Venison Chili

🛒 Ingredients

• Ground Venison 113 g · 150 kcal
• Olive Oil 4 g · 30 kcal
• Onion 25 g · 10 kcal
• Garlic Cloves 3 g · 4 kcal
• Bell Peppers (mixed colors) 38 g · 8 kcal
• Chili Powder 4 g · 13 kcal
• Ground Cumin 1 g · 5 kcal
• Dried Oregano 0 g · 1 kcal
• Crushed Tomatoes 100 g · 20 kcal
• Tomato Paste 21 g · 18 kcal
• Kidney Beans (canned, drained) 63 g · 69 kcal
• Beef Broth 120 g · 5 kcal

👨‍🍳 Instructions

1. In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the ground venison and cook, breaking it up with a spoon, until browned on all sides.
2. Drain off any excess fat from the venison. Add the chopped onion, garlic, and bell peppers to the pot.
3. Sauté the vegetables for about 5-7 minutes until they soften. Stir in the chili powder, ground cumin, and dried oregano, cooking for another minute until fragrant.
4. Stir in the crushed tomatoes, tomato paste, kidney beans, and beef broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for at least 1 hour.
5. Taste the chili and adjust seasonings as needed, adding more salt, pepper, or chili powder to your preference. Serve hot, garnished if desired.