This hearty chili recipe is packed with rich flavors and just the right amount of spice to warm you up on any day. It’s simple to make and perfect for sharing with family and friends.
Start by heating some vegetable oil in a large Dutch oven over medium heat. Once hot, add the ground venison and cook it until it’s nicely browned, about 5 to 7 minutes. Toss in the bell peppers, carrots, and onion, and keep cooking until the onion turns translucent, around 3 minutes. Add the garlic and stir for another 30 seconds until it smells amazing.
Next, sprinkle in all the spices — chili powder, salt, paprika, cumin, oregano, pepper, garlic powder, and onion powder — and cook everything together for a minute or two to really bring out the flavors. Stir in the tomato paste and keep stirring for about 2 minutes so it doesn’t stick and gets a little caramelized.
Pour in the ale and let it bubble for a couple of minutes, stirring occasionally. Then add the tomatoes and cook until they start to break down and release their juices, roughly 3 minutes. Pour in the chicken broth, water, and molasses, and give everything a good stir. Toss in the beans and bay leaves.
Bring the chili up to a gentle simmer, stirring from time to time. Lower the heat to medium-low and let it cook uncovered for 30 to 45 minutes so all the flavors have a chance to blend together. Before serving, taste and adjust the seasonings as needed, then fish out the bay leaves and enjoy!
- Brown the meat well to develop deeper flavors.
- Let the chili simmer slowly to allow the spices to meld together.
- Adjust the heat by adding more or less chili powder according to your taste.
This chili is warm, hearty, and full of rich flavors that comfort the soul. It’s easy to make and perfect for any occasion, whether a casual dinner or a gathering with friends. The blend of spices and savory ingredients creates a satisfying meal that everyone will enjoy.
Serve with a side of warm cornbread or over a bed of fluffy rice. Top with shredded cheese, sour cream, and fresh chopped green onions for extra flavor and texture. A squeeze of lime can also brighten up the dish.
Cool the chili completely before storing it in an airtight container. It keeps well in the refrigerator for up to four days. For longer storage, freeze portions in freezer-safe containers and thaw overnight in the fridge before reheating.
