If you're looking for a mean bowl of chili that's ready in no time, this is your go to recipe. I'm a bit biased because this chili has ground venison from a deer my husband shot last season. You literally can't even tell it's venison, there's no game flavor at all! You obviously can use whatever ground meat you fancy. It's super simple, using just the necessities plus its Whole30 & paleo (yay, no beans for us!) Alright, enough talking. Let's cook!
Venison Chili
Prep time: 10 minutes
Cook time: 20 minutes plus 1 hour simmer
Total time: 1.5 hours
2 lbs ground venison (or whatever ground meat you prefer)
2T avocado oil
1 large sweet onion, diced
2 bell peppers, seeded and diced
1 poblano pepper, seeded and diced
3 cloves of garlic, minced
2T chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon oregano
2 cups of broth (whatever you have on hand will be fine)
1, 14.5oz can of tomato sauce
2, 14.5oz cans of tomatoes (I use a mix of stewed & diced)
1, 4oz can of diced green chiles
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1. Brown the meat. Drain the excess oil & set aside.
2. In a large dutch over, saute the onion & bell peppers in 2T avocado oil over medium heat for 8-10 minutes.
3. Add garlic & poblano pepper and stir.
4. Stir in the spices and cook until fragrant.
5. Add the canned tomatoes, sauce, broth and diced green chiles.
6. Bring to a boil and then simmer over low heat for an hour.
7. Serve with your favorite toppings. I love fresh cilantro, avocado, dairy free cheese, & a lime wedge.
Enjoy!
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