Venison Chili: The Epic Saga of a Non-Hunter’s Kitchen Triumph
Alright, gather around, folks! It’s storytime in the kitchen of yours truly, The Gourmet Dad and today’s tale is about how a non-hunter (yep, that’s me) took on the wild world of venison and lived to tell the tale. Spoiler alert: It involves chili, a dash of culinary bravado, and absolutely zero trips to the great outdoors.
First things first, let’s address the venison in the room. I didn’t hunt it. My idea of “hunting” is rummaging through the kitchen for snacks at midnight. But venison? It came to me, like all good things do, through absolutely no effort of my own. “How?” you ask. Well, let’s say I have my sources (read: I know people who do the hunting stuff, so I don’t have to).
Now, onto the chili. This isn’t just any chili. This is Rustic Hunter’s Venison Chili, a name that sounds like it should be whispered reverently around campfires. It’s the kind of chili that looks at regular beef chili and says, “Hold my beer.” It’s hearty and gamey, has layers of flavor that could make a grown man weep, and is made by a guy whose closest encounter with a wild animal is shooing squirrels off his bird feeder.
Let’s talk about ingredients. We’ve got venison (the star!), an orchestra of veggies, and a symphony of spices, including – wait for it – cinnamon. Why not? Life’s too short to play it safe with chili. The cinnamon is like that one eccentric aunt at family reunions; you don’t know why she’s there, but somehow, she makes everything more interesting.
Cooking this chili is like conducting a flavor symphony. And as it simmers, the magic happens. Flavors meld, the aroma fills the house, and for a moment, you feel like a culinary wizard, conjuring deliciousness out of thin air (and a bit of venison). It’s a transformation so profound, you half expect a cooking show host to pop out of your pantry, giving you a thumbs-up.
Serving this chili is the final act of our kitchen saga. It’s hearty, it’s got a kick, and it pairs beautifully with a sense of smug satisfaction. You take a bite and realize, “Hey, I made this.” It’s a moment of triumph, a culinary high five, a pat on the back from yourself to yourself.
So there you have it, my venison chili story. It’s a tale of unexpected ingredients, kitchen experiments, and a non-hunter victory in game meat cooking. No animals were hunted in the making of this chili, but plenty of culinary boundaries were joyously crossed.
Venison Chili Recipe
Equipment
- Large Dutch oven or heavy-bottomed pot
- wooden spoon
- Sharp Knife
- Cutting board
Ingredients
- 2 lbs venison ground
- 1 large onion finely chopped
- 3 cloves garlic minced
- 2 bell peppers one red, one green, diced
- 2 carrots finely chopped
- 2 celery stalks finely chopped
- 1 jalapeño seeded and minced (optional for extra heat)
- 2 cans 14.5 oz each diced tomatoes
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 3 tablespoons tomato paste
- 2 cups beef or game stock
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 2 tablespoons brown sugar
- Salt and pepper to taste
- Olive oil for cooking
- Fresh cilantro chopped (for garnish) **Optional **
- Sour cream for serving
Instructions
- Heat a splash of olive oil in a large Dutch oven over medium heat. Add the ground venison and cook until browned. Remove venison and set aside.
- In the same pot, add a bit more oil if needed, then sauté onions, garlic, bell peppers, carrots, and celery until softened, about 5-7 minutes.
- Return the venison to the pot. Stir in jalapeño, diced tomatoes, tomato paste, kidney beans, black beans, and beef or game stock.
- Add chili powder, cumin, smoked paprika, oregano, cinnamon, brown sugar, salt, and pepper. Stir well to combine.
- Bring to a boil, then reduce heat to low and simmer, uncovered, for about 1.5 to 2 hours, stirring occasionally. The chili should thicken and flavors meld.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro and a dollop of sour cream.
Notes
- Venison is a lean meat, so be careful not to overcook it in the initial browning stage to keep it tender.
- The chili’s flavor develops more the longer it simmers. If time allows, let it simmer for an additional hour.
- For a smokier flavor, consider adding a bit of chipotle in adobo sauce.
- This chili freezes well, making it perfect for meal prepping or for a cozy meal on a busy night.
- Pair it with a robust red wine or a dark, malty beer to complement the rich flavors of the venison.
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