Come in from the outdoors and enjoy a steaming bowl of this hearty, smoky venison chili smothered with all the great toppings. Serve with crusty bread.

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Serves: 6

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Ingredients

Seasoning Mix: 

  • 2 tbsp (25 mL) each ground cumin and chili powder
  • 1 tbsp (15 mL) dried oregano leaves
  • 2 tsp (10 mL) salt
  • 1 tsp (5 mL) each cayenne pepper and smoked paprika

Chili:

  • 1/4 cup (50 mL) vegetable oil
  • 1-1/2 lb (750 g) Ontario Venison Shoulder, cut into 1/2-inch (1 cm) cubes
  • 8 oz (250 g) ground Ontario Venison
  • 4 cloves garlic, minced
  • 2 to 3 hot chili peppers, minced 
  • 1 large Ontario Onion, diced
  • 1 each large sweet red and green pepper, diced
  • 1 can (540 mL) diced tomatoes, drained
  • 1 cup (250 mL) Ontario Beer 
  • 1-1/2 cups (375 mL) tomato sauce
  • 1/2 cup (125 mL) smoky barbecue sauce 
  • Hot sauce
  • Salt and freshly ground black pepper 

Toppings:

  • 1/2 cup (125 mL) Ontario Sour Cream
  • 1/2 cup (125 mL) chopped green onions
  • 1 cup (250 mL) shredded smoked Ontario Gouda Cheese
  • 1/2 cup (125 mL) chopped fresh Ontario Cilantro 

Instructions

Seasoning Mix: In small bowl, combine cumin, chili powder, oregano, salt, cayenne pepper and smoked paprika. Set aside.

Chili: In heavy bottomed large pot, heat 2 tbsp (25 mL) of the oil over high heat, for 2 for 3 minutes or until you start to see a wisp of smoke coming from the pot. Cook diced and ground venison in small batches, until meat is browned; transfer to large bowl; set aside. 

Add remaining oil and heat over medium heat. Add garlic, hot chili peppers and onion; cook for 1 to 2 minutes or until starting to soften. Stir in reserved seasoning mix; cook for 2 minutes. Stir in red and green peppers; cook for 1 minute. Stir in reserved venison and diced tomatoes.

Increase heat to high, stir in beer and deglaze the pot. Stir in tomato and barbecue sauces; cook stirring occasionally, until chili comes to a low boil. Reduce heat to medium-low and simmer gently for 1-1/2 to 2 hours, stirring occasionally, until venison is tender and chili is saucy and thick. Season to taste, with hot sauce, salt and pepper. 

Toppings: To serve, ladle chili into bowls and garnish with sour cream, green onions, cheese and cilantro. Serve immediately.

Nutritional information

1 Serving (with toppings):

  • PROTEIN: 43 grams 
  • FAT: 20 grams
  • CARBOHYDRATE: 23 grams
  • CALORIES: 458
  • FIBRE: 3 grams
  • SODIUM: 1820