📝 About This Recipe
This robust chili celebrates the lean, earthy elegance of wild venison, elevated by a complex base of toasted chilies, dark cocoa, and a hint of espresso. Unlike traditional beef chili, this version respects the delicate nature of game meat by layering textures with fire-roasted tomatoes and a trio of hearty beans. It is a soul-warming dish that brings the rustic charm of the hunt to the refined dinner table, offering a deep, smoky finish that lingers beautifully.
🥗 Ingredients
The Meat
- 2 pounds Ground Venison (high quality, ideally a 90/10 lean-to-fat ratio)
- 4 slices Bacon (thick-cut, finely diced to provide necessary fat)
Aromatics and Vegetables
- 1 large Yellow Onion (finely diced)
- 1 Poblano Pepper (seeded and diced for mild heat)
- 1 Red Bell Pepper (diced)
- 4 cloves Garlic (minced)
- 1 Jalapeño (seeded and minced for extra kick)
The Spice Blend and Base
- 3 tablespoons Chili Powder (dark ancho style preferred)
- 1 tablespoon Smoked Paprika (Spanish pimentón)
- 2 teaspoons Ground Cumin (toasted)
- 1 tablespoon Unsweetened Cocoa Powder (adds richness and depth)
- 2 cups Beef Stock (low sodium)
- 28 ounces Fire-Roasted Diced Tomatoes (undrained)
- 2 tablespoons Tomato Paste
- 1 tablespoon Worcestershire Sauce
Beans and Finishing
- 15 ounces Kidney Beans (rinsed and drained)
- 15 ounces Black Beans (rinsed and drained)
- 15 ounces Pinto Beans (rinsed and drained)
- 1 tablespoon Maple Syrup (to balance the acidity)
👨🍳 Instructions
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1
In a large Dutch oven over medium heat, add the diced bacon. Cook until the fat has rendered and the bacon is crispy, about 5-7 minutes.
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2
Using a slotted spoon, remove the bacon bits and set aside, leaving the rendered fat in the pot. If there isn't enough fat, add a tablespoon of olive oil.
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3
Increase the heat to medium-high. Add the ground venison, breaking it up with a wooden spoon. Brown the meat thoroughly until no pink remains and a slight crust forms, about 8-10 minutes.
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4
Add the diced onion, poblano pepper, and red bell pepper to the pot with the venison. Sauté for 5 minutes until the vegetables begin to soften.
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5
Stir in the minced garlic and jalapeño. Cook for another 60 seconds until fragrant, being careful not to burn the garlic.
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6
Create a small well in the center of the mixture and add the tomato paste. Cook the paste for 2 minutes, stirring constantly, until it turns a deep brick red.
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7
Sprinkle the chili powder, smoked paprika, cumin, and cocoa powder over the meat and vegetables. Stir well to coat everything in the spices, allowing them to toast for 1 minute.
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8
Deglaze the pot by pouring in the beef stock and Worcestershire sauce, scraping the bottom with your spoon to release all the flavorful browned bits (fond).
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9
Add the fire-roasted tomatoes (with their juices) and the maple syrup. Stir to combine and bring the mixture to a gentle boil.
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10
Reduce the heat to low, cover the pot partially, and simmer for 45 minutes. This allows the lean venison to tenderize and the flavors to meld.
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11
Stir in the kidney beans, black beans, and pinto beans. Add the reserved crispy bacon back into the pot.
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12
Continue to simmer, uncovered, for another 20-30 minutes until the chili has reached your desired thickness.
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13
Taste and season with salt and freshly cracked black pepper. If the chili is too acidic, add an extra teaspoon of maple syrup.
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14
Turn off the heat and let the chili rest for 10 minutes before serving. This final rest allows the flavors to settle perfectly.
💡 Chef's Tips
Venison is very lean, so the bacon fat is crucial to prevent the meat from tasting dry. For a deeper flavor, replace 1/2 cup of beef stock with a robust stout beer or a shot of espresso. If you prefer a chunkier texture, use venison 'chili grind' or hand-dice the meat into 1/4 inch cubes instead of using standard ground meat. Always rinse your canned beans thoroughly to remove excess sodium and metallic taste from the canning liquid. This chili tastes even better the next day, as the spices continue to develop in the refrigerator.
🍽️ Serving Suggestions
Serve in deep stoneware bowls topped with a dollop of cold sour cream and sliced scallions. Pair with warm, honey-glazed cornbread to complement the smoky spices. Top with sharp white cheddar cheese and pickled jalapeños for a bright, acidic contrast. A glass of bold Malbec or a smoky Mezcal cocktail pairs beautifully with the gamey notes of the venison. Serve over a bed of cilantro-lime rice for a more filling, complete meal.