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The perfect blend of spices, peppers, and beans to create the best chili you’ve ever tasted. Great for the cooler days of fall and winter and fantastic paired with a crusty bread or homemade cornbread.
My husband used to be a chili hater. When we got married and I told him I was making chili, he curled up his nose in disgust. He never liked it growing up, so he couldn’t possibly like my chili.
But, he was wrong. He soon became a chili soup lover. It’s all in what you put in it. I know, the Texans are complaining because this has beans in it. Traditional chili does not, in fact, have beans. But… to me, it’s just hamburger soup if you don’t put some beans in it. I like them, they add a bit of something that is otherwise missing in non-bean chili.
When the weather starts getting cooler, he often asks if I’m going to make chili soon. And I usually oblige. I love the cooler weather. I can open up the windows, I can cook and bake without worrying about it heating the house up too hot. I really get to work out my culinary skills in the cooler months.
I really enjoy cooking, especially something that can just be simmered slowly in a pot all day long. The aroma wafts throughout the house and reminds me of the comfort that some food brings. I don’t know what it is about the smell of a pot of chili simmering on the stove that I love so much, but I do.
It’s comforting. It smells good. It warms the soul before a bite even touches your lips.
I love it. And I’m sure you will too. So, let’s get started.
Easy Venison Chili
Note that you can substitute any ground meat in this chili. I often use ground venison in it, and it tastes amazing.
The longer you simmer this, the better it tastes and the thicker it will become. I like to leave mine simmering for a few hours, minimum. But you can absolutely stop at an hour if you’re pressed for time. Another option would be to brown the meat and throw everything in the crockpot, on low, for about 6-8 hours. Up to you.
Also, I know some people think beans have no business in chili. I feel they do. If you don’t put them in your chili, you can omit them. I don’t think it’s chili without them, more like a hamburger soup. Also, totally up to you.
Tools I Used in This Recipe:
- 1 Lb Ground Venison, or any ground meat
- 1 Small Onion, chopped
- 4.5 Oz Chopped Green Chilis, undrained
- 1 teaspoon Oregano
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Cayenne Pepper
- 2 Pints Canned Light Red Kidney Beans, drained and rinsed
- 1 Pint Canned Tomatoes
- 2 Quarts Tomato Juice
- 2 Tablespoons Chili Powder
- Start by adding your ground venison, chopped onion, green chilis, oregano, cumin, and cayenne pepper to a 5 quart stock pot. Sauté over medium heat until onion is translucent and meat is cooked through.
- Drain meat mixture of excess grease and put back in pan.
- Drain your kidney beans and tomatoes, rinse.
- Add kidney beans, tomatoes, tomato juice, and chili powder to the 5 quart pan.
- Return to heat, simmer, on low for at least an hour, uncovered. Stirring occasionally. The longer you simmer, the thicker and more flavorful your chili will become. If it's becoming too thick too quickly, you can cover it.
- Top with sour cream, cheese, green onions, or anything else you enjoy.
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Do you put beans in your chili? Share in the comments below or join the conversation on facebook or instagram!