Venison Chili

Name: Venison Chili
Ingredients: 2 pounds Meat Of Choice, Beef, Pork, Venison, Cubed; 1 whole Sweet Onion, Diced; 1 whole Green Bell Pepper, Seeded And Chopped; 2 cloves Garlic, Minced; 1 whole Poblano Chile, Seeded And Chopped; 1/4 cups Flour; 1 can (6 Oz. Size) Tomato Paste; 1 can (28 Oz. Size) Diced Tomatoes; 28 ounces, fluid Beef Broth; 3 Tablespoons Apple Cider Vinegar; 4 Tablespoons New Mexican Chile Powder; 1 Tablespoon Ground Cumin; 1 teaspoon Oregano; 1/2 teaspoons Ground Black Pepper; 2 teaspoons Salt; 2 stalks Celery, Including Leaves, Chopped

16 ingredients

4 steps

Ingredients

2 pounds Meat Of Choice, Beef, Pork, Venison, Cubed
1 whole Sweet Onion, Diced
1 whole Green Bell Pepper, Seeded And Chopped
2 cloves Garlic, Minced
1 whole Poblano Chile, Seeded And Chopped
1/4 cups Flour
1 can (6 Oz. Size) Tomato Paste
1 can (28 Oz. Size) Diced Tomatoes
28 ounces, fluid Beef Broth
3 Tablespoons Apple Cider Vinegar
4 Tablespoons New Mexican Chile Powder
1 Tablespoon Ground Cumin
1 teaspoon Oregano
1/2 teaspoons Ground Black Pepper
2 teaspoons Salt
2 stalks Celery, Including Leaves, Chopped

Directions

1

In a Dutch oven, brown the meat. Remove from the oven and drain on a paper towel-lined platter. Saute the onion, bell pepper, garlic and poblano chile. Add meat back into the Dutch oven. Sprinkle the flour over this.
2

Now, add tomato paste and diced tomatoes along with beef broth. Add apple cider vinegar. Allow to simmer for 1 hour.
3

Add all the dry ingredients (spices and herb) along with the celery and allow to simmer for 1/2 hour longer.
4

Note: I find adding herbs and spices towards the end more flavorful. They simmer long enough but not so long they lose flavor.