"The Red Gold Tomato Love Original Diced Tomatoes + 2X More Chilies make a great spicy base for this hearty chili. This chili is made using ground deer meat, it can be substituted for ground beef if you can't find venison. Don’t forget to add your favorite toppings such as shredded cheddar, pickled jalapenos, and sour cream."
Spicy Venison Chili
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Prep time: 10mins
Cook time: 1hr 45mins
Serves or Makes: 8-10
Recipe Card
ingredients
- 1/4 cup olive oil
- 3 lbs ground venison
- 2 large yellow onions, diced
- 6 garlic cloves, minced
- 1/2 cup chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- Salt, to taste.
- Black Pepper, to taste.
- 2 cans (20 oz) Red Gold Tomato Love Original Diced Tomatoes + 2X More Chilies
- 2 cans chili beans, rinsed and drained
- 2 tablespoon tomato paste
- 1 12 oz bottle of beer
- 1 cup beef stock
- 2 tablespoon cornmeal
Method
Step 1
Heat a large, heavy soup pot over medium heat and add oil.
Step 2
Add the venison and cook until it begins to brown, about 8 minutes.
Step 3
Add onion and garlic, and cook until onion becomes soft, about 2 minutes.
Step 4
Stir in chili powder, paprika, cumin, oregano, salt, and pepper, and cook until all of the meat is coated with the spices, about 2 minutes.
Step 5
Add the Tomato Love tomatoes, tomato paste, beer, and stock, and bring chili to a simmer. Cook the chili at a low simmer for 45 minutes to 1 hour or until the flavors come together and the texture thickens.
Step 6
Add beans and simmer another 15 minutes.
Step 7
During the cooking, add water to keep the chili moist as the liquid evaporates.
Step 8
At the end of the cooking time, sprinkle the cornmeal over the chili and stir in. Cook until the cornmeal is cooked through and has slightly thickened the chili, 10 to 15 minutes.
Step 9
Ladle the hot chili into bowls and top with cheese, diced onion, and sour cream.