Venison chili with a twist...a slight kick and a hint of sweetness.

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Recipe Summary

prep:
25 mins
cook:
1 hr 20 mins
total:
1 hr 45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon olive oil over medium-high heat in a skillet. Add venison and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

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  • Heat remaining tablespoon olive oil over medium-high heat in a separate skillet. Add sausage and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine venison and sausage in a large pot.

  • Melt butter over medium heat in a skillet. Add onion, jalapeno, and garlic and cook and stir until softened, 5 to 7 minutes. Carefully transfer mixture to a food processor and lightly blend. Add to meat mixture.

  • Lightly blend tomatoes in a food processor; add to meat mixture. Add chili powder, beef bouillon, liquid smoke, cumin, cayenne, and allspice, stirring after each addition. Stir in beer, kidney beans, tomato sauce, and bourbon.

  • Bring chili mixture to a boil; reduce heat to low and let simmer until thickened and reduced, about 1 hour.

Cook's Note:

If thickening is desired, remove 1/2 cup liquid and combine with 1 to 2 teaspoons flour to form a paste. Whisk mixture back into chili.

Nutrition Facts

506 calories; protein 34.7g 70% DV; carbohydrates 29.4g 10% DV; fat 24.7g 38% DV; cholesterol 107.6mg 36% DV; sodium 1346.4mg 54% DV. Full Nutrition