This chili came about when we had an over-abundance of produce from our garden. Fresh tomatoes, carrots, peppers, and onions make for a delicious chili! Serve warm, topped with cheese, if desired.

Kim

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Recipe Summary

prep:
25 mins
cook:
50 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in a 6-quart Dutch oven over medium heat. Add ground venison and cook until browned, 5 to 7 minutes. Add bell peppers, carrots, and onion; cook until onion is translucent, about 3 minutes. Mix in garlic and cook until fragrant, about 30 seconds more. Stir in chili powder, salt, paprika, cumin, oregano, pepper, garlic powder, and onion powder. Cook for 1 to 2 minutes.

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  • Mix in tomato paste and cook, stirring constantly, for 2 minutes. Add ale; cook and stir for 2 to 3 minutes. Stir in tomatoes and cook until juices start to release, about 3 minutes. Pour in chicken broth, water, and molasses; stir to combine. Add beans and bay leaves.

  • Bring chili to a simmer, stirring occasionally. Reduce heat to medium-low and cook until flavors blend, 30 to 45 minutes more. Taste, adjust seasonings, and discard bay leaves.

Cook's Notes:

Any color bell pepper works in this.

You can substitute whatever ground meat or beer you prefer.

Nutrition Facts

234 calories; protein 18.4g; carbohydrates 25.7g; fat 5.6g; cholesterol 43.8mg; sodium 736.7mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/08/2020
I made the recipe as directed. It had a good flavor, and I liked the addition of the vegetables. This isn't going to replace my favorite chili by any means, but it was enjoyable. PS-People who didn't actually make the recipe should refrain from rating it. And providing history lessons. I'm from Texas, and I like chili either way, with or without beans. Nowhere in the recipe does the author refer to it as Authentic Southwestern Chili. Read More
(6)
13 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/08/2020
I made the recipe as directed. It had a good flavor, and I liked the addition of the vegetables. This isn't going to replace my favorite chili by any means, but it was enjoyable. PS-People who didn't actually make the recipe should refrain from rating it. And providing history lessons. I'm from Texas, and I like chili either way, with or without beans. Nowhere in the recipe does the author refer to it as Authentic Southwestern Chili. Read More
(6)
Rating: 5 stars
04/07/2020
I made this recipe exactly the same except I didn’t have beer I used 1/2 cup Dr Pepper. It turned out absolutely amazing. I really like the chicken broth as keeps the flavor smooth not so rich like most chili recipes. I will diffinately make this again and not change anything!! Read More
(3)
Rating: 5 stars
05/02/2020
Hubby sai it was best chili that I ever made. Shared it with my sister and some friends after his complement. Joy Read More
(1)
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Rating: 4 stars
04/13/2020
Delicious. Love the beans in the chili, the only way to make chili. Read More
Rating: 5 stars
04/21/2020
Very delicious!! Read More
Rating: 4 stars
04/11/2020
I'm not a chili afficianado so this recipe was fine I cut down on water to make it less soupy and added another can of beans. Flavor was very good, and lots of leftovers to freeze. Might use a little more meat next time. Liked it. Read More
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Rating: 5 stars
04/14/2020
Didn't have the mushrooms and tomatoes, but it came out great. Read More
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