The temperatures are dropping and for many that means heating up a bowl of chili … at least here in Wisconsin. Make this one-pot venison chili for game day or for when you want something hearty with minimal dishes (because who wants to wash more dishes?). 

Yield: 5–6 servings

Prep time: 25 minutes

Total time: 45 minutes

Ingredients

1 ½ pounds venison

1/2 cup jalapeño

4 cloves or 4 teaspoons of pre-minced garlic

1 large yellow sweet onion

1 cup red beans

4 tablespoons tomato paste

1 cup diced San Marzano tomatoes

3 teaspoons salt

3 teaspoons pepper

2 teaspoons ancho chili pepper

2 teaspoons Mexican oregano

2 teaspoons cumin

1 beer (your choice)

Directions

Start by finely mincing your garlic and chopping your onion. Heat up a large cast iron pot to medium heat. Add olive oil, salt and pepper to heated cast iron. Add onions and garlic to pot. While the onions and garlic are cooking, slice your jalapeños for later. Once onions are almost caramelized, turn heat up to medium-high heat and add venison to the pot. After about two minutes of the venison cooking with the other ingredients, add your favorite beer to the pot. Cover loosely and let sit for 5 minutes. Once the beer is incorporated into the venison, remove cover to add beans and tomatoes. Add in all of the tomato paste, ancho chili pepper, Mexican oregano and cumin. Turn heat down to low and let simmer for 10 minutes before serving. Salt and pepper to taste.

Step-by-Step Recipe Tutorial