Sweet 'n' Spicy Venison Chili
This venison chili is the perfect combination of sweet and spicy, and is the perfect comfort meal to warm up the family this winter. And good thing it makes plenty, because one bowl just won't be enough!
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Servings: 6 servings
Ingredients
- 1 lb ground venison (or meat of your choice)
- 1 large shallot, chopped
- 2 garlic cloves, minced
- salt and pepper, to taste
- 29 oz can tomato sauce
- 15 oz can Bush’s Vegetarian Baked Beans
- 15 oz can black beans, drained and rinsed
- 3 Tbsp chili powder
- 2 Tbsp brown sugar
- 1 tsp smoked paprika
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper or more or less
- Optional toppings: shredded cheese, chopped green onions, crackers, sour cream
Instructions
- In a large pot or dutch oven, add the ground meat and cook over medium-high heat, stirring and breaking up as it cooks, until browned. Season with salt and pepper and add the shallot and garlic. Cook for an additional minute until the shallot has softened.
- Add the tomato sauce, beans, and remaining seasonings and stir to combine. Cover and simmer for at least 30 minutes, up to an hour. SErve with your preferred toppings and/or cornbread on the side!
Notes
*Optional Crock Pot Cooking Instructions: After step one, transfer the ground meat mixture to your slow cooker. Add the ingredients from step 2, stir to combine, and cook on low heat for 4 hours, or on high for 2 hours.
**This recipe can easily be doubled, and is perfect for leftovers!
***To freeze, allow to cool completely, the spoon into resealable plastic bag(s), seal and lay flat to freeze. Thaw in the refrigerator when you are ready to finish it off!
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!