Soup & Chili Recipes


Try This Amazing Black Bean Venison Chili Recipe


Try This Amazing Black Bean Venison Chili Recipe

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. Venison is often sourced from those who hunt, whether that's someone in your family or someone you know. It's fairly rare to see it in a grocery store, unless you go to a specialty shop.

Venison is a popular choice for many. It has a distinct flavor that sets it apart from many other meats. It is high in protein, but low in fat. This makes it a great choice for anyone who is on a diet or trying to eat healthy. If you aren't able to source venison for this chili, use beef chuck roast in its place.

As with many chili recipes, there are a lot of ingredients for this. Don't let that steer you away from it, however! The best chili recipes use a variety of ingredients to paint a beautiful picture. Some of the stars in this particular recipe, aside from the venison, include lager-style beer, ground cumin, ground coriander, chili powder, paprika, and red pepper.

This chili recipe is absolutely bursting at the seams with flavor. Bring this one to a cook-out, or serve it to just your family. Make sure to have the right toppings available for whoever wants them! Everyone has their own preferences when it comes to their chili. Some like it loaded with different toppings, while others prefer it as-is.

Black Bean Venison Chili


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.

To top