Venison Chili with Beans

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Venison Chili with Beans

Author: Keith Snow

Got game meat? In this case, some venison becomes an amazing chili. Can be made with deer, elk, antelope, bear , etc.

Ingredients

• 2 tablespoons lard
• • 1-1/2 cups onion, chopped
• • One 6-ounce can of tomato paste
• • 1 pound ground venison or other meat
• • Two chipotle peppers in adobo sauce (from can), minced
• • 1 tablespoon kosher salt
• • 2 teaspoons garlic powder
• • 2 tablespoons chili powder
• • 1/2 teaspoon ground cloves
• • 1 teaspoon coriander
• • 1 tablespoon cumin
• • 1 teaspoon Italian seasoning (or oregano)
• • One 4-ounce can of fire-roasted green chilis
• • One 15.5-ounce can beef stock
• • Two 15.5-ounce cans of fire-roasted tomatoes
• • Two 15.5-ounce cans of pinto beans, drained and rinsed
• • (1/4 cup masa harina)

Instructions

1. Add lard to large Dutch oven over medium-high heat. Once melted, add onions and tomato paste. Cook for 10 minutes.
2. Add meat & break up with a spatula, then add minced chipotle peppers and all dry seasonings. Mix and continue to cook for 3-4 minutes.
3. Add remaining ingredients, stir well, then cover and turn heat to low. Simmer for 1 hour.
4. If desired, stir in masa harina to thicken.
5. Serve with sour cream, cheese, green onions (or chives), fresh cilantro, and — of course — chips.