Venison chili and roasted corn

by Andrew Rochon | September 3, 2020
venison chilli with a dollup of sour cream and two tiny jalapeno rings

Nothing beats a good bowl of spicy, meat-filled chili to get me motivated for a long, evening sit in a tree stand. This recipe is a proven hunt-camp winner.

Ingredients

Serves 8-10

• 2 lbs ground venison
• 3 tbsp. olive oil
• 1 large onion, diced
• 6 cloves garlic, minced
• ½ tbsp. ground cumin
• ½ tbsp. chili powder
• 1 tbsp. smoked paprika
• 2 cans diced tomatoes
• 1 can tomato paste
• 1 can IPA beer
• 1 cup black coffee
• 1 can black beans
• 1 can kidney beans
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 jalapeño, seeds removed, minced
• 2 cups roasted sweet corn
• 1 tbsp. Italian seasoning
• Salt and pepper
Optional: Sour cream, grated cheddar

Directions

1. Heat olive oil in a large pot on medium-high.
2. Sauté onions and garlic for 2 minutes, add ground venison, and brown for 4-5 minutes.
3. Add cumin, chili powder, and smoked paprika and cook for 1-2 more minutes.
4. Add diced tomatoes, tomato paste, IPA beer, and coffee. Mix well.
5. Simmer for 25-30 minutes on low heat.
6. Add black beans, kidney beans, red and yellow peppers jalapeno, and roasted corn. Simmer for another 30 minutes.
7. Season with Italian seasoning, salt, and pepper.
8. Serve hot and top with a dollop of sour cream and grated cheddar cheese if desired.
TIP: Make a double batch, as this chili will freeze great for one to three months.

Andrew Rochon is OOD’s food editor. You can follow more of his culinary adventures on Instagram: @wilderness_chef

Originally published in the Fall 2019 edition of Ontario OUT of DOORS magazine.

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