Print

Rich Dark Beer Venison Chili – Easy Party Recipe

dark beer venison chili - featured image
Print Recipe

This rich, dark beer venison chili is the perfect party dish, combining lean venison with a deep, complex flavor from stout or porter. It’s a crowd-pleaser that tastes even better the next day.

Ingredients

Scale
  • 2 pounds ground venison
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 jalapeño peppers, seeded and minced
  • 2 celery stalks, diced
  • 1 bottle (12 ounces) dark beer (stout or porter)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • Shredded sharp cheddar cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced red onion (for topping)
  • Pickled jalapeños (for topping)
  • Cornbread or crusty bread (for serving)

Instructions

  1. Brown the venison: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add ground venison and cook, breaking it up, until browned all over (8-10 minutes). Transfer to a bowl with a slotted spoon, leaving drippings in the pot.
  2. Sauté the aromatics: Add remaining 1 tablespoon olive oil to the pot. Add onion, bell peppers, celery, and jalapeños. Cook until onions are translucent and vegetables have softened (5-7 minutes). Add garlic and cook 1 minute until fragrant.
  3. Toast the spices: Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper over vegetables. Stir constantly for 1-2 minutes until fragrant.
  4. Deglaze with beer: Pour in dark beer and scrape up browned bits from the bottom of the pot. Let simmer 2-3 minutes.
  5. Add tomatoes and broth: Stir in fire-roasted diced tomatoes (with juices), tomato sauce, tomato paste, beef broth, and bay leaves. Return venison to the pot. Stir to combine.
  6. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer 45 minutes, stirring occasionally. Remove lid and simmer uncovered 15 minutes to thicken.
  7. Add beans: Stir in drained kidney beans and pinto beans. Heat through for 5 minutes.
  8. Final adjustments: Taste and adjust seasoning. Remove bay leaves. Add a squeeze of lime juice or splash of vinegar if needed. Serve hot with desired toppings.

Notes

This chili tastes even better the next day. Make it a day ahead and reheat gently. For a thicker chili, simmer uncovered longer. Avoid IPAs or very hoppy beers. Venison can be substituted with ground beef (80/20).

Nutrition

Keywords: venison chili, dark beer chili, party chili, game meat chili, easy chili recipe

Find it online: https://tablemira.com/rich-dark-beer-venison-chili-easy-party-recipe/