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Cozy Venison Chili with Dark Beer: Best Easy Recipe

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This venison chili with dark beer is a deep, smoky, and hearty one-pot meal that even self-proclaimed chili haters will love. Lean venison, rich stout, and a technique of blooming spices create complex flavor without hours of simmering.

Ingredients

Scale
  • 2 pounds ground venison (mixed with 10-15% pork fat if possible)
  • 12 ounces dark beer (stout or porter, such as Guinness)
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 14.5 ounces canned diced tomatoes (fire-roasted preferred)
  • 1 cup low-sodium beef broth
  • 15 ounces canned kidney beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 2 tablespoons olive oil
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños, lime wedges

Instructions

  1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the ground venison and cook for 6-8 minutes, breaking it apart, until browned and liquid has evaporated. Transfer meat to a bowl with a slotted spoon, leaving rendered fat in the pot.
  2. Reduce heat to medium. Add remaining 1 tablespoon olive oil and the diced onion. Cook for 5-6 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add tomato paste, chili powder, smoked paprika, cumin, and oregano. Stir constantly and cook for 2 minutes until the paste darkens and spices are fragrant.
  4. Pour in the dark beer and scrape up browned bits from the bottom of the pot. Let simmer for 2-3 minutes until slightly reduced.
  5. Return the browned venison to the pot. Add diced tomatoes (with juices), beef broth, and drained kidney beans. Stir to combine.
  6. Bring to a gentle boil, then reduce heat to low. Cover with lid slightly ajar and simmer for 45 minutes to 1 hour, stirring occasionally. Taste and adjust salt and pepper.
  7. Remove from heat and let rest for 10-15 minutes before serving. Ladle into bowls and top with desired garnishes.

Notes

For best flavor, make the chili a day ahead and reheat. To thicken, mash some beans against the pot or use a cornstarch slurry. For a vegetarian version, skip the meat and add extra beans and finely chopped cremini mushrooms. The chili freezes well for up to 3 months.

Nutrition

Keywords: venison chili, dark beer chili, easy chili recipe, venison recipe, winter chili, one-pot chili, gluten-free chili

Find it online: https://flurpchef.com/cozy-venison-chili-with-dark-beer-best-easy-recipe/