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–+ servings

Spicy Venison Chili

Spicy Venison Chili

A spicy twist on classic venison chili featuring chorizo and brewed coffee.
 Michigan Fitness Foundation
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dishes, Soups and Stews
World Cuisine American
Servings 12

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, 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

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 cooked 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 10 minutes.
  • Serve as is, or over cooked rice or mashed potatoes