Venison Chili Recipe

Name: Venison Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup peanut oil, plus 1/2 cup; 3 pounds venison shoulder, cut into 3/4-inch cubes; 1 green pepper, diced; 2 cups diced red onion; 3 celery stalks, diced; 3 jalapenos, diced; 4 cloves garlic, minced; 1/4 cup chili powder; 2 tablespoons dried Mexican oregano; 2 tablespoons ground coriander; 2 tablespoons ground cumin; 2 tablespoons ground cayenne; 2 tablespoons ground chipotle; 1 teaspoon ground cinnamon; 2 cups veal stock; 1 bottle beer; 1 small can chioptles, pureed; 2 cups cooked black beans; 1 (16-ounce) can peeled and diced tomatoes; Grated manchego, for garnish; Chopped pickled jalapeno, for garnish

Servings: persons

1/2 cup peanut oil, plus 1/2 cup
3 pounds venison shoulder, cut into 3/4-inch cubes
1 green pepper, diced
2 cups diced red onion
3 celery stalks, diced
3 jalapenos, diced
4 cloves garlic, minced
1/4 cup chili powder
2 tablespoons dried Mexican oregano
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons ground cayenne
2 tablespoons ground chipotle
1 teaspoon ground cinnamon
2 cups veal stock
1 bottle beer
1 small can chioptles, pureed
2 cups cooked black beans
1 (16-ounce) can peeled and diced tomatoes
Grated manchego, for garnish
Chopped pickled jalapeno, for garnish

1
Add 1/2 cup of oil in a large saucepan and heat.
2
Add the venison and brown, in batches, and set aside.
3
Add pepper, onion, celery, jalapeno, and garlic and saute over a low heat until they are tender.
4
Add the remaining oil, all of the dry spices and the venison and stir, completely incorporating the ingredients.
5
Add the stock, beer, beans, tomatoes, and chipotle puree.
6
Cover and simmer for 2 to 3 hours or until venison is fork tender.
7
Check for seasoning and serve.
8
Serve with grated manchego and pickled jalapeno.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup peanut oil, plus 1/2 cup, 3 pounds venison shoulder, cut into 3/4-inch cubes, 1 green pepper, diced, 2 cups diced red onion, and more.

Yes, Venison Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Chili

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