The Best Chili recipe

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Ingredients

2 tablespoons vegetable oil
1 pound ground venison
2 bell peppers, chopped
2 large carrots, chopped
1 onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon salt, or to taste
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder
½ teaspoon onion powder
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can cream-style ale
3 large beefsteak tomatoes, chopped
2 cups no-salt-added chicken broth
2 cups water
1 tablespoon molasses
1 (15 ounce) can black beans, drained and rinsed
2 bay leaves

Nutrition Info

233.7 calories
carbohydrate: 25.7 g
cholesterol: 43.8 mg
fat: 5.6 g
fiber: 7.3 g
protein: 18.4 g
saturatedFat: 1.3 g
servingSize: -
sodium: 736.7 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat vegetable oil in a 6-quart Dutch oven over medium heat. Add ground venison and cook until browned, 5 to 7 minutes. Add bell peppers, carrots, and onion, cook until onion is translucent, about 3 minutes. Mix in garlic and cook until fragrant, about 30 seconds more. Stir in chili powder, salt, paprika, cumin, oregano, pepper, garlic powder, and onion powder. Cook for 1 to 2 minutes.

  2. Mix in tomato paste and cook, stirring constantly, for 2 minutes. Add ale, cook and stir for 2 to 3 minutes. Stir in tomatoes and cook until juices start to release, about 3 minutes. Pour in chicken broth, water, and molasses, stir to combine. Add beans and bay leaves.

  3. Bring chili to a simmer, stirring occasionally. Reduce heat to medium-low and cook until flavors blend, 30 to 45 minutes more. Taste, adjust seasonings, and discard bay leaves.

Recipe Yield

8 servings

Recipe Note

This chili came about when we had an over-abundance of produce from our garden. Fresh tomatoes, carrots, peppers, and onions make for a delicious chili! Serve warm, topped with cheese, if desired.

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