A spicy twist on classic venison chili featuring chorizo and brewed coffee. |
Ingredients
- 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, vegetables, 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 lime, quartered
Instructions
- In a large pot over medium heat, add oil, onions and garlic and cook until translucent.
- Add chorizo, if using, and cook until browned. Remove chorizo with a slotted spoon, place in a bowl, and set aside.
- Add venison, increase heat to medium high, and cook until browned.
- Reduce heat, add chorizo, tomato paste, seasonings, and mix thoroughly.
- Add coffee, honey, maple syrup or molasses and broth.
- 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.
- Rinse beans and add to the pot. Let cook until beans are hot and the chili is thick, about ten minutes.
- Serve as is, or over cooked rice or mashed potatoes