Venison Chili

Good morning! I do not know about you but I am getting a little tired of winter. I am ready to get out and fish! In a mere 15 days it will be Spring although I do not think that we will see any Spring weather in Wisconsin anytime soon.

In the meantime I thought I would share my favorite recipe for belly warming, hearty Venison Chili! This recipe should keep you warm over the next few week, that is until we can get out and enjoy some time on the water. 

Venison Chili

3 tablespoons hot chili powder

2 tablespoons ground cumin

1/2 teaspoon dried chili flakes

1/4 cup olive oil

3 cups chopped onions ( from 2 medium)

6 garlic cloves, peeled and minced

2 pound ground venison

1 tablespoon dried oregano

2 tablespoons tomato paste

1 tablespoon sea salt

2 ounces dark chocolate chopped

1  12oz. bottle Guinness or lager beer

2 14oz. cans fire roasted tomatoes

2 151/2 oz. kidney beans, rinsed and drained

1 can black beans, rinsed, drained

1 can hominy, rinsed, drained

garnish: cheese and sour cream

Directions

Mix the chili powder, cumin, and chili flakes in small bowl. Heat a heavy large non-stick pot over medium heat. add the spices and stir for 30 seconds to 1 minute until fragrant.

Add the oil, then the onions and garlic, saute until beginning to soften, about 5 minutes. Add the ground meats and saute until no longer pink. Add the oregano, tomato paste, salt and chocolate, stir 1-2 minutes. Add the beer and simmer 5 minutes. Add the diced tomatoes and beans. Bring to a boil and reduce heat, simmer for 1 hour until the flavors develop. 

Be safe in the next storm!