This robust Uncle Buck’s Venison Chili is a comforting American classic that brings rich, gamey flavors to your table. By combining both ground and cubed venison, you get a varied texture that holds up beautifully to a long, slow simmer. Aromatics like onion, garlic, and bell pepper build a savory foundation, while cumin, oregano, and cayenne provide a warm, earthy heat. The addition of kidney beans and tomatoes creates a thick, satisfying stew perfect for cold evenings. It’s an ideal dish for family gatherings, potlucks, or a cozy weeknight dinner that tastes even better the next day as the flavors meld together.
Uncle Buck’S Venison Chili
Description
This robust Uncle Buck's Venison Chili is a comforting American classic that brings rich, gamey flavors to your table. By combining both ground and cubed venison, you get a varied texture that holds up beautifully to a long, slow simmer. Aromatics like onion, garlic, and bell pepper build a savory foundation, while cumin, oregano, and cayenne provide a warm, earthy heat. The addition of kidney beans and tomatoes creates a thick, satisfying stew perfect for cold evenings. It&# 226;ÂÂs an ideal dish for family gatherings, potlucks, or a cozy weeknight dinner that tastes even better the next day as the flavors meld together.Ingredients
Directions
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Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
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Season the cubed venison chunks with salt and pepper, then brown them on all sides. Remove meat from the pot and set aside.
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In the same pot, add the chopped onions, bell pepper, and garlic. Sauté until softened and translucent, about 5 minutes.
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Add the ground venison to the pot. Cook, breaking it up with a spoon, until browned and cooked through.
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Return the cubed venison to the pot. Stir in the canned tomatoes, tomato paste, bay leaf, cumin, oregano, cayenne pepper, chili powder, beef stock, and dark brown sugar.
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Add the whole small chili peppers to the pot.
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Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 2 hours, stirring occasionally.
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After 2 hours, drain and rinse the canned kidney beans, then add them to the chili.
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Continue to simmer uncovered for another 30 minutes to allow the flavors to meld and the sauce to thicken.
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Remove the bay leaf and the whole chili peppers before serving. Taste and adjust seasoning with additional salt and pepper if needed.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 672.8kcal
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 3.8g19%
- Cholesterol 186.1mg63%
- Sodium 347.7mg15%
- Total Carbohydrate 55.7g19%
- Dietary Fiber 14.1g57%
- Sugars 10.7g
- Protein 77.3g155%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a spicier kick, you can increase the amount of cayenne pepper or use jalapeños instead of mild chili peppers.
Venison is lean, so if you find the chili too dry during cooking, add a splash more beef stock or water.
This chili tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
If you cannot find cubed venison, you can use all ground venison, but the texture will be different. Alternatively, substitute beef chuck for the cubed meat if venison is unavailable.
Whole chili peppers are added for infusing flavor; remember to remove them before serving as they can be quite hot if bitten into.
