Venison. Deer. Bambi. Whatever you choose to call it. It sure does make a pretty delicious winter weather chili. That I know…
And if venison isn’t your thing, then ground beef or just some extra black beans I’m sure would work just perfectly too!
I’ll just continue on this route though, especially considering how cute the source of this venison is (the hunter, not the deer y’all) …
- 1 onion, chopped
- 1 green pepper, chopped
- 2 cloves garlic, chopped
- 14.5 oz can petit diced tomatoes
- 2 cups beef broth (or any)
- 1 cup red wine
- 2 chipotle in adobo sauce, chopped
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1.25 lbs ground venison
- 15 oz. can black beans
- 2 zucchini, chopped
- 2 cups frozen corn
- 1 tablespoon apple cider vinegar (omit if using beef)
Sauté onion and green pepper in 1 tablespoon olive oil for a few minutes until soft. Add garlic at the end.
Add tomatoes, broth, wine, spices, salt, pepper, and vinegar and bring to a simmer. Now add venison, breaking up in the liquid and stirring. Cook for 30 minutes, covered.
Lil Chef Trick: adding the meat to the liquid this way versus sautéing with the onion and peppers allows it to soak in all that brothy flavor while it cooks. Totally changed the way I did chili once I realized this!
Add beans, zucchini, and corn and cook another 30 minutes and you’re done
Serve with cornbread, sour cream, cilantro and hot sauce! And perhaps a handsome hunter to help you make sure there isn’t too many leftovers