Black bean venison chili
Black bean venison chili is an easy to make one pot dish. A great family dinner full of flavor.
Mexican food is one of my favorite cuisines. I love how all the vibrant flavors comes together to form balanced dishes.
Many different ways to serve this dish
- simply with rice, plain or pilaf rice, topped with sour cream and fresh coriander,
- in tacos or on top of nachos
- inside an Enchilada or burrito
- With corn masa dumplings (Chochoyotes)
This black bean venison chilli freezes well! Make sure it’s completely cooled before freezing.
Because of these reasons I always make a big pot and put in the extra effort to make it delicious.
This venison chilli recipe makes a big pot and I never really do smaller batches because we always use it. However you can easily half this recipe if preferred.
What beans to use?
Beans are an important ingredient in a good venison chili recipe.
Dried beans are the best. They take longer to cook then canned beans but a good chili needs a long cooking time anyway to bring all the flavors together for a well balanced hearty Mexican stew.
My preference is black beans however kidney beans work well as a substitute in this venison black bean chili.
I’m using chipotle in adobo for a rich smokey spice element.
This recipe is mild to medium spiced. The chipotle chili ads complexity as well as spice to the dish.
If you prefer a spicy venison chili then simple add extra chipotle in adobo to the recipe.
Beef works well as a substitute in this deer chili recipe .
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Black bean venison chili
Ground or diced meat gently cooked at low temperature in a flavorsome broth for about 3-4 hours. The meat and beans are tender and all the flavors has combined to a well balanced hearty Mexican chilli con carne.
venison chilli con carne recipe
venison chilli con carne
- Soak the beans in cold water.
- Cook the onions and garlic until soft.
- Add the meat and cook until brown.
- Add carrots, spices, bay leaves, tomato paste, crushed tomatoes and worcestershire sauce. Mix well.
- Add enough water or stock to cover everything. Simmer for 30 minutes - 1 hour. Add more liquid if needed.
- Drain the beans and add them to the stew.
- Cook for another 2-3 hours. Add more water if needed. Season with salt pepper and dried herbs.
- Serve with sour cream and fresh coriander leaves on top.
Chili is such a staple in our house! We get venison every winter and it makes it such a heartier meal.
Such a great chili recipe! Easy to make, comforting, and super delicious!