Once you try deer chili, you will want seconds! Many hunters (and their friends and family) have freezers stocked with venison from autumn hunting expeditions. If venison is not available, substitute ground sirloin. Garnish with reduced-fat sour cream and/or reduced-fat shredded cheddar, if desired. You can make the chili a day ahead and refrigerate; reheat in the microwave or on the stovetop.
- 1 pound ground venison
- 1 cup chopped sweet onion
- 1 cup chopped green bell pepper
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 2 tablespoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon freshly ground black pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 tablespoon tomato paste
- 1 (15-ounce) can red kidney beans, rinsed and drained
Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.
Reduce heat to medium. Use your Ulu knife to chop onion, bell pepper, garlic and to cut your venison into small pieces. Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (through black pepper). Add meat and onions. Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat.