2 tablespoon extra-virgin olive oil
2 pounds ground venison (the men in our house are hunters)….ground beef or ground turkey work as well.
5 teaspoons chili powder, divided
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground red pepper
1 tablespoon Hershey’s Cocoa Natural Unsweetened
1 large white onion, chopped
4 large garlic cloves, chopped
2-15oz cans Organic Pinto Beans rinsed and drained
2-15oz cans Organic Diced Tomatoes in Tomato Juice No Salt Added
Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add venison, 2 teaspoons of the chili powder, cumin, cinnamon, cocoa, and red pepper; saute until browned, about 5 minutes. Using a slotted spoon, transfer venison to a plate.
Add onion, garlic, and remaining chili powder to the same pan; cook over medium heat, occasionally stirring, until softened, about 3 minutes. Add tomatoes with juice and beans; cover and simmer 10 minutes, stirring occasionally.
Uncover, add cooked venison, and cook an additional 5 minutes or so, until liquid thickens slightly—season to taste with salt and pepper and serve hot.
Makes 8 servings
I like to throw it in the crockpot from the saucepan and let it simmer a bit longer for more flavor. We serve with light sour cream and shredded cheese along with some tortilla chips. Of course, I always think it tastes best on the second day. That is why I like a double batch for leftovers! Let me know if you like this, and I would love for you to share your favorite chili recipe with me. Enjoy!