Venison Chili
This is my version of venison chili. It involves several items not often seen in chili, like molasses and coffee, but I've been modifying this recipe over the years to the point where this is what I like. I find that the chorizo, which is kinda runny, is a perfect start to the chili, as it's often very fatty. Bacon works great, too. I like beans in my chili, but you can skip them if you feel strongly about it. You can also use canned beans, and if you are, add them towards the end of cooking. Be sure to rinse the canned beans before adding to remove some of the starchy liquid they're canned in. Don't get all hung up on an exact combination of dried Mexican chiles. Just be sure to use mostly ancho, pasilla, and guajillo chiles, as they are not too spicy. Hatch green chiles are great, too, but they are hotter. Serve this over rice or polenta, garnished with cilantro and maybe some Mexican queso seco, jack cheese, or American cheddar. If you want to go full Mexican here instead of Tex-Mex or Southwest, try my recipe for chile colorado, which is a lot like chili, but is more authentically Mexican.
This is my version of venison chili. It involves several items not often seen in chili, like molasses and coffee, but I've been modifying this recipe over the years to the point where this is what I like. I find that the chorizo, which is kinda runny, is a perfect start to the chili, as it's often very fatty. Bacon works great, too. I like beans in my chili, but you can skip them if you feel strongly about it. You can also use canned beans, and if you are, add them towards the end of cooking. Be sure to rinse the canned beans before adding to remove some of the starchy liquid they're canned in. Don't get all hung up on an exact combination of dried Mexican chiles. Just be sure to use mostly ancho, pasilla, and guajillo chiles, as they are not too spicy. Hatch green chiles are great, too, but they are hotter. Serve this over rice or polenta, garnished with cilantro and maybe some Mexican queso seco, jack cheese, or American cheddar. If you want to go full Mexican here instead of Tex-Mex or Southwest, try my recipe for chile colorado, which is a lot like chili, but is more authentically Mexican.
- salt to taste
- 2 tablespoons cumin
- 3 tablespoons molasses
- 1 tablespoon ground coriander
- 1 large onion (diced)
- 2-3 tablespoons tomato paste
- 1 pound pinto or black beans ((optional))
- 12-16 dried ancho guajillo, pasilla, or mulato chiles ((use a mix of varieties))
- 1/2 pound mexican chorizo or bacon
- 2-3 pounds venison (ground or diced)
- 6 cloves to 8 garlic (chopped)
- 2 tablespoons sweet or smoked paprika
- 1 tablespoon chipotle powder ((optional))
- 1 cup of black coffee
- quart beef or venison broth
- cilantro and shredded cheese to garnish
- Carbohydrate 6.27971100970787 g
- Cholesterol 0 mg
- Fat 0.169935000296882 g
- Fiber 0.33987000660012 g
- Protein 0.316677000227642 g
- Saturated Fat 0.017262900021822 g
- Serving Size 1 1 Serving (94g)
- Sodium 353.091300006674 mg
- Sugar 5.93984100310775 g
- Trans Fat 0.0295098000436623 g
- Calories 26 calories
Step-by-step
- Soak beans in water overnight. If you have forgotten this, pour boiling water over them and soak for 4 hours, changing the water after 2 hours.
- Break up and seed the chiles and cover with boiling water. Let stand for an hour or so. Grind to a puree with the consistency of gravy, adding about 1 cup of the soaking water and the coffee to do so.
- Break up the chorizo or chop bacon and fry over medium heat in a Dutch oven or other large, lidded, oven-proof pot.
- Once the chorizo has browned or the bacon is crispy, remove it and set aside.
- Add the venison and brown over high heat. You want the highest heat on your most powerful burner here, because the meat will want to steam and stew and not brown. If you are doing a big pot of chili, brown the meat in batches. Stir occasionally as it browns. Salt it as it cooks.
- Once all the meat is ready, add the onion to the pot and cook for 5 minutes, stirring often. If you are using chorizo, return it to the pot; if you are using bacon, leave it out for now.
- Add the garlic, stir and cook for 1 minute.
- Add the beans, paprika, cumin, coriander, chipotle powder and salt one at a time, stirring to combine each time.
- Add chile puree and tomato paste and stir to combine well.
- Add the molasses and enough beef broth to cover everything – you want it to be thin like a soup. I typically need at least a pint of broth, sometimes a quart. Stir to combine all this well, bring to a bare simmer and cook gently for 3 hours or so, stirring occasionally. Put the lid halfway over the pot as it cooks. You want it to eventually cook down and be thick.
- Once the beans are tender, you're good to go. If you are using canned beans, now's the time to add them.
- Return the bacon to the chili if you're using it.
- Serve the chili with rice or cornbread, and top with cilantro, cheese and maybe some pickled onions.
My Favorite Venison Chili Recipe: A Culinary Journey
As a busy working mom, finding time to cook delicious and satisfying meals can be a real challenge. But I refuse to compromise on flavor or quality time with my family. This venison chili recipe is my go-to for those nights when I want something hearty, flavorful, and relatively easy to prepare. It’s a recipe I’ve tweaked and perfected over the years, becoming a staple in our home, proving that even with a demanding schedule, a home-cooked meal packed with warmth and love is within reach.
The beauty of this chili lies in its adaptability. I love the addition of unexpected ingredients like molasses and coffee, which add layers of depth and complexity that you won't find in ordinary chili recipes. The molasses lends a subtle sweetness that balances the richness of the venison, while the coffee adds a hint of smoky bitterness that enhances the overall flavor profile. Don't be afraid to experiment with different types of beans; pinto and black beans are my personal favorites, but kidney beans or even chickpeas would also be delicious.
One of my favorite aspects of this recipe is its flexibility. Feel free to substitute bacon for chorizo—both work wonderfully! And while I personally prefer the heartiness of beans, I understand that some people are not fans. If beans aren't your thing, simply leave them out. The chili will still be incredibly delicious. And, for those times when I'm short on time, I happily use canned beans, ensuring I rinse them well beforehand to remove any excess starch.
The chili's spice level is entirely customizable too. The blend of ancho, pasilla, and guajillo chiles provides a wonderful base flavor without overwhelming heat. However, you can always adjust the amount of chili powder to your preference. If you are a lover of bold spice, a dash of chipotle powder adds a delightful smoky kick. And when it comes to serving suggestions, the possibilities are endless! I love serving it over fluffy white rice, topped with a sprinkle of fresh cilantro, a generous dollop of shredded cheese and a side of crusty cornbread.
This recipe isn't just a meal; it's a journey. A culinary adventure that takes you from the rich aroma of browning venison to the simmering depths of complex flavors. It's a recipe that's comforting, familiar, and yet somehow always surprising. Whether I’m hosting friends, feeding my family, or simply enjoying a quiet dinner for one, this venison chili always delivers.
It's about more than just the ingredients; it's about the process. The act of simmering the chili for hours, the anticipation building with each passing moment. It's about creating something delicious, something nurturing, something that brings a sense of warmth and contentment to our hectic lives. So, go ahead, make a big batch, invite some friends, and share this culinary adventure. You might just discover that your favorite chili recipe has arrived.
In closing, this venison chili recipe has become far more than just a meal; it’s a symbol of comforting moments, shared laughter, and cherished memories. It’s a testament to the power of simple ingredients, carefully combined and lovingly prepared to create something truly special.
