For a cozy and comforting fall dinner, you'll love of big bowl of this ultimate venison chili, loaded with tender ground venison, beans and a hearty red chile sauce.
Dried chiles Beef stock Chipotle peppers Onion Jalapeños Garlic Ground venison Coffee Rotel tomatoes Tomato paste Apple cider vinegar Spices & seasonings Pinto beans Favorite toppings
Toast the dried chiles until fragrant. Add beef stock. Cover, reduce heat and continue to simmer for 10-15 minutes until the chiles soften and are pliable.
Add the chiles and beef stock used to simmer the chiles to a blender with the chipotle peppers and adobo sauce. Blend until smooth. Set aside the chile paste.
Heat oil. Add the onion and jalapeños to the pot. Cook until softened, about four to five minutes. Add the garlic and cook for 30 seconds, stirring constantly.
Add ground venison to the onion mixture. Cook the venison until it browns, using a wooden spoon to break up the meat as it cooks.
Add the remaining ingredients except the pinto beans. Bring to a boil, and then reduce the heat. Partially cover and simmer.
In the last 10 minutes of cooking, add the cans of pinto beans. Turn off heat. Serve with desired toppings. Enjoy!
When you need the ultimate bowl of comfort food, this hearty venison chili is here for you. You’ll love every spicy spoonful.
I made this chili earlier in the week when we have some cold weather. Was delicious! Made for great leftovers too!