to a slow cooker.
- In the same skillet, reduce the heat slightly and add the diced onion, green bell pepper, and jalapeños. Cook until softened, about 5 minutes.
- Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, coriander, and cayenne pepper. Cook for 1 minute until fragrant.
- Add the tomato paste, stirring for an additional 2 minutes.
- Transfer the vegetable mixture to the slow cooker. Add the diced tomatoes, beef broth, brown sugar, bay leaves, salt, and black pepper. Stir gently.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- About 30 minutes before serving, stir in the kidney beans and black beans. Cover and continue cooking.
- Before serving, remove bay leaves and adjust the seasoning to taste.
Notes
This chili tastes better the next day and can be frozen for up to 3 months. Adjust spice levels to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg