There is nothing quite like a good bowl of chili after a cold day out in the field or after a long day at work. It’s a good old fashioned staple dish and everyone has their own way of doing it. I hope you enjoy this recipe as much as we have or take it and make it your own.
One of my goals is to make substituting game meat into everyday recipes easy to do and take the mystery out of it. This recipe works just as well with beef as it does venison, elk or antelope. I’m sure it would be great with bison and moose as well so feel free to experiment and substitute with what you have on hand.
For this recipe there are a few things I do depending on what the end goal is. If we are going to eat the stew that night I cook the meat a little different than if I’m going to can it for later. If you are canning the stew you need to keep in mind that when you pressure canning you are cooking at a high temperature for the recommended time. This means the meat only needs to be browned and not cooked.
The first thing is to start with the base. Melt the butter, stir in the onions and garlic and saute for 3-4 minutes (until it starts to turn translucent). Add the brown sugar and saute for 2-3 more minutes. At this point add the Guinness, stock of choice, red wine vinegar, tomato paste, cumin, cayenne pepper, chili powder, cilantro, corn starch roux (optional) and salt. Originally the recipe called for red wine but I find that Guinness gives it more depth. Simmer for 30-35 minutes or until reduced by half. I tend to go by the time more as cooking it down too long to get to the half mark can make the base more bitter. This is why I started added the roux to get a thicker texture.
While the base is simmering I cook the bacon and the meat of choice. I discovered cooking bacon in the oven and will never go back. It’s so much easier than on the stove top and less messy. It also frees up space on the stove. I put foil down on an aluminum half sheet and lay the bacon on top. I cut the pieces in half to make them easier to handle and they seem to fit better. Place the sheet pan in the oven and set to 425 degrees. Make sure you don’t preheat the oven first. The bacon will gradually cook as the oven gets to temperature. Set the initial timer for 18 minutes. It may need to go longer than 18 minutes but I like to start short and extend if I need to. For this recipe I like the bacon a little crispier as I add it at the end.
While the bacon is in the oven I brown the meat. I do this in several batches at a medium/high heat to get a good brown instead of just cooking the meat. This is done quickly to make sure I don’t over cook the meat, especially if I’m going to can it at the end.
At the end of the 30-35 minutes add the black beans to the base. I have used canned or dried and re-hydrated with good results. Simmer for 15 more minutes. If the chili is for dinner add the browned meat and simmer for 5-10 more minutes to bring everything together. Add the bacon at the very end and stir in.
If you are going to can the chili put both the meat and bacon in last and start filling the canning jars. The meat will cook and the flavors will blend during the canning process. Make sure you follow the canning guidelines for your area and the cook times for a meat product.
Enjoy!
Venison Chili
This is a favorite go to game meat chili recipe I have worked with over the years. I have used elk, antelope and deer depending on what I have in the freezer at the time. You can also use ground meat in place of stew meat.
Ingredients
- 4 tbsp Unsalted butter
- 4 tbsp Dark brown sugar
- 4 cloves Garlic (chopped)
- 1 Red onion (chopped)
- 3 cups Guinness You can use red wine as well but I find Guinness gives a richer flavor.
- 4 cups Chicken broth I substitute homemade broth if I have it.
- 4 tbsp Red wine vinegar
- 4 tbsp Tomato paste
- 1 tsp Cumin
- 1/2 tsp Cayenne pepper
- 1/2 tsp Chili powder
- 2 tbsp Cilantro (chopped)
- 1-2 tbsp Corn Starch (optional) We like a thicker stew so I add some corn starch at the beginning. Do this by making a roux so there are no clumps in the base by mixing the corn starch with a small amount of water.
- Salt to taste
- 2 lbs Venison/game meat (cubed)
- 4 tbsp Cooking oil I use avocado oil but you can use what you have on hand.
- 10 slices Bacon
- 2 cups black beans I have used canned or dried beans cooked in a pressure cooker. Either works well.
Instructions
Starting the chili base:
- Melt butter in large pot over medium heat.
- Stir in onion & garlic, saute for 3-4 minutes.
- Stir in brown sugar & saute for 2-3 minutes.
- Stir in Guinness, chicken stock (or stock of choice), red wine vinegar, tomato paste, cumin, cayenne pepper, chili powder, cilantro, corn starch roux (optional) and salt.
- Simmer for 30-35 minutes or until reduced by half.
While the base is simmering cook the bacon and brown the venison. This can be done two ways so I will give you the way I make it. Check the recipe notes for the other so you can choose.
- I cook the bacon first in the oven as follows: Place foil over a baking sheet (I use an aluminum half sheet pan), lay out bacon on the foil covered sheet in a single layer, place baking sheet in the oven, set oven to 425 degrees and set timer for 18 minutes. The bacon will cook as the oven gradually heats ups. Check the bacon at 18 minutes and add time depending on how you want your bacon cooked. This is going in a chili so I cook it a little crispier than I usually do. After the time is up pull the bacon out and transfer to a plate/cutting board/baking sheet and cover with paper towel to stop the cooking and remove grease. Cut into bite sized pieces to add later.
- While the bacon is cooking brown the meat in a large skillet. I sprinkle salt and pepper on the meat before browning. I do this in multiple batches to get a good brown on the outside by not crowding the pan and quickly so I don't cook the meat too much since you are going to put it in the base. If you are going to can the stew make sure to only cook the meat enough to get a good brown since the canning process will cook the meat.
Adding the two pieces together.
- Add the beans to the base. If using canned beans make sure to drain them first. Simmer for about 15 minutes.
- Add browned meat and simmer for about 5-10 more minutes to bring all the flavors together.
- Add bacon at the end and stir in. If you are eating this immediately the bacon may retain some of it's crisp by adding it at the end.
Notes
Method 2 for cooking the bacon and meat:
Heat oil in large skillet over med high heat. Stir in the bacon & fry for 3-4 minutes or until browned. Move the bacon to one side and add venison to skillet. Season with salt to to taste and saute until will browned (5-10 min). Stir in the beans & toss all together.
I find I don't get a good browning on anything and it's difficult to manage adding that much to a skillet or large pan.