Venison Chili | MeatEater Cook

Name: Venison Chili | MeatEater Cook
Ingredients: 1/4 cup plus 2 tablespoons vegetable or canola oil, divided; 2 1/4 lbs ground venison; Kosher salt and freshly ground black pepper; 3 large poblanos, stemmed and diced; 1 large onion, chopped; 6 cloves garlic, thinly sliced; 2 tbsp. ancho chile powder, or to taste; 1 1/2 tbsp. ground cumin; 1 tsp. dried oregano; 3 tbsp. minced chipotle peppers in adobo; 3 (14.5-ounce) cans whole tomatoes, preferably in tomato puree; 2 (15-ounce) cans small red beans, kidney beans, or pinto beans, rinsed and drained; 3 cups beef stock; Serving Ingredients; Corn chips; Shredded sharp cheddar or Pepper jack cheese; Sour cream; Diced red onions or sliced scallions; Sliced jalapenos or serrano chiles

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Ground meat tends to become a surplus for hunters throughout the season. Chili is a go to recipe for people when they want to use up that meat. This is a chili recipe that strays away from the...

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Ingredients

1/4 cup plus 2 tablespoons vegetable or canola oil, divided
2 1/4 lbs ground venison
Kosher salt and freshly ground black pepper
3 large poblanos, stemmed and diced
1 large onion, chopped
6 cloves garlic, thinly sliced
2 tbsp. ancho chile powder, or to taste
1 1/2 tbsp. ground cumin
1 tsp. dried oregano
3 tbsp. minced chipotle peppers in adobo
3 (14.5-ounce) cans whole tomatoes, preferably in tomato puree
2 (15-ounce) cans small red beans, kidney beans, or pinto beans, rinsed and drained
3 cups beef stock
Serving Ingredients
Corn chips
Shredded sharp cheddar or Pepper jack cheese
Sour cream
Diced red onions or sliced scallions
Sliced jalapenos or serrano chiles