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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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I made this venison chili to use some venison stew meat from the freezer, but it would also be great with beef or pork cubes. You could cook this in a slow cooker, on the stovetop, in the oven or in a pressure cooker. Read more . I loaded it up with more veggies than the typical chili recipe, so it's pretty healthy, too. Ingredients:
1 pound venison, beef or pork cubes |
salt & pepper to taste |
1 tablespoon canola oil, divided |
3 medium onions, chopped |
2 small carrots, chopped |
1 stalk celery, chopped |
1 serrano chile, chopped |
2 cloves garlic, chopped |
2 canned chipotle in adobo, chopped |
2 tablespoons chili powder |
1 teaspoon mexican oregano |
2 teaspoons ground cumin |
1 teaspoon garlic powder |
1 teaspoon ground coriander |
1/2 teaspoon hot red pepper flakes |
2 tablespoons water |
1 bottle dark beer |
2 14 ounce cans diced tomatoes |
2 14 ounce cans beans of your choice, drained and rinsed (i used one red bean, one black bean) |
Directions:
1. Preheat oven to 275 F.
2. Season venison and brown in oil in large heavy pot, remove as pieces brown.
3. Combine the dry spices in a small bowl and add water, blend into a paste.
4. Add remaining oil to pan and cook onions, celery and carrots until softened.
5. Add garlic, chile, and chipotle and cook for 2 minutes.
6. Add spice mixture and cook for 2 more minutes, stirring constantly.
7. Add beer and tomatoes, and cook, stirring until completely combined and simmering.
8. Add meat and beans to mixture and put in oven for 2-3 hours.
9. Or, cook in pressure cooker for about 30 minutes, or in slow cooker for about 8 hours on low.
10. Chili is finished when meat is fork tender.
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