Print

Best Dutch Oven Venison Chili for a Crowd

dutch oven venison chili - featured image
Print Recipe

This deep, dark, stick-to-your-ribs venison chili is perfect for feeding a crowd. Made with simple ingredients and a secret touch of coffee and cocoa, it’s a crowd-pleaser that tastes even better the next day.

Ingredients

Scale
  • 2 lbs ground venison (or 1 lb venison + 1 lb ground pork)
  • 2 tablespoons olive oil or bacon fat
  • 1 large yellow onion, diced (about 2 cups)
  • 1 large red bell pepper, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon finely ground coffee
  • Salt and black pepper to taste
  • 1 (28 oz) can crushed fire-roasted tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (12 oz) bottle dark beer (stout or porter) or 1.5 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar (optional)
  • Shredded sharp cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced red onion or green onions (for serving)
  • Cornbread or crusty bread (for serving)

Instructions

  1. Prep your ingredients: dice the onion, bell pepper, and jalapeños; mince the garlic; measure out all spices into a small bowl; open cans and drain beans.
  2. Heat Dutch oven over medium-high heat. Add olive oil or bacon fat. Once shimmering, add ground venison. Break it up and let it brown without stirring too much, about 6-8 minutes. Transfer meat to a bowl, leaving fat and juices in the pot.
  3. Reduce heat to medium. Add diced onion, bell pepper, and jalapeños. Cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant. Scrape up browned bits from the bottom.
  4. Add the spice blend (chili powder, cumin, smoked paprika, oregano, cayenne, cocoa powder, coffee) to the pot. Stir constantly for about 1 minute until fragrant.
  5. Pour in the dark beer (or beef broth). Use a wooden spoon to scrape up remaining browned bits. Let it bubble and reduce slightly for about 2 minutes.
  6. Return browned venison to the pot. Add crushed tomatoes, tomato sauce, Worcestershire sauce, and brown sugar (if using). Stir together. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
  7. After 45 minutes, stir in drained kidney beans and pinto beans. Simmer uncovered for another 10 minutes.
  8. Taste and add salt and black pepper as needed. If too thick, add a splash of broth or water. If too thin, simmer uncovered a few more minutes.
  9. Remove from heat and let rest for 5-10 minutes before serving. Ladle into bowls and top with desired garnishes.

Notes

For best flavor, make a day ahead. The chili freezes well for up to 3 months. If venison is very lean, add a little pork or use bacon fat to keep it moist. The coffee and cocoa deepen the savory notes without tasting like either.

Nutrition

Keywords: venison chili, Dutch oven chili, game day chili, crowd-pleasing chili, venison recipe, chili with coffee, chili with cocoa

Find it online: https://ariaappetite.com/best-dutch-oven-venison-chili-for-a-crowd/