Sunday Supper - Venison Chili

This weekend, we had the first cold snap of the year in Washington. And all it made me want to do was curl up on the couch with a big blanket and a bowl of something warm and hearty. And my venison chili recipe did the trick. 

It's great for the season, feeds a crowd and freezes well, if you happen to have any leftovers. This recipe also works well with ground beef, turkey, pork, veal, and lamb. Any type or blend of ground meat, really. But it's deer season here, and I attempt to be a supportive wife.

Bitches and Does

Ingredients

• 1 lb. ground venison
• 2 tablespoons extra virgin olive oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 3 cloves of garlic, minced
• 2 (15 oz.) cans of dark red kidney beans, undrained
• 1 (15 oz.) can of black beans, undrained
• 1 (14 oz.) can of diced tomatoes, undrained
• 1 (8 oz.) can of tomato sauce
• 2 beef bouillon cubes
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper

Directions

1. In a large cast iron pot, heat 2 tablespoons of extra virgin olive oil on medium.
2. Sauté the onions and bell pepper until softened, about 3-4 minutes.
3. Stir in the garlic and sauté for 1 additional minute.
4. Add the ground venison and cook until browned, another 5-6 minutes.
5. Add the kidney beans, black beans, bouillon cubes, diced tomatoes and tomato sauce.
6. Stir in the salt, pepper, chili powder, cumin, garlic powder, onion powder, and cayenne pepper. 
7. Simmer on medium-low for about 45 minutes, stirring occasionally. 
8. To stretch the chili, add water. For ever cup of water added, toss in an additional bouillon cube and cook until dissolved.
9. Serve with your favorite toppings: sour cream, cheese, green onions, jalapeños, diced tomatoes, tortilla chips, and/or cornbread, etc.