Over Thanksgiving, my uncle me the heartfelt gift of 8lbs of venison meat. Many years ago a friend's mom made ground venison chili and it was phenomenal. The weather in the northeast yesterday called for staying warm indoors and cooking. This recipe is a combination of a few recipes I found online. The result far exceeded my expectations, so I thought I would share.
Final product, over rice with sharp white cheddar, jalapeno, and green onion.
Cook Time
- 3.5 – 4 hrs
Requirements
- Stove-top
- Oven
- Dutch Oven with lid
Ingredients
- 2 lbs Venison Steak
- 2 Spanish Onions
- 1-2 tbsp Olive Oil
- 3 Cloves of Garlic
- 8 oz Beef Stock
- 8 oz Guinness Beer
- 4 oz Tomato Paste
- 2 tsp Dark Brown Sugar
- 1 tsp Cinnamon
- 2 tbsp Chili Powder
- 2 tbsp Ancho Chili Powder
- 1 tbsp Paprika
- 2 tsp Garlic Powder
- 1 tbsp Dried Oregano
- 1 tbsp Dried Parsley
- 28 oz Tomato Puree
- 4 oz Water
- Salt & Pepper to taste
Directions
Preheat the oven to 300 degrees F.
Slice the steak in 1/4-1/2 inch cubes. Add olive oil to dutch oven on the stovetop. Set to the heat to high. Add the steak, generously coating with salt, pepper, and garlic powder. Sear the outside of the steak until browned but do not overcook. Once seared, remove the steak and set aside.
Finely chop onions and garlic. Add the onions to the pot with additional olive oil. Set the heat to medium and cook until translucent. Then add the garlic for an additional 1-2 minutes, stirring consistently.
Now add beef stock and Guinness and bring to a simmer. Lower the heat if necessary to keep a steady simmer. Deglaze the bottom of the pot, cooking until the liquid is reduced by almost half.
After reducing the stock and beer, add the tomato paste, sugar, and cinnamon. Stir the ingredients together and cook for 1-2 minutes. Then add the tomato puree, water, and dry ingredients (Chili, Ancho Chili, Paprika, Oregano, Parsley). Stir everything together and increase the heat to medium. Bring everything to a simmer. Once the pot is bubbling, give it one final stir, cover with the lid, and place it into your pre-heated oven.
Remove the pot every 45min - 1hr and stir. Cook in the oven for 3 hrs and then let the chili sit for at least 30 minutes before serving. Be sure to make extra… After refrigerating overnight, it tastes even better!
Stock, Beer, Onion, and Garlic
Everything combined. Ready for the oven
bon appetit
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