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.