Enjoy wild game meat with this thick, hearty, and delicious venison chilli recipe! Add your favourite toppings and enjoy!
INGREDIENT
– 2 Tbsp avocado oil– 1 large yellow onion diced– 1.5 lbs ground venison *– 2 bell peppers color of choice– 1 jalapeno pepper seeded and chopped.– 5 cloves garlic minced– 2 to 3 Tbsp chili powder to taste– 1 (15-oz) can diced tomatoe– 1 (15-oz) can black beans **– 1 to 3 cups beef broth ***– 2 Tbsp pure maple syrup or brown sugar optional– 1 tsp sea salt to taste
INSTRUCTIONS
Medium-high heat avocado oil in a large Dutch oven on the stove.Sauté yellow onion for 5 minutes, stirring occasionally, until softened.
Step 1
Break up ground venison with a rubber spatula or wooden spoon in the soup pot for a few minutes.
Step 2
Add bell peppers, jalapeno, garlic, chilli powder, diced tomatoes, black beans, beef stock, pure maple syrup, and sea salt and mix well. Cover the pot and boil.
Step 3
Cook for 20 minutes (or an hour if time allows) on medium-low or low heat after boiling. Longer cooking deepens chilli flavour. Stir occasionally when cooking chilli.
Step 4
Taste the chilli and add salt, powder, or maple syrup.In large bowls, add sour cream (or Greek yoghurt), grated cheese, chopped red and green onions, cilantro, tortilla chips, etc. to chilli.