With a venison and Italian sausage base and a twisted kick from a sweet, smoky, spicy mixture of veggies and spices, this chili is bursting with flavor.
Preparation Time
25 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 45 mins
Calories
506 Calories
Recipe Instructions
Step 1
Heat 1 tablespoon olive oil over medium-high heat in a skillet. Add venison and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Step 2
Heat remaining tablespoon olive oil over medium-high heat in a separate skillet. Add sausage and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine venison and sausage in a large pot.
Step 3
Melt butter over medium heat in a skillet. Add onion, jalapeno, and garlic and cook and stir until softened, 5 to 7 minutes. Carefully transfer mixture to a food processor and lightly blend. Add to meat mixture.
Step 4
Lightly blend tomatoes in a food processor; add to meat mixture. Add chili powder, beef bouillon, liquid smoke, cumin, cayenne, and allspice, stirring after each addition. Stir in beer, kidney beans, tomato sauce, and bourbon.
Step 5
Bring chili mixture to a boil; reduce heat to low and let simmer until thickened and reduced, about 1 hour.
Ingredients
1 (8 ounce) can tomato sauce
2 pounds ground venison
2 tablespoons olive oil, divided
1 large sweet onion, chopped
1 jalapeno pepper, seeded and chopped
2 teaspoons liquid smoke flavoring
3 teaspoons minced garlic
6 tablespoons chili powder
4 teaspoons beef bouillon granules
2 (14 ounce) cans stewed tomatoes, chopped
2 (12 fluid ounce) cans or bottles Pilsner-style beer
1 (16 ounce) can light red kidney beans, rinsed and drained
1 (16 ounce) can dark red kidney beans, rinsed and drained