Combat the long winter chill while putting all that ground venison in your freezer to good use. Perfected over two generations—with a couple trade secrets borrowed from several years working in professional kitchens—this chili recipe is a crowd pleaser with the potential to become a family favorite.
Feel free to follow Jack Hennessy for all things cooking, family, and hunting at @WildGameJack on Instagram and @BraisingTheWild.
Cooking Time
1 hour and 45 minutesIngredients
- 1 lb. ground venison
- 1 medium yellow onion, diced
- 2 poblano peppers
- 1 red bell pepper
- 1 yellow bell pepper
- 1 15-oz can of black beans
- 1 15-oz can of pinto beans
- 1 15-oz can of kidney beans
- 1 12-oz can of Spicy & Hot V8 vegetable juice
- 1-1/2 cups of chicken stock
- 1 1.75-oz McCormick chili spice packets
- 1/2 tsp. each of kosher salt & black pepper, divided use
- Vegetable or sunflower cooking oil
- 2 avocados, sliced (optional topping)
- Shredded cheddar cheese (optional topping)
- Sour cream (optional topping)
- Minced chives (optional topping)
Directions
Preparation (Approximately 15 minutes):
- Preheat oven to 450 degrees Fahrenheit and a medium skillet to medium-high heat.
- Rub peppers with cooking oil and dice onion.
- Open all bean cans and drain liquids, rinse thoroughly.
Cooking (Approximately 1-1/2 hours):
- Place oiled peppers in oven once it reaches 450. Rotate them after 10 minutes to sear the other side. After another 8 minutes, remove peppers once they have sear marks. Place them in a large bowl, cover it with aluminum foil and place in refrigerator to sweat peppers for 30 minutes.
- While peppers are roasting, add a thin layer of cooking oil to skillet and drop in diced onion. Sprinkle in 1/4 tsp. each of kosher salt and black pepper.
- Once onions are brown and slightly soft, add 1 pound ground venison. Season with 1/4 tsp. each of kosher salt and black pepper.
- Once venison is browned, drain any excess liquids then add spice packet and let simmer for 10 minutes.
- In a large pot, add beans plus V8 vegetable juice and chicken stock. Place pot on burner on low heat.
- Once venison is fully cooked and has simmered, add that and the onions to the bean and juice mixture. Stir thoroughly.
- After their half hour in the fridge, remove peppers from bowl. Peel off the skin and remove seeds and pulp.
- Dice peppers and add to large pot.
- Stir ingredients well and let simmer for at least 30 minutes before serving.
- Slice avocado shortly before serving to avoid browning. Add your favorite toppings and enjoy!
