Description
A hearty chili made with ground deer meat, kidney beans, and a mix of spices for a flavorful meal.
Ingredients
Scale
- 1 lb (450 g) ground deer meat
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1–2 tbsp olive oil
- 2 tsp chili powder (adjust to taste)
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- ½ cup beef or vegetable broth
- Optional toppings: shredded cheese, sour cream, fresh cilantro
Instructions
- Chop onions, garlic, and bell pepper. Drain beans and set aside.
- Heat olive oil in a large pot over medium heat. Add deer meat and cook until browned (about 5–7 minutes).
- Add onions, garlic, and bell pepper to the pot. Cook for 3–4 minutes until softened (stir slowly to avoid burning garlic).
- Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to release the flavors.
- Pour in diced tomatoes and broth. Mix well and bring to a gentle simmer.
- Stir in kidney beans and let the chili simmer on low heat for 30–35 minutes. Stir occasionally.
- Taste and adjust seasoning if needed. If you like it thicker, simmer uncovered for a few extra minutes.
- Spoon into bowls and top with cheese, sour cream, or cilantro if desired.
Notes
- You can use honey instead of sugar if you like a touch of sweetness, or swap kidney beans for black beans.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 75 mg