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Cozy Venison Chili with Dark Beer – Easy One-Pot Recipe

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A deeply comforting venison chili made with dark beer, perfect for cold nights. This one-pot recipe is quick, easy, and packed with rich, smoky flavor.

Ingredients

Scale
  • 1 lb (450g) ground venison
  • 12 oz (1 bottle or can) dark beer (stout or porter, e.g., Guinness)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 14.5 oz (400g) canned diced tomatoes (fire-roasted preferred, undrained)
  • 14.5 oz (400g) canned crushed tomatoes
  • 1 cup (240ml) beef broth (low-sodium)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican preferred)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (freshly ground)
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • 2 bay leaves
  • 1 square (about 10g) dark chocolate, finely chopped (optional)

Instructions

  1. Heat the oil: Place a large Dutch oven over medium-high heat. Add olive oil and let it shimmer, about 30 seconds.
  2. Brown the venison: Add ground venison in an even layer. Let it sit undisturbed for 2 minutes to create a crust, then break it apart. Cook until no longer pink, about 5-7 minutes. Do not drain.
  3. Sauté aromatics: Reduce heat to medium. Add diced onion and bell pepper. Cook until softened, about 3 minutes. Add minced garlic and cook 1 minute more until fragrant.
  4. Add spices: Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). Stir constantly for 30-60 seconds to bloom the spices.
  5. Pour in dark beer: Slowly pour the beer into the pot, scraping the bottom with a wooden spoon to release browned bits. Let simmer for 2 minutes.
  6. Add tomatoes and broth: Stir in diced tomatoes (with juices), crushed tomatoes, beef broth, bay leaves, and optional dark chocolate. Bring to a gentle boil, then reduce heat to low.
  7. Simmer: Let chili simmer uncovered for 25-30 minutes, stirring occasionally. Taste after 20 minutes and adjust seasoning if needed. Chili is ready when thickened and flavors meld.
  8. Rest and serve: Remove bay leaves. Let chili sit off heat for 5 minutes. Ladle into bowls and garnish as desired.

Notes

For best flavor, use a dark stout or porter. Venison is lean, so do not drain after browning. The chili tastes even better the next day. For a thicker chili, mash some beans (if added) or use a cornstarch slurry.

Nutrition

Keywords: venison chili, dark beer chili, one-pot chili, game meat chili, comfort food, winter recipe

Find it online: https://daintydine.com/cozy-venison-chili-with-dark-beer-easy-one-pot-recipe/