But, if I were one of the cowboy types, living and working on the range, I'd sure like some of this venison chili. By the fire. Under starry, country sky. Just sayin'.
I've been working on perfecting my beef chili recipe for a couple of years, but this recipe...doesn't need any more perfecting. It has a great blend of seasonings, two kinds of beans, and the jalapenos really add a good flavor and kick of heat. Operation chili perfection: complete. And while the original recipe says to cook for 3 hours, I only cooked about an hour and a half. J was hungry, what can I say? And it was still perfectly delicious. So...cook longer if you have the time, but it's not required to achieve a great flavor.
I originally planned to make 1/2 a batch because it makes so much and I didn't want any to go to waste, but we ate every last bite of it. It was good, yo.
As seen on Solid Gold Eats
- 2 Tbsp olive oil
- 5 garlic cloves, minced
- 2 Tbsp diced jalapenos
- 2 lbs ground venison
- 1 tsp salt
- 3 Tbsp chili powder
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp dried oregano
- 1 32-oz can crushed tomatoes
- 1 can kidney beans
- 1 can black beans
- 2 cups beef broth
- Shredded cheese (I used Monterrey Jack)
- Chopped green onions and cilantro
- In a large dutch oven, heat olive oil over medium heat. Add the jalapenos and garlic and cook for about two minutes, until fragrant.
- And the venison, salt, chili powder, cumin, coriander, and oregano. Stir and cook until the meat is browned.
- Add & stir in the crushed tomatoes, undrained cans of beans, and beef broth. Heat to a boil, then reduce heat and simmer, covered, for at least an hour, up to 3 hours. The longer you are able to cook it, the better it will taste. Serve with cheese, chopped green onions, and cilantro.