Venison Chili

For me, nothing beats a bowl of chili with some cornbread on a cold, rainy day. The cornbread recipe I will make a separate post for as it came from my mom. You can substitute venison for beef and top with anything you like (sour cream, cheese, jalapenos). I made this a bit spicy which is what I like, but feel free to omit the chilis.

Ingredients:

1.5 pounds ground venison or beef

1 medium onion, diced

2 cups diced green bell pepper

1 can crushed tomatoes 16 oz

1 can of red kidney beans, drained

1.5-2 cups beef broth

1.5 cups diced celery

6 T fresh minced garlic

2 T tomato paste

1 bay leaf

In the beef/venison: 1 tsp each of garlic powder, onion powder, oregano, smoked paprika, chili powder

2 chopped ancho chilis

2 T Worcestershire sauce

Salt/pepper to taste

Instructions:

1)Season the meat with the spices listed above, I approximated but you can adjust to your liking. Brown in a large pot until just cooked and remove

2) Add oil if needed and add all the chopped vegetables, add salt/pepper and cook 5 minutes

3) Add tomato paste and allow it to brown to add more flavor. Add the garlic and cook 1 minute until fragrant

4) Add the crushed tomatoes and chilis, scrape the bottom of the pan. Fill the crushed tomatoes can with beef broth and add.

5) Add the bay leaf along with 2 T each of smoked paprika, chili powder, oregano leaves, Worcestershire sauce. Simmer on medium -low for 40 minutes

6) Add the beans and simmer another 20 minutes, taste and adjust seasonings

7) Top with cheese or sour cream and serve with cornbread