Recipes
Venison Chili with Wild Chiles
Experience the hearty and robust flavors of venison chili, a staple in Southwestern cuisine.
Experience the hearty and robust flavors of venison chili, a staple in Southwestern cuisine. This dish incorporates wild chiles, which are native to New Mexico and Arizona, blending the rich game flavor of venison with the fiery zest of the region's iconic peppers.
Ingredients:
- 2 lbs ground venison
- 1 cup wild chiles, chopped (garden or locally grown)
- 1 large onion, diced (garden or locally grown)
- 2 cloves garlic, minced (garden or locally grown)
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained
- 2 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until translucent.
- Add ground venison, breaking it apart with a spoon, and cook until browned.
- Add wild chiles, crushed tomatoes, kidney beans, cumin, and smoked paprika. Stir to combine.
- Simmer on low heat for at least 1 hour, stirring occasionally. Season with salt and pepper.
- Serve hot, garnished with chopped onions or sour cream if desired.