- 2 tablespoons vegetable oil
- 1 pound ground venison
- 2 bell peppers, chopped
- 2 large carrots, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon salt, or to taste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 (6 ounce) can tomato paste
- 1 (12 fluid ounce) can cream-style ale
- 3 large beefsteak tomatoes, chopped
- 2 cups no-salt-added chicken broth
- 2 cups water
- 1 tablespoon molasses
- 1 (15 ounce) can black beans, drained and rinsed
- 2 bay leaves
- Heat vegetable oil in a 6-quart Dutch oven over medium heat. Add ground venison and cook until browned, 5 to 7 minutes. Add bell peppers, carrots, and onion; cook until onion is translucent, about 3 minutes. Mix in garlic and cook until fragrant, about 30 seconds more. Stir in chili powder, salt, paprika, cumin, oregano, pepper, garlic powder, and onion powder. Cook for 1 to 2 minutes.
- Mix in tomato paste and cook, stirring constantly, for 2 minutes. Add ale; cook and stir for 2 to 3 minutes. Stir in tomatoes and cook until juices start to release, about 3 minutes. Pour in chicken broth, water, and molasses; stir to combine. Add beans and bay leaves.
- Bring chili to a simmer, stirring occasionally. Reduce heat to medium-low and cook until flavors blend, 30 to 45 minutes more. Taste, adjust seasonings, and discard bay leaves.
07/30/2019
recipepes.com
the best chili, recipe
PT15M
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5
455 calories
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