The Best Chili

Garden-fresh produce--from beefsteak tomatoes, to carrots, peppers, and onions--makes this venison chili nothing short of the best!

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 234 Calories

Ingredients

• 1 tablespoon molasses
• 2 tablespoons vegetable oil
• 2 cups water
• 1 onion, chopped
• 1 teaspoon salt, or to taste
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 pound ground venison
• 1 tablespoon chili powder
• 1 (6 ounce) can tomato paste
• 2 large carrots, chopped
• 1 (15 ounce) can black beans, drained and rinsed
• 2 bell peppers, chopped
• 1 (12 fluid ounce) can cream-style ale
• 3 large beefsteak tomatoes, chopped
• 2 cups no-salt-added chicken broth
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon ground black pepper, or to taste

Recipe Instructions

Step 1

Heat vegetable oil in a 6-quart Dutch oven over medium heat. Add ground venison and cook until browned, 5 to 7 minutes. Add bell peppers, carrots, and onion; cook until onion is translucent, about 3 minutes. Mix in garlic and cook until fragrant, about 30 seconds more. Stir in chili powder, salt, paprika, cumin, oregano, pepper, garlic powder, and onion powder. Cook for 1 to 2 minutes.

Step 2

Mix in tomato paste and cook, stirring constantly, for 2 minutes. Add ale; cook and stir for 2 to 3 minutes. Stir in tomatoes and cook until juices start to release, about 3 minutes. Pour in chicken broth, water, and molasses; stir to combine. Add beans and bay leaves.

Step 3

Bring chili to a simmer, stirring occasionally. Reduce heat to medium-low and cook until flavors blend, 30 to 45 minutes more. Taste, adjust seasonings, and discard bay leaves.