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Ingredients
3 tablespoons vegetable oil
1 large onion, finely chopped
2 large cloves garlic, minced
1 small hot green chili pepper, minced (optional)
1 ¼ pounds venison, cut into half-inch cubes (or beef round)
¾ pound ground venison (or ground pork)
1 28-ounce can crushed tomatoes
3 tablespoons red-wine vinegar
2 ½ tablespoons ground chili powder, plus a pinch
2 tablespoons ground cumin
2 tablespoons Worcestershire sauce
½ teaspoon cayenne pepper, plus a pinch
1 large green bell pepper, seeded and chopped
2 teaspoons salt, or to taste
Freshly ground black pepper to taste
1 10-ounce can red kidney beans, drained
3 tablespoons masa harina or fine cornmeal, mixed with a little water into a smooth paste (see note)
Nutritional analysis per serving
25 grams carbs; 20 milligrams cholesterol; 302 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 6 grams fiber; 736 milligrams sodium; 30 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a very large skillet. Stir in the onion, garlic and chili pepper and saute over medium-high heat until the onion is just tender, about five minutes.
- Step 2
Add the cubed and the ground venison and continue cooking for four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the kidney beans and masa harina. Bring the mixture to a boil, then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick.
- Step 3
Stir in the kidney beans and masa harina and heat through. Taste and adjust the seasoning.
In the absence of masa hrina or cornmeal, the chili may be thickened by longer cooking.
Private Notes
Comments
Delicious recipe, it has a Tangy flavor from the Worcestershire & red vinegar that goes very well with venison's profile. We made some changes because of personal preferences: First, we made it a little less "meaty" by using only 1.5LBs venison, and compensated by using 2 cans of drained and rinsed beans (1 pinto and 1 kidney) in place of the 10oz of beans. Second, we cut back on the cumin since there is already a lot in the chili powder. Finally, we added some chopped cilantro at the end!
Great recipe. I used 2 lbs ground venison instead of the split between cubed and ground, tripled the beans, and added some tomato puree.
Delicious! Added a full teaspoon of cayenne. Simmered for an hour before adding beans and masa marina, then another 45-60 minutes. Perfect heat, tender meat. Also added a can of black beans, because we like black beans. Served with homemade soft corn tortillas and a small dollop of sour cream.
I've made this several times and it is excellent. Ingredients as directed plus an extra pepper for more heat. After softening the veggies and browning the meat, I usually put in the crock for about 4.5 hours.
As others noted, we cooked the meat 60 minutes rather than 30. I added a can of tomato sauce and the spice was still too much. I will cut it in half next time. I was very impressed with the meat taste-it really cooks the deer "flavor" out. Which most of us appreciate!
This has been my family’s go to chili since it appeared in the food magazine. Today we make as our veggie chili and add an extra can of beans- black or red…whatever appeals! Awesome flavor from the vinegar and Worcestershire!