Deer Brewski Chili

Most people dislike venison because of the gamey flavor. I say, use the extra flavor to your advantage. I use deer meat in things like chili, stroganoff, spaghetti (you can split meat, half beef half venison) and in any hamburger helper. Use venison in dishes that already have a lot of flavor, the venison's natural flavor will just add to the dish!


So first things first, brown your venison. This is only about half of the venison I am using in the chili. Add all of your chili seasonings to your meat, this seasons the meat rather than just the liquid. It's no fun to eat a dish with flavored liquid and bland meat!


And while you're cooking your chili, crack open a beer and slip on your camo initial koozie.

Now that all the meat is ALMOST brown, with all the seasonings, you can start adding the rest of the ingredients. You want to make sure that the meat is not all the way cooked. Chili needs to cook for a long time for all the seasonings to marry, this gives the meat to cook the rest of the way without having tough meat.

Next add the chopped onions and jalapeno. Seed the jalapeno, unless you like extra heat!

Stir it all up and crank the stove up to medium.

Next add your beer. Any beer will due, use what you have. Then add your diced canned tomatoes and tomato sauce.

Stir your ingredients together, turn the heat to low and pop on the lid and enjoy your beer, or whatever else you have going on. Let the chili cook for several hours and enjoy!

Ingredients:

4 lbs. ground venison

3 tablespoons ground cumin

tablespoons chili powder

2 tablespoons kosher salt

2 tablespoons fresh cracked black pepper

1 tablespoon ground red pepper

1 tablespoon ground sage (optional)

1 onion, chopped finely

1 jalapeno

2 cans of beer

2 cans diced tomatoes

1 can tomato sauce