My Venison Chili
 

Venison Chili

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1 lb ground venison ( I add no other meat or fat to it)
1 large onion diced
1 large or 2 med bell pepper, any color, diced same size as onion
5 or 6 cloved garlic, chopped or sliced thin
1 tblsp dried oregano
1 14.5 oz can diced tomatoes and juice
1 8 oz can tomato sauce
2 tblsp tomato paste
3 tblsp good chili powder
1/8 teaspoon ground cinnamon, no more than that
2 tblsp cumin
salt and pepper to taste
1tblsp good paprika
1 chipotle pepper in adobo sauce plus 1 tsp adobo sauce (more if you like more heat)
2 shakes worstershire sauce
1 12oz bottle or can of a good ale or Guiness stout.
1 15 oz pink or black or pinto or red or white beans with can juices washed off
olive oil about 3 tblsp, more if needed


In a deep skillet or wide pot on medium high add the olive oil. When olive oil is hot enough add the ground venison, salt and pepper, make sure you have enough heat to brown meat quickly. When meat is almost browned, add the chili powder, cumin, oregano and paprika and cinnamon. cook for about 5 minutes while stiring the meat. Then add the bell pepper and onion, garlic, a little more salt on the vegies, not much, and cook for about 10 minutes stiring to prevent burning. Next add the tomato paste and the chopped chipotle pepper and adobo sauce, chopped tomatoes and tomato sauce, cook for 5 minutes while stiring. Next add the shakes of worstershire sauce, stir and add half the ale or guiness and stir well, if there is not enough liquid add some more of the ale or Guiness. Bring the chili to a boil, then turn back to a slow simmer and put a lid on the pot. Allow to simmer for 50 minutes to an hour, checking and stirring often enough to prevent sticking or burning. If at any time you need more liquid add more of the ale or Guiness or water. I usually go through the entire 12 ozs. After 50 minutes to an hour taste for salt add if needed, don't add too much, you can't take it back. Now add the rinced beans of your choice and cook at simmer for another 20 minutes stiring occasionally. remove from heat and serve.

I serve mine with sour cream and shredded chedar cheese on the table so people can add what they want into their servings. If you have not ever used a nice scoop of sour cream in your chili, you should try it, it really brings the flavors together and for those who don't care for heat, it lessens it. Enjoy.

Sounds good! Never made it with beer, i'll have to try it. We put sour cream and cheddar cheese on Chili also, i add thin sliced raw onion on top to.

I'm with the northern jersy, Got to give it a try , who doesn't have beer on hand. Ps. Sour cream and Cheddar here also.. Merry Christmas and a Happy New Year.

I'm going to make this! Thanks

Just got to tell you Oldtimr, i made your chili twice now, it is a recipe we're going to keep, thanks.

Sounds good, but I back off on the hot stuff when I make it. The old innards don't care for the fire and brimstone any more.

gjersey, glad you enjoy it.