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Spicy Venison Chili

A spicy twist on classic venison chili featuring chorizo and brewed coffee.
Recipe by Michigan Fitness Foundation
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Cost per servingPer serving$2.85
Makes12 servings
Total timeTotal55 minutes
Prep 15 minutes Cook 40 minutes
Prep 15 minutes Cook 40 minutes
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Ingredients

Makes 12 servings. Check items off as you go.
  • 1 tablespoons vegetable oil
  • 1 large yellow or white onion diced
  • 6 cloves garlic minced
  • ½ pound Mexican-style chorizo (optional)
  • 2-3 pounds venison ground or diced
  • 3 tablespoons tomato paste
  • 1 ½ tablespoons Homemade Taco Seasoning
  • 3-4 tablespoons Homemade Chili Seasoning
  • 1 cup brewed black coffee
  • 2 tablespoons honey*, maple syrup, or molasses
  • 1 quart broth (beef, vegetable, or venison)
  • One (28-ounce) can diced tomatoes
  • Three (15-ounce) cans whole kidney, pinto, or black beans drained and rinsed
  • Salt to taste

Optional Garnish

  • 1 bunch cilantro washed and torn
  • One (8-ounce) block Monterey Jack or cheddar cheese shredded
  • 1 medium lime sliced into wedges

Directions

  1. In a large pot over medium heat, add oil, onions and garlic and cook until translucent.
  2. Add chorizo, if using, and cook until browned. Remove chorizo with a slotted spoon, place in a bowl, and set aside.
  3. Add venison, increase heat to medium high, and cook until browned.
  4. Reduce heat, add cooked chorizo, tomato paste, seasonings, and mix thoroughly.
  5. Add coffee, honey, maple syrup or molasses and broth.
  6. Stir to combine and bring to a light boil. Reduce to simmer, cover partially, stirring occasionally until chili cooks down and the sauce thickens, about 15 minutes.
  7. Rinse beans and add to the pot. Let cook until beans are hot and the chili is thick, about 10 minutes.
  8. Serve as is, or over cooked rice or mashed potatoes
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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