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Black Bean Venison Chili
This manly chili combines venison, black beans, vegetables, and spices with their beverage of choice, beer. Serve with hearty Texas toast to scoop up what’s left after chowing down.
2 tablespoons vegetable oil, divided
2 ½ lbs. venison or beef chuck roast, cut into ¾-inch cubes
1 large onion, chopped
1 red pepper, chopped
6 cloves garlic, minced
1- 28 oz. can diced tomatoes, undrained
2- 15 oz. cans black beans, rinsed and drained
1- 12 oz. can lager-style beer
1 tablespoon hot pepper sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chili powder
½ teaspoon paprika
Sour cream, optional
Shredded Cheddar cheese, optional
Sliced green onions, optional
Snipped fresh cilantro leaves, optional
1. In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add venison. Cook for 5 to 7 minutes, or until meat is no longer pink, stirring occasionally. Drain. Add venison to slow cooker.
2. Heat remaining 1 tablespoon oil over medium heat. Add onion, pepper, and garlic. Cook for 3 to 4 minutes, or until onion is tender, stirring occasionally. Add to slow cooker.
3. Add remaining 8 ingredients. Cook on low heat for 6-8 hours, or high heat for 3-5 hours.
4. Serve Chili with desired toppings.