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The Best Chili

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"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."
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1 h 15 m servings 234
Original recipe yields 8 servings


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  1. 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.
  2. 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.
  3. 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

Per Serving: 234 calories; 5.6 25.7 18.4 44 737 Full nutrition

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