1Tbsp. Olive oil
1 Yellow onion diced
2 Green bell peppers ( or red), diced
1lb Ground venison
4-5 Garlic cloves, minced
2Tbsp Chili powder
1Tbsp Cumin
1/4 Tbsp Cayenne pepper
Diced chili pepper or Jalapenos to taste
1 Tsp Smoked paprika
1/2 Tsp Cinnamon (optional)
1 and 1/2 Tsp salt
1/2 Tsp pepper
3 Tbsp tomato paste or Diced tomato with juice
1Tsp Worchestershire sauce
1 lime juice
1 and 1/2 cups venison or beef stock or water
28 oz. diced tomatoes
15 oz Black beans, drained and rinsed
15 oz Kidney beans, drained and rinsed
INSTRUCTIONS
- Begin by heating the olive oil in a large pot over medium heat.
- Add the onion and peppers and cook until the onions start to brown on the edges, about 5-7 minutes. Then, add the venison and brown.
- Once the venison is browned add the garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper. Saute for 1-2 minutes and then add the tomato paste. Cook for an additional minute, incorporating the tomato paste.
- Then, deglaze the pot with Worchestershire sauce, orange juice, and lime juice. Scrape the bottom of the pot and add the stock, tomatoes, and beans.
- Stir well and bring the chili to a boil. Once boiling, reduce the heat to low, cover partially with a lid and let the pot simmer for at least 30 minutes but up to all day. If you’re cooking longer than an hour, be sure to cover the chili fully with a lid so all of the liquid doesn’t evaporate.
- Ladle up generous portions, top with your favorite chili toppings, and serve.
Recipe adapted from here
