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Three Bean and Venison Chili with chipotle


Lunatic

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Three Bean and Venison Chili with chipotle

 

 

This chili is finger licking good. I like it hot so I double on chipotle.

You can find chipotle in adobo sauce in the Goya section. This hot pepper is not just hot but it brings unbelievable flavor. I also add, please don't laugh, two table spoons of un sweeten Coco powder.

 

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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced (1 cup)
  • 1 red bell pepper, diced (1 cup)
  • 2 carrots, diced (1/2 cup)
  • 2 teaspoons ground cumin
  • 1 pound ground venison
  • One 28-ounce can crushed tomatoes
  • 2 cups water
  • 1 chipotle chile in adobo sauce, seeded and minced
  • 2 teaspoons adobo sauce from the can of chipotles
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • One 15.5-ounce can black beans, drained and rinsed
  • One 15.5-ounce can kidney beans, drained and rinsed
  • One 15.5-ounce can pinto beans, drained and rinsed

 

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground venison; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper

Edited by Lunatic
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