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Spicy Venison Chili

Spicy Venison Chili

A spicy twist on classic venison chili featuring chorizo and brewed coffee.
 Michigan Fitness Foundation
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dishes, Soups and Stews
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, 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
Keyword Beans, Comfort Food, Slow Cooker, Venison