Venison Chili

Ingredients and Weight:

• 2 pounds ground venison
• 1 medium onion, chopped (1 cup)
• 2 green bell peppers, chopped (2 cups)
• 2 red bell peppers, chopped (2 cups)
• 3 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can tomato paste
• 2 (14.5 ounce) cans of diced tomatoes, undrained
• 1 (16 ounce) can kidney beans, drained and rinsed
• 1 (16 ounce) can black beans, drained and rinsed
• 1 (12 ounce) can beer (optional)
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

20 minutes

Cooking Time:

2 hours

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. In a large Dutch oven or pot, brown the ground venison over medium heat. Drain off any excess fat.
2. Add the chopped onion, bell peppers, and garlic to the pot and cook until softened, about 5 minutes.
3. Stir in the tomato sauce, tomato paste, diced tomatoes, kidney beans, black beans, beer (if using), and spices. Bring to a boil, then reduce heat and simmer for 2 hours.
4. Season to taste with salt and pepper.

Nutritional Information:

Per 1 cup serving:

• Calories: 450
• Protein: 35 grams
• Carbohydrates: 40 grams
• Fat: 20 grams
• Fiber: 10 grams

Dish Characteristics:

• Rich and flavorful with a balanced blend of spices
• Hearty and filling with a combination of ground venison, beans, and vegetables
• Perfect for a cold night or a family gathering

User Comments:

• "This venison chili is absolutely delicious! The perfect comfort food for a winter evening." - Sarah B.
• "I've been making this recipe for years and it's always a crowd-pleaser. The venison adds a unique flavor that you won't find in other chili recipes." - John W.
• "This chili is easy to make and can be tailored to your own taste preferences. I like to add a bit of cayenne pepper for extra heat." - Mary H.

Special Precautions and Tips:

• If you don't have beer on hand, you can substitute beef broth or water.
• To make this recipe ahead of time, cook the chili the day before and let it cool completely. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat over low heat before serving.
• Venison meat can be lean, so be careful not to overcook it, otherwise it will become tough.