| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 10 min |
| Cook: | 2 hr 5 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 slices bacon, chopped
- 2 pounds venison stew meat, cut into 1- or 2-inch chunks
- Kosher salt
- Freshly ground black pepper
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 (4-ounce) can chopped green chilies, drained
- 3 cloves garlic, chopped
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika (preferably smoked)
- 1/4 teaspoon chipotle chili powder
- 1 cup dark beer (such as Dos Equis)
- 1 (28-ounce) can fire-roasted whole tomatoes, crushed by hand
- 1 (14 1/2-ounce) can low-sodium beef broth
- 1 chipotle chili in adobo, chopped, plus 2 tablespoons sauce from the can
- 2 tablespoons light brown sugar
- 2 tablespoons unsweetened cocoa powder
Instructions
- Heat a large Dutch oven over medium heat. Add the olive oil and bacon and cook until the bacon renders its fat, about 4 minutes. Remove the bacon to a paper towel-lined plate to drain.
- Pat the venison dry with paper towels and season with salt and pepper. In batches, cook the meat in the Dutch oven until browned all over, about 6 minutes per batch. Remove the meat to a plate as it browns.
- Once all of the meat is out of the pot, add the onion, bell pepper, green chilies, and garlic and cook until the onion and pepper begin to soften, about 5 minutes. Add the chili powder, cumin, paprika, and chipotle powder and cook until the vegetables are coated with the spices, about 1 minute. Pour in the beer, bring to a boil, and boil until reduced by half, about 2 minutes. Add the tomatoes, beef broth, chopped chipotle and chipotle sauce, brown sugar, and cocoa powder. Bring to a simmer and add the bacon and venison back. Simmer the stew, partially covered, until the meat is tender and the sauce is thick and flavorful, 1 1/2 hours to 1 hour and 45 minutes, uncovering for the last half an hour. If the meat is tender but the sauce is too thin, simmer rapidly over high heat for a minute or two to reduce, stirring to keep the bottom from burning.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 413 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 39 g |
| Cholesterol | 108 mg |
| Sodium | 1151 mg |
Reviews
This was excellent. I made some exchanges based on what I had. Ground venison, carrots and celery instead of green peppers. The chipotle, cocoa and beer flavors blended wonderfully for a deep, rich flavor. If you aren’t into spicy, I recommend omitting the chipotle ingredients and doubling the chili powder.
First time making chili with venison. This recipe was a hit with my family. The chipotle and smokiness was subtle and extremely pleasant. I followed the recipe, only had a coffee stout beer in the fridge and it turned out just great! Will definitely be sharing and making again.
Excellent!! I did cut way back on the chipotle pepper/spice as it is very hot.