Venison Chili

By á-174942

Ingredients

• Vegetable cooking spray as needed
• 2 cups chopped onion
• 4 garlic cloves minced
• 2 fresh Anaheim chiles seeded, minced
• 2 fresh jalapeño chiles seeded, minced
• 2 pounds boneless shoulder or leg of venison trimmed of all fat, and cut into 1/2" cubes
• 1 tablespoon freshly-ground black pepper
• 3 tablespoons good-quality chili powder
• 2 tablespoons ground cumin
• 1 tablespoon ground cinnamon
• 2 dried ancho chiles seeded, chopped
• 1/4 teaspoon crushed dried oregano
• 1/4 teaspoon crushed dried thyme
• 1 can light beer - (12 oz)
• 3 cups water
• 1 can low-sodium Italian-style
• tomatoes - (28 oz) with their juice
• 1 can black beans - (15 oz) drained, rinsed, and drained again
• 1/4 cup finely-chopped fresh cilantro

Details

Servings 8

Preparation

Step 1

Lightly spray the bottom of a large pot with cooking spray. Add onion, garlic, and fresh chiles. Saute over medium-low heat, stirring, until onion is limp, about 4 minutes. Transfer the onion mixture to a dish; keep warm.

Sprinkle the cubed venison with pepper. Add the seasoned venison to the pot (if necessary, lightly spray with cooking spray to prevent sticking) and cook, stirring, until venison is well browned.

Return onions to the pot and add the remaining ingredients except black beans and cilantro. Stir well, breaking up the tomatoes with the back of a spoon. Simmer, uncovered, for 1 1/2 hours, until the venison is tender. If chili seems too dry, add water as needed to maintain desired consistency.

Stir in black beans and cilantro. Cook for another 10 minutes, until beans are heated through. Ladle the chili into soup bowls and serve.

This recipe yields 8 servings.

Exchanges Per Serving: 3 Lean Meat, 1/2 Carbohydrate (1/2 bread/starch), 3 Vegetable.

Nutrition Facts: 251 calories (14% calories from fat), 31 g protein, 4 g total fat (1.2 g saturated fat), 21 carbohydrate, 6 g dietary fiber, 96 mg cholesterol, 224 mg sodium.