Scott & Tiffany Haugen - October 03, 2017

Black Bean and Venison Chili Recipe

Free up your freezer space with this one-pot venison recipe, the perfect comfort food for a chilly day

Print Recipe

Serves: 5
Prep time: 20 minutes
Cook time: 35 minutes

Ingredients:

1 pound venison, ground or small cubes
2 tablespoons olive oil
1 onion, minced
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons unsweetened cocoa powder
½ teaspoon cayenne pepper
½ teaspoon coriander
½ teaspoon cinnamon
1 (6-ounce) can tomato paste
2 cups beef broth
2 cups water
2 (15-ounce) cans black beans, drained
Salt and pepper, to taste

Directions:

In a heavy stew pot or Dutch oven, heat olive oil. Sautée venison, onions and garlic on medium-high heat until meat is browned.
Add spices and continue to brown to release and toast the spices. Add tomato paste and continue to brown 1-2 minutes.
Add water and broth; bring to a boil. Reduce heat to medium-low and simmer at least 20 minutes. Add black beans and simmer an additional 15 minutes.
Garnish with sour cream, avocado and cheddar cheese, if desired.
To cook in a slow cooker, sautée ingredients as directed. Then add meat mixture, water, broth and beans to the slow cooker. Simmer on low 1-3 hours.

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