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Cold-Weather Venison Chili


  • Author: MealHack.com
  • Cook Time: 55
  • Total Time: 55
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Ingredients

  • 1 tablespoon olive oil
  • 10 slices maple bacon
  • 3 pounds ground venison
  • 1 large yellow onion, chopped
  • 2 large green bell peppers, seeded and chopped
  • 2 large cloves garlic, minced
  • 2 jalapeno peppers, seeded and chopped
  • 2 cherry peppers, seeded and chopped
  • 1 ½ tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 14 ounce cans diced tomatoes, drained
  • 3 6 ounce cans tomato paste
  • 1 16 ounce bottle beer
  • 2 15 ounces cans red kidney beans, rinsed and drained
  • 1 15 ounce can black beans, rinsed and drained

Instructions

  1. Cook bacon with olive oil in 8 quart saucepan until crisp.
  2. Remove bacon, crumble and set aside. Keep bacon drippings in pan.
  3. Add venison, onion, bell peppers, jalapenos cherry peppers and garlic to pan.
  4. Cook over medium heat, stirring frequently until meat is browned and vegetables are tender.
  5. Stir in crumbled bacon and remaining ingredients, except for beans.
  6. Bring to a boil. Reduce heat and let simmer covered, stirring frequently, for 30 minutes.
  7. Add beans and let simmer for an additional 15 minutes.
  8. Serve topped with shredded cheddar cheese and chives.

Nutrition

  • Serving Size: 8
  • Calories: 627
  • Sugar: 12
  • Sodium: 858
  • Fat: 13
  • Saturated Fat: 4
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 53
  • Protein: 72
  • Cholesterol: 202