Venison and Black Bean Chili

Venison and Black Bean Chili

Venison and Black Bean Chili made with Dale's is a great family dinner for the winter. This recipe calls for ground venison (deer meat), black beans and Dale's Seasoning for a hearty meal. Looking for another hearty dish similar to Dales Venison and Black Bean Chili? Check out Dale's Beef Stew.

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Venison and Black Bean Chili

Yields68 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
 2 tbsp vegetable Oil
 1.50 lbs ground venison
 2 tbsp Dale's Seasoning, divided
 1 yellow onion, peeled and diced
 2 tbsp Cumin
 1 red bell pepper, cored and seeded, diced
 2 tsp Cocoa powder
 1 tbsp chili powder
 0.50 tsp ground cinnamon
 1 28oz can diced tomatoes
 2 reduced-sodium beef broth
 1 lager-style beer, such as Yuengling
 2 15oz cans black beans, drained and rinsed
 1 15oz can yellow corn, drained
 2 4oz can mild green chiles
 Optional garnish: Shredded Monterey Jack Cheese, sour cream, avocados, sliced jalapeños, tortilla chips
1

Heat a large stock pot on the stove over medium-high heat.

2

Add vegetable oil, onion, bell pepper and 1 tablespoon Dale’s Seasoning.

3

Cook until vegetables are slightly softened and translucent, about 6 minutes.

4

Add venison and additional tablespoon of Dale’s Seasoning.

5

Cook until the meat is no longer pink, about 6 minutes.

6

Add the cumin, chili powder, cocoa, and cinnamon and cook an additional 2 minutes until aromatic.

7

Add the beer and let the alcohol cook down (until no longer frgrant), about 3 minutes.

8

Add the tomatoes, broth, black beans, corn and green chiles.

9

Bring to a simmer and cook gently about 30 minutes, until slightly thickened.

10

Serve in large bowls topped with cheese, sour cream, and jalapenos, if desired.

Category

Ingredients

 2 tbsp vegetable Oil
 1.50 lbs ground venison
 2 tbsp Dale's Seasoning, divided
 1 yellow onion, peeled and diced
 2 tbsp Cumin
 1 red bell pepper, cored and seeded, diced
 2 tsp Cocoa powder
 1 tbsp chili powder
 0.50 tsp ground cinnamon
 1 28oz can diced tomatoes
 2 reduced-sodium beef broth
 1 lager-style beer, such as Yuengling
 2 15oz cans black beans, drained and rinsed
 1 15oz can yellow corn, drained
 2 4oz can mild green chiles
 Optional garnish: Shredded Monterey Jack Cheese, sour cream, avocados, sliced jalapeños, tortilla chips

Directions

1

Heat a large stock pot on the stove over medium-high heat.

2

Add vegetable oil, onion, bell pepper and 1 tablespoon Dale’s Seasoning.

3

Cook until vegetables are slightly softened and translucent, about 6 minutes.

4

Add venison and additional tablespoon of Dale’s Seasoning.

5

Cook until the meat is no longer pink, about 6 minutes.

6

Add the cumin, chili powder, cocoa, and cinnamon and cook an additional 2 minutes until aromatic.

7

Add the beer and let the alcohol cook down (until no longer frgrant), about 3 minutes.

8

Add the tomatoes, broth, black beans, corn and green chiles.

9

Bring to a simmer and cook gently about 30 minutes, until slightly thickened.

10

Serve in large bowls topped with cheese, sour cream, and jalapenos, if desired.

Venison and Black Bean Chili