Ingredients and Weight:
- Venison (deer meat): 1 kg (2.2 pounds)
- Red kidney beans: 200 grams (7 ounces)
- Red bell peppers: 2, chopped
- Onion: 1, chopped
- Garlic: 4 cloves, minced
- Chipotle chili powder: 2 tablespoons
- Cumin: 1 tablespoon
- Coriander: 1 teaspoon
- Salt and pepper: to taste
- Cooking oil: for frying
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 6-8 hours (slow cooker)
Difficulty Level:
Level 3 (Moderate)
Preparation Method Steps:
- In a large pot, fry the venison meat until browned. Drain excess fat.
- Add the onions, peppers, and garlic, and continue to cook for another 5 minutes.
- Transfer the mixture to a slow cooker.
- Add the red kidney beans, chipotle chili powder, cumin, and coriandder. Mix well.
- Set the slow cooker to low and let it cook for 6-8 hours.
- Season with salt and pepper, according to taste.
- Serve hot with desired toppings like sour cream, cheese, or green onions.
Nutritional Information: (per serving)
- Calories: 350
- Protein: 30g
- Carbohydrates: 25g
- Fat: 18g
- Fiber: 8g
Dish Characteristics:
- Rich and hearty, perfect for a cold day or the Big Game.
- Slow-cooked, resulting in a very flavorful and tender meat.
- Spicy and full of flavor, with a southwestern American touch.
User Comments:
- "This is an excellent dish for the Big Game! The venison chili is so flavorful and the slow cooking makes it even better." - John Doe
- "I love the combination of flavors in this chili. The venison is so tender and the heat is just perfect." - Jane Smith
- "This is a great dish to make ahead of time. It tastes even better the next day!" - Michael Johnson
Special Precautions and Tips:
- Make sure to buy fresh venison meat from a reliable source.
- Adjust the heat level by adding more or less chipotle chili powder, according to your preference.
- This dish is great for batch cooking as it tastes even better the next day. Consider making a large batch to enjoy over several days.
