If you like Chili you will absolutely love this Easy Venison Chili Con Carne. Its easy to make, will feed an army and everyone is sure to love it. Perfect for after those cold morning hunts when you need something to warm you up but not be too spicy hot. Serves 6 to 8.
-- 1 16-ounce can tomatoes, diced
-- 3 teaspoons minced canned chipotle chile in adobe sauce
-- 5 slices bacon, finely chopped
-- 4 pounds venison stew meat, cut into 1/2-inch cubes
-- Kosher salt and pepper
-- 2 tablespoons olive oil
-- 1 large onion, chopped
-- 1 jalapeno chile, seeded and chopped
-- 1 can kidney beans
-- 3 tablespoons chili powder
-- 1 1/2 teaspoons ground cumin
-- 1 1/2 teaspoon oregano
-- 4 garlic cloves, minced
-- 4 cups beef broth
-- 1 tablespoon packed brown sugar
-- 2 tablespoons yellow corn mix
1. In a food processor, place tomatoes and chipotle chile and puree until smooth. This should only take about 10 seconds). In a Dutch oven, cook the bacon over medium heat until crisp. Transfer bacon to paper towel. Leave the fat in the pan.
2. Pat venison dry and season with salt and pepper. Heat the fat until smoking hot. Brown half of the venison. (Do not crowd the pan). This should take about 6 to 8 minutes). Using a slotted spoon, transfer to bowl and repeat.
3. Add the olive oil, onions, and jalapeño to Dutch oven and cook for about 5 minutes or until softened. Stir in kidney beans, chili powder, oregano, and garlic. Cook for about 30 seconds. Stir in broth, tomato mixture and brown sugar and bring to a boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer for about 30 minutes longer.
4. Ladle 1 cup chili liquid into medium-sized bowl and stir in yellow corn mix. Whisk mixture into chili and simmer until chili thickens. Check seasonings. Serve with a dollop of sour cream or cheese and cornbread.