The Best Venison Chili
This hearty venison chili combines smoky spices with tender meat to create a rich and flavorful meal perfect for cozy dinners and crowd gatherings.
Ingredients
Main ingredients
- 1 pound dried pinto or black beans optional
- 12 to 16 dried chiles ancho, guajillo, pasilla, or mulato
- 0.5 pound Mexican chorizo or chopped bacon adds crispy, savory punch
- 2 to 3 pounds venison, ground or diced star protein, rich with wild flavor
- 1 large yellow or white onion diced
- 6 to 8 cloves garlic chopped
- 2 tablespoons sweet or smoked paprika
- 2 tablespoons cumin
- 1 tablespoon ground coriander
- to taste chipotle powder optional, for heat
- to taste tomato paste optional
- to taste black coffee optional, for depth
- to taste molasses optional, for depth
- 1 quart beef or venison broth
- to taste salt
Instructions
Instructions
- Soak dried chiles in hot water about 20 minutes until softened. Drain and blend into a smooth paste.
- If using beans, rinse and soak overnight or use canned beans. Cook beans until tender.
- Heat pot and brown chorizo or bacon over medium heat till crispy. Scoop out and set aside.
- Add venison to pot and brown in bacon fat. Remove and set with chorizo.
- Sauté diced onion in pot until translucent, then add garlic for one more minute.
- Return venison and chorizo to pot with chile paste, paprika, cumin, coriander, and chipotle powder if desired.
- Stir and cook a few minutes to wake up the flavors.
- Add beans and enough broth or water to cover everything. Put lid on, seal, and cook on low pressure for 60 to 120 minutes.
- Stir occasionally until chili thickens and flavors meld.
- Use slow release when cooking time is done to prevent dryness.
Notes
Serve your venison chili hot, topped with fresh cilantro for a vibrant finish. Refrigerate leftovers for 4 to 5 days or freeze up to 3 months. Portion before storing for easy reheating.