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Venison and Black Bean Chili

Venison and Black Bean Chili

Venison and Black Bean Chili made with Dale's is a great family dinner dish for the winter. This recipe calls for ground venison meat, 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.

AuthorDale's Sauces, Inc.

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Venison and Black Bean Chili

DifficultyIntermediateYields68 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 2 tbsp Vegetable Oil
 1.50 Ground venison meat
 2 tbsp Dale's Seasoning
 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 Medium large beer, such as Modelo
 2 15oz cans black beans, drained and rinsed
 1 15oz can corn, drained
 2 4oz can mild green chiles
 Optional garnish: Shredded Monterrey Jack Cheese, sour cream, avocados, sliced jalapeños, tortilla chips

1

To begin making Venison and Black Bean Chili, eat a large stock pot over medium-high heat.

2

Then, add the vegetable oil, then onion, bell pepper and 1 tablespoon Dale’s seasoning.

3

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

4

Next, add the venison meat and 1 more tablespoons Dale’s seasoning.

5

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

6

Then, 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 you can no longer smell it), about 3 minutes.

8

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

9

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

10

Finally, serve topped with cheese, sour cream, and jalapenos, if desired.

Category

Ingredients

 2 tbsp Vegetable Oil
 1.50 Ground venison meat
 2 tbsp Dale's Seasoning
 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 Medium large beer, such as Modelo
 2 15oz cans black beans, drained and rinsed
 1 15oz can corn, drained
 2 4oz can mild green chiles
 Optional garnish: Shredded Monterrey Jack Cheese, sour cream, avocados, sliced jalapeños, tortilla chips

Directions

1

To begin making Venison and Black Bean Chili, eat a large stock pot over medium-high heat.

2

Then, add the vegetable oil, then onion, bell pepper and 1 tablespoon Dale’s seasoning.

3

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

4

Next, add the venison meat and 1 more tablespoons Dale’s seasoning.

5

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

6

Then, 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 you can no longer smell it), about 3 minutes.

8

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

9

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

10

Finally, serve topped with cheese, sour cream, and jalapenos, if desired.

Venison and Black Bean Chili