SOUTHWESTERN FOUR SEASONS VENISON CHILI WITH CUMIN AND CORIANDER

Facebook Pinterest

Ingredients

Prep Prep: 30 minutes
Cook Cook: 1 hour
Servings Servings: 6

What do I need?

  • 1 lb Four Seasons ground venison
  • 3 tsp. dried cumin
  • 1 tsp. sea salt
  • ½ tsp. ground white pepper
  • 1 tbsp. chili powder
  • 1 jalapeno chili, finely minced
  • 1 yellow onion, chopped into ¼ in. pieces
  • 2 carrots, finely chopped into ¼ in. pieces
  • 2-3 garlic cloves, minced
  • 1 red capsicum, chopped into ¼ in. pieces
  • 1 can crushed tomatoes
  • 3 (15.5 oz.) cans beans (can be some combination of kidney, black, or lima), rinsed and drained
  • 2 tbsp. brown sugar or honey
  • 1 bunch coriander, rinsed and finely chopped
  • 1 canned chipotle chili pepper, mashed (optional)

Method

1

In a large soup pot, heat olive oil on medium-high heat. Brown venison in small batches, refrain from stirring for about 30 seconds while meat sizzles and browns.
2

Once all the venison is browned, add back into the pot. Add cumin, salt, white pepper, and chili powder. Stir and cook on high for 5 minutes.
3

Add onion, carrots, garlic, and red bell pepper, stir well. Cook for another 5 minutes until vegetables are softened.
4

Add crushed tomatoes, one can of water, beans, sugar, half the coriander, and the chipotle pepper (if using). Bring to boil and reduce heat. Cover and gently simmer for an hour.
5

Remove from heat, stir in remaining coriander, and adjust seasonings.
6

Serve with crusty bread or soft tortilla.