An easy way to enjoy venison steak without being gamey.
This is a tomato forward chili that can take more meat if desired.
Ingredients
- 2 lbs. venison steak cut into 1/4″ – 1/2″ chunks
- 2 28oz cans diced tomatoes (I used Italian style)
- 1 12oz tomato paste
- 3 Onions (medium), diced
- 2 Bell peppers, diced
- 3 Garlic cloves, minced
- 2 Cups water or beef broth
- 1 Tsp ground cumin
- 1 Tsp chipotle chili powder
- 1 Tsp ancho chili powder (optional)
- 1 Tsp chili powder (optional)
- 1 Tsp salt
- 1/2 Tsp black pepper
Directions
- Brown the meat: In a large pot, heat the oil over medium-high heat. Brown the meat in small batches to ensure searing, not steaming. Remove and set aside.
- Sauté Aromatics: In the same pot, cook the onions, bell peppers, and garlic until tender (~5-7 minutes).
- Combine & Boil: Return the meat to the pot, stir in the diced tomatoes (with liquid), tomato paste, water/broth, and the spices. Bring to a boil.
- Simmer: Reduce heat to low. Cover and simmer for at least 1hr or until the meat is fork tender.
Tips:
- Trim the Steak: Remove silver skin from the steak
- Texture: Add 1 lb. steak cubes and 1 lb. ground venison