Whip out some ground venison and whip up this great chili recipe for the weekend!
Sporting Chef Scott Leysath says this is pretty doggone easy to make and tasty, too. He suggests roasting your peppers “on a barbecue, under a broiler or just char them in a very hot pan with a little oil. Once charred, place the peppers in a bag and let rest for 10-15 minutes before removing charred skin.”
Mmmm … that’s some good flavor with freshly roasted peppers. Letting them rest makes it easier to remove the skin. And when Leysath says “char” that’s what he means. The skin will be black and charred. You don’t want to eat that. But once removed, the resulting flavors of the peppers can greatly enhance the chili.
Get Leysath’s New “Better Venison Cookbook” On Sale Now! Buy it here!
Fast Venison Chili
2 – 3 tablespoons vegetable oil
2- 3 pounds ground venison
1 medium onion, diced
8 garlic cloves, minced
2 bell peppers, roasted
2 Anaheim peppers, roasted
2 cups prepared salsa
2 tablespoons chile powder
2 teaspoons cumin
2 tablespoons dried oregano flakes
1 quart cooked pinto beans, drained
3 – 4 tablespoons tomato paste
1/4 cups fresh cilantro, chopped
1 fresh lime, juice only
*** salt, pepper and Tabasco to taste
In a large stockpot over medium heat, heat oil and cook venison until lightly browned. Add next four ingredients and cook for 5 minutes. Add salsa and next three ingredients and simmer for 15 minutes. Add beans, 2 tablespoons of the tomato paste and cilantro. Heat to warm beans. If you want to thicken the chili, add additional tomato paste. Season with lime juice, salt, pepper and Tabasco. Makes 8-10 servings.
Be sure to check out more recipes from Leysath at his site, HuntFishCook.com, which also has game preparation tips, videos and more.