Servings: 8 people
Calories: 266kcal
Ingredients
- 2 lbs Ground Venison
- 1 large Poblano pepper diced
- 1 Yellow Onion diced
- 5 Garlic Cloves diced
- ½ tablespoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1 tablespoon Ancho Chili Powder
- ½ tablespoon New Mexico Chili Powder
- 1 teaspoon Ground Coriander
- ½ tablespoon Kosher Salt
- ½ tablespoon Black Pepper
- ½ teaspoon Allspice
- ¼ cup Molasses
- 2 cups Beef Broth
- 12 ounces Beer Stout
- 14 ounce can Crushed Tomatoes
Instructions
Prepare the spices
- Mix together all the dry spices together in a small bowl or ramekin. Set aside.
Cook the chili
- Heat a large dutch oven or large pot on medium heat. Add olive oil to the heated pan and then saute the diced onions for about 3-4 minutes. Add the peppers and saute for another minute. Add the garlic and saute for about 30 seconds. Add some of the seasonings as you saute.
- Move the vegetables to one side of the pot to make room for the ground venison. Add the deer meat and brown it completely. Continue to season as you go.
- Add the beer and cook off the alcohol as well as reduce the beer by about a third. Stir with a wooden spoon as you go.
- Add the broth, molasses, and more spices. Mix well then reduce heat to low heat. Allow the chili to cook low and slow at a nice simmer for at least an hour. Take your time and cook longer if you can afford it.
- Remove from heat. Serve in deep round bowls. Garnish with fresh cilantro and/or green onions.
Video
Notes
This deer chili is mild by my chili standards but very tasty. If you want more heat you can leave the seeds from the poblanos in and/or you could add some chipotle peppers along with their adobo sauce.
I cook the vegetables and some of the spices first as I like to infuse the oil with all that flavor before adding the ground deer meat. The venison will take on all that delicious flavor.
Feel free to substitute ground beef, elk meat, or even ground turkey for the venison. If using turkey go a bit more extra with the seasoning since turkey can be on the bland side.
Make the chili ahead of time and store in the refrigerator in an airtight container. Serve the next day after the flavors have come together even more.
If you don't have beef broth you can substitute chicken broth.
The molasses adds a bit of sweetness to balance against the heat and savory. Brown sugar or Mexican piloncillo can be substituted. The sweetness also helps tame the venison flavor as well.
Nutrition
Calories: 266kcal | Carbohydrates: 17g | Protein: 27g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 91mg | Sodium: 842mg | Potassium: 821mg | Fiber: 2g | Sugar: 11g | Vitamin A: 829IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 5mg
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