Venison Chili with Chipotle Peppers

September 15th, 2010 |

Author: Susan

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I’ve made a lot of venison chili recipes, and I truly love them all. But this venison chili with chipotle peppers is my favorite by far. I shared the recipe last winter with a friend who entered it in the Department of Justice’s annual chili cook off, and it won third place. Last night I made it for Rick’s monthly hunt club meeting. I made a double batch, and the guys ate almost every bite of it!

Recipe: Venison Chipotle Chili

Ingredients

1 tablespoon oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 pounds ground venison, browned
1 (28-ounce) can plum tomatoes with juice, chopped
1 to 2 tablespoons chopped canned chipotle peppers in adobo sauce
Salt and pepper to taste

Instructions

In a large, heavy saucepan, heat oil over medium heat.
Add onions, garlic, and bell peppers.
Cook until tender (5 to 10 minutes).
Add chili powder and cumin and cook, stirring frequently, for 2 minutes.
Add the venison, tomatoes, and chipotle peppers.
Heat to boiling. Add a little water if it looks thicker than you like. Decrease the heat and simmer uncovered for at least 20 minutes.
Season with salt and pepper.