Venison Chili

🧂 Ingredients

• 1 tablespoon olive oil

  (extra virgin)
• ½ cup yellow onion

  (diced - or use white onion)
• 1 teaspoon garlic

  (minced)
• 1 lb ground venison
• 2 tablespoon chili seasoning

  (see recipe or use your favorite brand)
• ½ teaspoon salt

  (to taste)
• 15.5 oz fire roasted diced tomatoes

  (1 15.5-ounce can)
• 15.5 oz kidney beans

  (drained and rinsed)
• 4 oz tomato paste
• 15 oz tomato sauce

  (1 15-ounce can)
• 1 cup beef broth

Instructions

• 1 In a large pot (or Dutch oven) heat the 1 tablespoon olive oil over medium-high
  heat until the oil begins to shimmer and is just shy of starting to smoke. Add
  the ½ cup yellow onion and sauté for 4-5 minutes or until the onion is no longer
  translucent and is tender. Add the minced 1 teaspoon garlic and continue to
  sauté with the onion for an additional minute.
• 2 Brown the 1 lb ground venison with the sauteed onion and garlic, breaking up the
  venison as it cooks. Cook until the venison no longer shows any signs of pink
  coloring, about 5-6 minutes.
• 3 Stir in the 2 tablespoon chili seasoning and ½ teaspoon salt, then add the
  un-drained 15.5 oz fire roasted diced tomatoes and drained and rinsed 15.5 oz
  kidney beans.
• 4 Mix in the 4 oz tomato paste next, then add 15 oz tomato sauce and 1 cup beef
  broth. Bring your chili to a boil then reduce heat to low and simmer for an hour
  with the lid off. Stir every 10-15 minutes while the chili is cooking until it
  reaches your desired thickness.
• 5 Remove from heat and serve immediately.

Nutrition Info