Serve this Spicy Jalapeño Venison Chili Recipe with shredded cheddar cheese and crackers or cornbread. (Jenny Nguyen photo)
Hot and spicy, it is no wonder chili is a favorite recipe for fall and winter, but its peppery flavors also do wonders at hiding “older” meat from last season. You know when ground meat turns from bright red to brown from freezer burn and oxidation? Chili doesn’t care like hamburger does. Chili will welcome any ground meat in hearty embrace, much like you offering a warm bowl of venison chili to those you care about.
Sweat the chopped onions in ground venison until they are translucent. (Jenny Nguyen photo)
1. Heat 1 tablespoon of oil over medium-high heat. Add ground venison and brown with salt and pepper, breaking up meat with a wooden spoon. Next, add another 1 tablespoon of oil, plus chopped onion and garlic. Sweat onion until softened and translucent.
Add some or all of the jalapeños to the venison chili, depending on how spicy you like it. (Jenny Nguyen photo)
2. Next, lower heat to medium and add cumin, garlic powder, onion powder, chili powder and paprika. Stir and combine spices into the meat, allowing the spices to get toasted a bit. Then add the beans, tomatoes, bay leaves, molasses, sugar and enough beef broth to submerge ingredients. Drop jalapeño slices, to taste, into the chili, cover and simmer on low for 1 hour.
3. Taste chili for seasoning; add salt and sugar as needed. Discard bay leaves and jalapeño. Serve with shredded cheddar cheese and crackers or cornbread.