Simple and Spicy Venison Chili
Cook Time
50
Yield
4-6
RECIPE Ingredients
- 2 lbs ground venison
- 2 tablespoons duck fat
- 2 tablespoons cumin
- 1 tablespoon turmeric
- 1 teaspoon each salt and pepper
- 1 tablespoon garlic powder
- 3 tablespoons chile powder
- 1 teaspoon crushed pepper flakes (or less if desired)
- ½ cup tomato purée
- 1 tablespoon cinnamon
- 3 tablespoons honey
- Cilantro, optional
- Thinly sliced red onion, optional
- Pickled jalapeño peppers, optional
- Grated cheese; jack or cheddar, optional
- Sliced avocado, optional
Recipe notes
This quick and easy chili relies on fragrant spices for its distinctive flavor. Adjust the spice level to your preference by using less chile pepper, but don’t skip the cinnamon and honey to balance all the elements. Serve with suggested toppings, use in tacos, sloppy Joes, or serve over rice.
Use metal utensils, not wood, when handling turmeric. Clean up any turmeric spills immediately.
RECIPE Preparation
- Place two tablespoons of duck fat in a heavy-bottom pot or Dutch oven over medium heat. Add 2 lbs of ground venison and sauté, stirring and breaking up the meat, until well browned.
- Lower the heat. Add the spices one at a time, stirring to coat the venison. Allow the spices to bloom over low heat for a few minutes while continuing to stir. Avoid using high heat as it can burn the spices.
- Deglaze the pot with ½ cup of tomato purée and bring to a simmer. Add ½ cup of water and continue to simmer.
- Add 3 tablespoons of honey and stir to combine.
- Reduce the heat to low and simmer for 20 minutes to allow all the flavors to marry, or longer if desired. Add more tomato purée if the chili appears too dry.
- Serve with sliced red onions, shredded cheese, jalapeño peppers, avocado, and chopped cilantro, if desired. Soft corn tortillas or chips make great accompaniments.
