Hearty Venison Chili Recipe

Hearty Venison Chili Recipe Instructions

• 0.5 lb black beans
• 1 large chopped onion
• 3 chopped garlic cloves
• 4 tbsp. extra virgin olive oil
• 1 lb ground venison meat
• 0.3 lb Italian sausage (or Chorizo)
• Salt and black pepper
• 1 tsp. coriander (can be ground)
• 1 tsp. cumin
• 2 chopped dried chilies
• 1 tbsp. paprika
• 2 tbsp. tomato paste
• Vegetable stock, as needed
• Cilantro leaves for garnish
• 1 cup shredded cheddar (optional)
• 1 cup sour cream or cream fraiche (optional)

1. Start by covering the black beans with boiling water in a bowl and covering. When the water cools down, drain and add more boiling water. Repeat twice more. Drain and boil the beans in a pan with a good amount of water until they're tender. Drain and reserve.
2. In a large saute pan (with lid, which you'll use later), heat 2 tbsp. olive oil over high heat, and saute the chopped onions and garlic for 4-6 until they onions are tender and translucent.
3. Add in the venison and sausage, mix and stir with a wooden spoon, then season with salt and pepper, and add the coriander, cumin, chilies, paprika and tomato paste. Give it a good stir then add the vegetable stock, covering completely. Bring to a boil and then lower heat and simmer until the stock is reduced by approximately half, 20-30 minutes.
4. Incorporate more vegetable stock and add the cooked beans, then cook for another half hour. Once ready, garnish with cilantro, a sprinkle of shredded cheddar and a scoop of scour cream and serve.