Are you looking for a delicious and satisfying dinner that's also healthy and relatively quick to make? Then look no further! This venison chili recipe, boasting rich flavors and a hearty texture, is perfect for a chilly evening or a weekend gathering. Forget the beans – this recipe focuses on the intense, savory flavors of venison, perfectly complemented by a blend of warming spices. It's a fantastic example of healthy meals that don't compromise on taste. Get ready to experience a new favorite among your quick dinner ideas!
Ingredients:
This recipe serves 4-6 people. Adjust the quantities as needed for larger groups.
- 1.5 lbs ground venison
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Optional toppings: shredded cheddar cheese, sour cream, avocado, chopped cilantro
Instructions:
Get Started: Heat the olive oil in a large pot or Dutch oven over medium-high heat. This is where the magic begins!
Brown the Venison: Add the ground venison to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Don't overcrowd the pot; work in batches if necessary for even browning.
Sauté the Vegetables: Add the chopped onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step builds a flavorful base for your chili.
Simmer the Chili: Stir in the crushed tomatoes, tomato sauce, diced tomatoes and green chilies, chili powder, cumin, oregano, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour for a deeper, richer flavor. The longer it simmers, the more the flavors meld together.
Serve and Enjoy: Ladle the chili into bowls and top with your favorite toppings, such as shredded cheddar cheese, sour cream, avocado, or chopped cilantro. This is a great opportunity to personalize your chili experience!
Cooking Tips for the Best Venison Chili:
- For a richer flavor, use venison that's at least 80% lean.
- Don't be afraid to adjust the spices to your liking. If you prefer a milder chili, reduce the amount of cayenne pepper. For a spicier kick, add more!
- For a thicker chili, simmer it uncovered for the last 15-20 minutes of cooking time.
- Leftovers can be stored in the refrigerator for up to 3 days and are even tastier the next day!
Variations:
- Add some heat: Include a few dashes of your favorite hot sauce for an extra fiery kick.
- Beef it up: Combine ground venison with ground beef for a heartier chili.
- Vegetarian adaptation: Replace the venison with 1 pound of your favorite vegetarian substitute, such as lentils or mushrooms.
- Spice it up: Experiment with smoked paprika, chipotle powder, or ancho chili powder for a unique flavor profile.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 350-400
- Protein: Approximately 30-35g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 20-25g
This venison chili no beans recipe is a fantastic addition to your repertoire of easy recipes and delicious dishes. It's a perfect example of how homemade cooking can be both simple and incredibly flavorful. Enjoy!