This chili is packed full of venison, beans and tons of flavorful smoky spices like chipotle and smoked paprika. It’s the perfect way to branch out from the usual ground beef!
So the Super Bowl is coming up. And my team is out (wahhh). You know what that means? It’s all about the food. I mean, truthfully it’s really all about the food whether my team is playing or not. But when my team’s out, the food is pretty much the only reason to watch.
Chili is one of our favorite football foods, of course. And it’s one of Nick’s favorite foods in general, so I make it pretty often. I’m always on the hunt for new chili recipes.
Nick comes from a family of hunters, and lately they’ve taken a few hunting trips and come home with a few deer. So we were gifted with a bunch of frozen ground venison. Though Nick loves venison and any kind of game meat (he ordered antelope when we went out in Arizona on New Year’s Eve), it’s not always my favorite. I have a pretty discerning palate, and though I don’t completely mind the gaminess of venison, I’m not dying for that flavor either.
Over the past few years, first living in Mississippi where Nick was always hunting and now living near my hunter in-laws, I’ve cooked a lot of deer. And my favorite ways to cook it include LOTS of flavorful spices to stand up against that gamey flavor. Chili is perfect for that!
I went with a strong smoky flavor in this chili– using both smoked paprika and chipotle powder. (Did you know chipotles are smoked jalapenos?) It turned out really delicious, and while this spice combo is great with venison, you could definitely also make this chili with ground beef instead!
This chili is perfect for your Super Bowl party– or any chilly night curled up on the couch!
- 2 tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 lb ground venison
- 1 tbsp chili powder
- 1 tsp ground chipotle pepper
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beer
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can dark red kidney beans, rinsed and drained
- Heat the olive oil in a dutch oven or large pot over medium heat. Add the onions and garlic and cook until beginning to soften, about 5-6 minutes. Move the onions to one side of the pot and add the venison, breaking it up with a wooden spoon or spatula. Cook until browned, about 5 minutes.
- Add chili powder, chipotle, cumin, paprika and salt, stir and cook 1-2 minutes until spices are fragrant.
- Add tomatoes, tomato sauce and beer, stirring to pick up any browned bits from the bottom of the pot. Add beans and stir to combine.
- Bring the chili to a simmer and simmer, stirring occasionally, 20 minutes.
- Serve with cornbread, topped with cheese, green onions and/or cilantro!
What else are you making for the Super Bowl? How about this yummy Ginger Wasabi Snack Mix?
And don’t forget dessert! How cute are these Krispie Treat Footballs!?