Twisted Venison Chili
Description
With a venison and Italian sausage base and a twisted kick from a sweet, smoky, spicy mixture of veggies and spices, this chili is bursting with flavor.
Ingredients
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2 tablespoons olive oil, divided
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2 pounds ground venison
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1 1/2 pounds bulk mild Italian sausage
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1/4 cup butter
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1 large sweet onion, chopped
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1 jalapeno pepper, seeded and chopped
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3 teaspoons minced garlic
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2 (14 ounce) cans stewed tomatoes, chopped
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6 tablespoons chili powder
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4 teaspoons beef bouillon granules
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2 teaspoons liquid smoke flavoring
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons cayenne pepper
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1/2 teaspoon ground allspice
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2 (12 fluid ounce) cans or bottles Pilsner-style beer
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1 (16 ounce) can light red kidney beans, rinsed and drained
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1 (16 ounce) can dark red kidney beans, rinsed and drained
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1 (8 ounce) can tomato sauce
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1/4 cup bourbon
Directions
1
Heat 1 tablespoon olive oil over medium-high heat in a skillet. Add venison and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2
Heat remaining tablespoon olive oil over medium-high heat in a separate skillet. Add sausage and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine venison and sausage in a large pot.
3
Melt butter over medium heat in a skillet. Add onion, jalapeno, and garlic and cook and stir until softened, 5 to 7 minutes. Carefully transfer mixture to a food processor and lightly blend. Add to meat mixture.
4
Lightly blend tomatoes in a food processor; add to meat mixture. Add chili powder, beef bouillon, liquid smoke, cumin, cayenne, and allspice, stirring after each addition. Stir in beer, kidney beans, tomato sauce, and bourbon.
5
Bring chili mixture to a boil; reduce heat to low and let simmer until thickened and reduced, about 1 hour.