With the end of hunting season and with the cold weather seeming like its hitting most of the U.S. this weekend, what better way to welcome in the snow storm than with a bowl of delicious venison chili, with or without all the fixin’s.

INGREDIENTS :

• 2 TB (Tablespoons) oil. (preferably avocado oil)
• 1 medium Onion. Diced.
• 1 Bay Leaf.
• 2-3 TB Chili Powder.
• 1 TB Cumin Powder.
• 1 TB Oregano.
• 1 tsp (teaspoon) dried Thyme.
• 1 tsp ground Coriander.
• 1 tsp Salt.
• 1/2 tsp Pepper.
• 1 LB (pound) ground Venison.
• 3 Garlic cloves. Grated or pressed.
• 3 TB Tomato Paste.
• 1 can red Kidney beans. Drained and rinsed.
• 1 tsp Sugar.
• 1 can Diced Tomatoes.
• 1 cup Beef Stock. (I use Orrington Farms beef broth powder!)

OPTIONAL TOPPINGS :

• Grated Cheddar Cheese.
• Soup Crackers.
• Diced Red Onion.
• Sour Cream.
• Cilantro.
• Juice from lime.

STEPS :

1. In a medium dutch oven, add your oil and heat it up. Toss in your diced onions and bay leaf. Sauté for a couple of minutes and add your chili powder, cumin powder, dried oregano, dried thyme, ground coriander, salt and pepper and mix. Sauté until the spices open up and become fragrant.
2. After a couple of minutes, add your ground venison. If you feel like it may need more salt and pepper, add it in now. You can always add more later. Make sure you don’t over salt it. Break your meat apart and sauté until browned. Once your venison is browned, add your garlic. Cook for only 30 seconds so that you don’t burn it.
3. Add your tomato paste and give it a good stir. Add your drained and rinsed red kidney beans, mix. Add your sugar and give it another good stir, followed by adding in your can of diced tomatoes. Mix well.
4. Add your beef broth or beef broth powder and water like I use, mix. Top with a lid, cook for 30 minutes on low to low-medium.
5. After 30 minutes, your chili is finished and you can enjoy as is or you can “dress it up” by adding some toppings, but it is optional. Some of our favorites include cheddar cheese, red onion, sour cream, cilantro, soup/oyster crackers, and I love mine with a good squeeze of fresh lime on top! Enjoy!