Beef and Venison Chili
Beef & Venison Chili, elevated. Bold spices, smoky chipotle, and cozy Tex-Mex vibes made for fall nights, football games, and flannel season.
Equipment
- 1 heavy bottomed 4 quart pot or larger with lid
Ingredients
- 2 pounds ground beef 85% lean, 15% fat
- 2 pounds ground venison
- 2 yellow onions (about 3 cups), small diced
- 3 cloves garlic (about 1 tablespoon) minced
- 1 tablespoon chili powder
- 2 tablespoons smoked paprika
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- ½ teaspoon ground cumin
- 2 tablespoons chipotle in adobo chopped finely
- 3 28 oz cans of crushed tomatoes
- 2 cups beef stock
- 1 tablespoon Sea salt
- Freshly cracked black pepper to taste
- Garnishes
- 1 cup sour cream
- 1 cup shredded cheddar
- ½ cup sliced green onions
Instructions
- Heat a large, heavy-bottomed, non-reactive pot on medium-high heat, no oil necessary. I suggest using an enamel covered cast iron pot such as a Le Creuset dutch oven.
- Cook 2 pounds of ground beef & 2 pounds of ground venison until well done and browned, breaking up the chunks of meat with a wooden spoon every couple of minutes. All the liquid in the pot will evaporate and then the meat will start to brown.
- Add the 3 cups of diced onion and 1 tablespoon of garlic and sauté until translucent, covered with a lid, about 10 minutes. Next mix in 1 tablespoon chili powder, 2 tablespoons smoked paprika, 2 tablespoons onion powder, 1 tablespoon garlic powder, ½ teaspoon cumin, and 2 tablespoons finely chopped chipotle in adobo. Season with 1 tablespoon sea salt and freshly cracked black pepper to taste.
- Add the 3 cans of tomatoes, and 2 cups of beef stock. Return the lid to the pot, and cook for 1 hour on low heat, stirring frequently. Check for seasoning.
- Ladle into soup bowls, then garnish with the divided sour cream, shredded cheese and green onions, if desired.
- The chili will hold in the refrigerator for up to a week, but make sure to cool it down properly. Fill a large container with ice water and place the uncovered container of chili in the ice water until it’s chilled. Then refrigerate.