Food Obsessed

Ingredients

• 2 pounds ground venison
• 1 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 bell pepper, diced
• 4 garlic cloves, minced
• 3 tablespoons chili powder
• 1 tablespoons ground cumin
• 1 tablespoons smoked paprika
• 1 teaspoons dried oregano
• 0.5 teaspoons cayenne pepper
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 28 ounces crushed tomatoes
• 1 cups beef or venison stock
• 2 tablespoons tomato paste
• 15 ounces kidney beans, drained and rinsed
• 15 ounces black beans, drained and rinsed
• 0.3 cups strong brewed coffee or dark beer
• 1 tablespoons unsweetened cocoa powder
• 1 lime, juiced

Steps

1

Brown the venison: Heat 1 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat. Add 2 pounds ground venison and cook, breaking it up, until browned, 8 minutes08:00

. Venison is lean, so watch it doesn’t dry out — don’t overcook this step.2

Soften the vegetables: Add 1 medium yellow onion, diced and 1 bell pepper, diced to the pot. Cook until softened, about 6 minutes 06:00

. Add 4 garlic cloves, minced and cook 1 more minute until fragrant.3

Bloom the spices: Stir in 3 tablespoons chili powder, 1 tablespoons ground cumin, 1 tablespoons smoked paprika, 1 teaspoons dried oregano, 0.5 teaspoons cayenne pepper, 1.5 teaspoons salt, and 0.5 teaspoons black pepper. Cook for 1 minute 01:00

, stirring constantly, to toast the spices and deepen their flavor.4

Build the base: Stir in 28 ounces crushed tomatoes, 1 cups beef or venison stock, and 2tablespoons tomato paste. Scrape up any browned bits from the bottom of the pot.5

Simmer: Bring to a simmer, then reduce heat to low. Cover partially and let it simmer, stirring occasionally, so the flavors concentrate and the venison turns tender.6

Add beans and depth: Stir in 15 ounces kidney beans, drained and rinsed, 15 ounces black beans, drained and rinsed, 0.3 cups strong brewed coffee or dark beer, and 1 tablespoons unsweetened cocoa powder. Simmer uncovered for another 15 minutes 15:00

 to thicken slightly.7

Finish and serve: Remove from heat and stir in 1 lime, juiced. Taste and adjust salt or cayenne if needed. Serve hot, optionally with your favorite toppings. My favorites are mozzarella cheese, red onion, greek yogurt, and jalopenos .