Venison Chili

This is a great way to use ground venison! It is our favorite chili recipe. You can adjust the heat by increasing or decreasing the chipotle pepper powder.

INGREDIENTS

1 (19 oz) can mixed beans

1 (4.5 oz) can green chiles

1/2 pound bacon, chopped

1 1/2 pounds ground venison

2 cups beef broth

1 cup tomato juice (or more)

4 cloves garlic processed through garlic press

1 large onion, diced

1 tablespoon vegetable oil

1 tablespoon fancy molasses

1/2 tablespoon ground cumin

1 to 2 teaspoons ground chipotle pepper powder (the more you use the hotter it gets)

1 teaspoon paprika

1 teaspoon ground coriander

1 teaspoon ground mustard powder

1 teaspoon instant coffee granules

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS

Bring the oil to medium-high heat in a large Dutch oven or an oven safe pot, add onions, bacon and ground venison and brown the meat.

Add the remaining ingredients, cover pot and place in a preheated 250 degree Fahrenheit pot and cook for 2 hours.

Remove from oven, give the chili a stir and add tomato juice if necessary so it doesn’t stick. This will depend on what kind of pot you are using, you may not need to add more.

Return to oven and cook for another hour.

Serve sprinkled with cheese and nacho chips to scoop it up with.

Enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.