Ingredients with Measurements:
- 2 lbs ground venison
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cans kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 can tomato paste
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 2 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Can opener
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the ground venison and cook until browned, breaking it up with a wooden spoon as it cooks.
3. Add the chopped onion and minced garlic and cook until the onion is translucent.
4. Add the chili powder, cumin, paprika, oregano, salt, and black pepper and stir to combine.
5. Add the diced tomatoes, tomato sauce, and tomato paste and stir to combine.
6. Add the beef broth and kidney beans and stir to combine.
7. Bring the chili to a boil, then reduce the heat to low and simmer for 1-2 hours, stirring occasionally.
- Time:
Preparation time: 15 minutes
- Cooking time: 1-2 hours
Temperature:
- Medium-high heat for browning the venison
- Low heat for simmering the chili
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 25g
- Protein: 35g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground venison
- Pinto beans or black beans can be substituted for the kidney beans
Variations:
- Add diced bell peppers or jalapenos for extra flavor and heat
- Use different types of beans for variety
- Add corn or diced sweet potatoes for a sweeter chili
Tips and tricks:
- For a thicker chili, add less beef broth or let it simmer longer
- Serve with shredded cheese, sour cream, and chopped green onions for toppings
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat leftover chili in a pot over medium heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the chili in bowls with a dollop of sour cream and a sprinkle of shredded cheese on top
Garnishes:
- Shredded cheese
- Sour cream
- Chopped green onions
- Chopped cilantro
Pairings:
- Cornbread
- Tortilla chips
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Rice
Troubleshooting advice:
- If the chili is too spicy, add a dollop of sour cream to cool it down
- If the chili is too thick, add more beef broth or water to thin it out
Food safety advice:
- Make sure the ground venison is cooked to an internal temperature of 160°F to ensure it is safe to eat
Food history:
- Chili originated in Texas in the 1800s and was made with beef, chili peppers, and spices
Flavor profiles:
- Spicy, savory, and hearty
Serving suggestions:
- Serve the chili in bowls with toppings and sides
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