Updated: Feb 3
When it comes to chili, I'm extremely picky. This recipe is a new favorite in our house and will be sticking around for awhile.
1 tablespoon Olive Oil
1 1/2 pounds Ground Venison
1 medium Yellow Onion, diced
1 Green Bell Pepper, diced
1 Red Bell Pepper, diced
4 Garlic cloves, minced
2 tablespoons Chili Powder
1 tablespoons Ground Cumin
2 teaspoons Smoked Paprika
1 teaspoon Dried Oregano
1 teaspoon Salt
3 tablespoons Tomato Paste
1 tablespoon Worcestershire sauce
28 ounces Fire-Roasted Diced Tomatoes
1 (15 ounce can) Black beans, drained and rinsed
1 (15 ounce can) Red kidney beans, drained and rinsed
1 (12 ounce can) Beer
1 cup Beef Broth
1 Bay Leaf
Optional Toppings For Serving:
Shredded Cheddar Cheese
Heat the oil in a large Dutch oven or pot. Add in venison, onion and bell pepper. Sauté for 6 minutes, the venison should be mostly browned and the vegetables should be starting to become tender.
Add in garlic and cook for an additional minute.
Add in seasonings and tomato paste. Then mix
Add in Worcestershire sauce, diced tomatoes, beans, beer, bay leaf and broth. Bring to a boil. Reduce to a simmer and simmer for 39 minutes
Remove bay leaf and serve with optional toppings if desired.