Description
A delicious and filling dish perfect for chilly evenings, packed with flavors and nutrients.
Ingredients
Scale
- 1 lb Ground Venison
- 2 tablespoons Olive Oil
- 1 Small Onion, diced
- 4 Cloves Garlic, minced
- 1 1/2 Cups Beef Stock or Venison Broth
- 2 tablespoons Tomato Paste
- 10 oz Tomatoes and Diced Chilis
- 2 15 oz Cans Light Red Kidney Beans, drained and rinsed
- 16 oz Tomato Sauce
- 1 tablespoon Chili Powder
- 2 teaspoons Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Dried Basil
- 1/2 teaspoon Dried Rosemary
- 1/4 teaspoon Mustard Powder
- 1/4 teaspoon Paprika
- 1/4 teaspoon Dried Thyme
- 1/8 teaspoon Celery Seed
- 1/4 teaspoon Dried Parsley
- 1/8 teaspoon Cumin
- 1/8 teaspoon Cayenne
- 1 tablespoon Brown Sugar
- 1 tablespoon Unsweetened Cocoa Powder
Instructions
- Brown the meat in a large pot with olive oil over medium-high heat.
- Stir in the diced onion and garlic until soft.
- Sprinkle in the spices, then add the tomatoes and chilies.
- Reduce heat to low and add beans, tomato sauce, paste, and broth; stir well.
- Cover and cook for 30 minutes, then uncover and simmer for another 30 minutes.
- Serve in bowls topped with cheese, green onions, or your favorite toppings.
Notes
Quality venison enhances flavor; soak dried beans overnight for the best texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 28g
- Cholesterol: 70mg