Venison Chili

Ingredients

• 907 g (2 lb)ground venison
• 1 largepoblano pepper, diced
• 1yellow onion, diced
• 5 clovesgarlic, diced
• ½ tablespoonsmoked paprika
• 1 teaspoonground cumin
• 1 tablespoonancho chilli powder
• ½ tablespoonNew Mexico chilli powder
• 1 teaspoonground coriander
• ½ tablespoonkosher salt
• ½ tablespoonblack pepper
• ½ teaspoonallspice
• 60 ml (¼ cup)molasses
• 475 ml (2 cups)beef stock
• 355 ml (12 fl oz)stout
• 397 g (14 oz)tin of crushed tomatoes
• As neededolive oil
• To tastefresh coriander and/or spring onions, for garnish

Instructions

1. 1

   Mix the spices

   Combine all the dry spices in a small bowl or ramekin and set them aside.

2. 2

   Soften the vegetables

   Heat a large Dutch oven or pot over medium heat. Add olive oil, then sauté the diced onion for about 3–4 minutes. Add the poblano and cook for another minute, then add the garlic and sauté for about 30 seconds. Sprinkle in some of the seasoning as the vegetables cook.

3. 3

   Brown the venison

   Push the vegetables to one side of the pot to make room. Add the ground venison and brown it thoroughly, adding more seasoning as you go.

4. 4

   Reduce the stout

   Pour in the stout and cook it down by about a third, allowing the alcohol to cook off. Stir as it reduces with a wooden spoon.

5. 5

   Add the liquids

   Add the beef stock, molasses, crushed tomatoes and more of the spice mixture. Stir well, then turn the heat down to low.

6. 6

   Simmer the chilli

   Let the chilli simmer gently for at least an hour. Cook it longer if time allows.

7. 7

   Serve in bowls

   Take the pot off the heat and serve the chilli in deep bowls, garnished with fresh coriander and/or spring onions.

What is venison chilli?

Chilli is a familiar American one-pot dish built around meat, tomatoes and chilli-seasoned spices. This version uses venison, a lean game meat, with stout and molasses for a deep, savoury-sweet flavour.

The long, gentle simmer gives the flavours time to come together, while the combination of chilli powders, cumin, coriander and allspice makes this batch warmly spiced without relying on a single seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 266 calories, 27g protein, 17g carbs, 9g fat.

The venison provides most of the protein, while the tomatoes, molasses and vegetables contribute carbohydrates; olive oil and the venison contribute fat. For a balanced plate, serve a portion with extra vegetables or a modest serving of rice.

Build the spice base

Dry spices: mixing them together first makes it easier to add them gradually as the vegetables and meat cook.

Chilli powders: ancho and New Mexico chilli powders bring distinct layers of chilli flavour, while smoked paprika adds a smoky note. Keep some of the blend back for the later stages, as the method directs.

Brown the venison well

Make room: pushing the softened vegetables to one side helps the venison contact the hot pot rather than simply steaming among the vegetables.

Doneness cue: break up the meat and cook until it is browned throughout before adding the stout. Continue stirring and seasoning as it cooks.

Let the stout reduce

Reduction: cook the stout until its volume has fallen by about a third, stirring with a wooden spoon. This step concentrates its flavour before the stock and tomatoes go in.

Simmer: once all the liquids and remaining spices are added, keep the chilli at a gentle simmer on low heat. A hard boil is not needed for the long cooking stage.

A slow, flexible finish

Timing: allow at least an hour of gentle simmering after adding the liquids, and cook longer if you have time. Check that the pot is bubbling quietly rather than boiling vigorously.

Consistency: the chilli thickens as it simmers. Stir occasionally so the contents do not catch on the base of the pot.

What to serve with it

Simple sides: serve the chilli in deep bowls, as suggested, or pair it with rice, cornbread or a baked potato for a fuller meal.

Fresh finish: chopped coriander or spring onions add a fresh contrast to the rich, slow-cooked sauce. Add them just before serving.

Recipe notes & tips

• Dice the onion, poblano and garlic before you heat the pot so they are ready to add in sequence.
• Use a large, heavy pot to give the meat and vegetables enough room to cook.
• Add the spice blend in stages, as the method recommends, rather than adding it all at once.
• Stir while the stout reduces and again occasionally during the simmer.
• Keep the heat low once the stock, molasses and tomatoes are in the pot.

Variations

• Change the beer: Use another stout in place of the listed stout, keeping the same amount.
• Adjust the heat: Use more or less chilli powder to suit your preference.
• Add a bean side: Serve with beans alongside the chilli for a heartier bowl.
• Choose a garnish: Finish with fresh coriander, spring onions or both.
• Serve with grains: Spoon the chilli over rice for a more substantial meal.

Common mistakes to avoid

• Adding all the spices at once: reserve some of the mixture for the later stages as directed.
• Crowding the meat: move the vegetables aside so the venison can brown in the pot.
• Skipping the stout reduction: cook it down by about a third before adding the other liquids.
• Boiling too vigorously: lower the heat and maintain a gentle simmer for the long cook.
• Stopping the simmer too soon: cook for at least an hour after adding the liquids.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a little water or stock if the chilli has thickened too much.

Frequently asked questions