It's that time of year when have freezers are stocked (if you have a hunter-gatherer in the family) with venison from autumn hunting expeditions. One of the favorites of those that like wild game dishes is deer chili.You can make this chili a day ahead and refrigerate; reheat in the microwave or on the stove top.
Enjoy!
What you need:
Cooking spray
1 pound ground venison
1 cup chopped sweet onion
1 cup chopped green bell pepper
4 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon tomato paste
1 (15-ounce) can red kidney beans, rinsed and drained
Git 'ur done:
-Heat a small Dutch oven over medium-high heat.
-Coat pan with cooking spray.
-Add venison; cook three minutes or until browned, stirring to crumble.
-Remove from pan with a slotted spoon. Cover and keep warm.
-Reduce heat to medium.
-Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently.
-Stir in chili powder and next 4 ingredients (through black pepper). Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil.
-Cover; reduce heat, and simmer 30 minutes. Add red kidney beans; cook, uncovered, 15 minutes.