This hearty chili combines tender venison with a blend of spices that add an unexpected twist to a classic favorite. Perfect for cozy nights, it’s a delicious way to warm up and enjoy something a little different.
Start by heating a tablespoon of olive oil in a skillet over medium-high heat. Add the venison and cook it, breaking it up with a spoon, until it’s nicely browned and crumbly, about 5 to 7 minutes. Drain off the grease and set the meat aside. In another skillet, heat the remaining tablespoon of olive oil and cook the sausage the same way until browned and crumbly. Drain that, too, then combine the venison and sausage in a large pot.
Next, melt the butter in a skillet over medium heat. Toss in the onion, jalapeño, and garlic, and cook, stirring occasionally, until they’re soft and fragrant, around 5 to 7 minutes. Carefully transfer this mixture to a food processor and pulse it just a little to blend. Add that to your meat mixture.
Put the tomatoes into the food processor and give them a quick blend as well before adding them to the pot. Sprinkle in the chili powder, beef bouillon, liquid smoke, cumin, cayenne, and allspice, stirring after you add each spice to make sure everything’s well mixed. Then pour in the beer, kidney beans, tomato sauce, and bourbon, giving it all a good stir.
Bring the whole chili to a gentle boil, then lower the heat and let it simmer uncovered. Give it about an hour to thicken up and for the flavors to really come together. Stir occasionally, and once it’s nice and rich, it’s ready to enjoy!
- Brown the venison well to develop a deep, savory flavor.
- Let the chili simmer slowly to allow all the spices and ingredients to meld together.
- Taste and adjust seasoning toward the end to ensure the perfect balance of heat and richness.
This dish offers a rich and hearty flavor that stands out from traditional chili. The venison adds a lean protein with a slightly gamey taste, while the unique ingredients create a perfect balance of spice and depth. It’s comforting and satisfying, perfect for cooler days or any time you want something special.
Serve with a side of warm cornbread or over a bed of fluffy rice. A dollop of sour cream or shredded cheese on top adds creaminess, while fresh cilantro or chopped green onions bring a burst of freshness. This chili also pairs well with a simple green salad to lighten the meal.
Allow the chili to cool completely before storing in airtight containers. It keeps well in the refrigerator for up to four days and freezes beautifully for up to three months. When reheating, add a splash of water or broth to maintain the right consistency.
