Venison Black Bean Chili

Name: Venison Black Bean Chili
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 to 6 servings
Ingredients: 2 Tbsp olive oil or rendered fat; 1.5 lbs ground venison (or venison cubes); 1 large yellow or red onion, diced; 4 cloves garlic, minced; 1 large bell pepper (any color) diced; 3 Tbsp chili powder; 1 Tbsp ground cumin; 1 tsp smoked paprika; 1 tsp unsweetened cocoa powder; 1 tsp dried oregano; 1/4 tsp ground cinnamon; Salt and black pepper to taste; 3 Tbsp tomato paste; 1 (28 oz) can crushed or diced tomatoes; 2 cups beef or venison broth; 1/2 cup beer (dark lager or amber, optional); 2 (15 oz) cans black beans, rinsed and drained; 1-2 chipotle chiles + 1 tsp adobo sauce, minced

Pairs With Cabernet Sauvignon, Pinot Noir

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Difficulty:: Easy
Prep Time:: 20 minutes
Cook Time:: 90 minutes
Total Time:: 1 hr 50 minutes
Yield:: 4 to 6 servings

Ingredients

2 Tbsp olive oil or rendered fat 4 Tbsp olive oil or rendered fat
1.5 lbs ground venison (or venison cubes) 3 lbs ground venison (or venison cubes)
1 large yellow or red onion, diced 2 large yellow or red onions, diced
4 cloves garlic, minced 8 cloves garlic, minced
1 large bell pepper (any color) diced 2 large bell peppers (any color), diced
3 Tbsp chili powder 6 Tbsp chili powder
1 Tbsp ground cumin 2 Tbsp ground cumin
1 tsp smoked paprika 2 tsp smoked paprika
1 tsp unsweetened cocoa powder 2 tsp unsweetened cocoa powder
1 tsp dried oregano 2 tsp dried oregano
1/4 tsp ground cinnamon 1/2 tsp ground cinnamon
Salt and black pepper to taste Salt and black pepper to taste
3 Tbsp tomato paste 6 Tbsp tomato paste
1 (28 oz) can crushed or diced tomatoes 2 (28 oz) cans crushed or diced tomatoes
2 cups beef or venison broth 4 cups beef or venison broth
1/2 cup beer (dark lager or amber, optional) 1 cup beer (dark lager or amber, optional)
2 (15 oz) cans black beans, rinsed and drained 4 (15 oz) cans black beans, rinsed and drained
1-2 chipotle chiles + 1 tsp adobo sauce, minced 2-4 chipotle chiles + 2 tsp adobo sauce, minced

Instructions

Brown the Venison: Heat the oil or rendered fat in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground venison and season lightly with salt and pepper. Brown the venison, breaking it up with a spoon. Once browned, remove the venison to a separate bowl, leaving any fat in the pot.
Sauté and Toast Spices: Reduce the heat to medium. Add the diced onion and bell pepper to the pot and cook for 5-7 minutes, until softened. Add the minced garlic and minced chipotle chiles. Cook for 1 minute until fragrant. Stir in the chili powder, cumin, smoked paprika, cocoa powder, oregano, cinnamon, salt, and pepper. Cook for 2 minutes, stirring constantly, to toast the spices and release their full flavor. Stir in the tomato paste and cook for an additional 1-2 minutes to lightly caramelize it.
Deglaze and Simmer: Pour in the beer (if using) or 1/2 cup of broth. Scrape the bottom of the pot with a wooden spoon to lift up any browned bits. Return the browned venison to the pot. Stir in the crushed tomatoes and the remaining beef/venison broth. Bring the mixture to a low boil. Reduce the heat to low, cover the pot, and let the chili simmer gently for 60 minutes to allow the venison to tenderize and the flavors to fully meld.
Add Beans and Finish: Stir in the rinsed and drained black beans. Continue to simmer, uncovered, for an additional 15-20 minutes, or until the chili has reached your desired thickness. Taste and adjust the seasoning. Serve with a glass of Pinot Noir and your favorite toppings, such as shredded cheese, sour cream, avocado, or cornbread.