Venison Chili

Ground venison is one of the most versatile things in your freezer, and chili is probably the best thing you can do with it. The lean meat soaks up the spices without the greasiness of beef, and a splash of dark beer adds depth that takes this from good to great. This is a staple during deer season — make a big pot on Sunday and eat it all week.

Ingredients

• 2 lbs ground venison
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 jalapeños, seeded and diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 bottle (12 oz) dark beer (stout or porter)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• Optional toppings: shredded cheddar, sour cream, diced onion, cilantro

Instructions

• Heat olive oil in a large Dutch oven over medium-high heat. Add the ground venison and cook until browned, breaking it into small pieces with a wooden spoon. About 6 to 8 minutes. Transfer to a bowl.
• In the same pot, add the onion, peppers, and jalapeños. Cook until softened, about 5 minutes. Add the garlic and cook 1 minute more.
• Return the venison to the pot. Add chili powder, cumin, paprika, oregano, salt, and pepper. Stir to coat everything in the spices.
• Pour in the crushed tomatoes, beans, and dark beer. Stir well and bring to a boil.
• Reduce heat to low, cover with the lid slightly cracked, and simmer for at least 1 hour. Stir occasionally. The longer it simmers, the better it gets.
• Taste and adjust seasoning. Serve in bowls with your choice of toppings.

Tips

Brown the meat in batches if your pot isn't large enough. Overcrowding steams the meat instead of browning it, and you lose that flavor.

Don't skip the beer. It adds a malty sweetness that balances the heat and acid from the tomatoes. If you don't cook with alcohol, substitute with beef broth plus a tablespoon of Worcestershire.

This freezes beautifully. Portion into quart-sized freezer bags and lay flat. They'll stack in the freezer and reheat in 15 minutes.