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Ground Venison Chili with Dark Beer

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Lean Fossil Farms ground venison is simmered with San Marzano tomatoes, black beans, dark beer, and Palmer’s Nearly Famous spices for a hearty chili with deep, savory flavor.

Ingredients

Scale
  • 2 lbs Fossil Farms Ground Venison
  • 2 cans Cento Black Beans, drained and rinsed
  • 1 can Cento San Marzano Tomatoes, crushed
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons Palmer’s Nearly Famous Dark Chili Powder
  • 1 teaspoon Palmer’s Nearly Famous Cajun Rub
  • 1 teaspoon cumin
  • 12 oz dark beer
  • 1 cup Cento Beef Stock
  • Cento Extra Virgin Olive Oil, as needed
  • Palmer’s Nearly Famous Coarse Sea Salt, to taste
  • Sour cream, shredded cheese, and crackers, for serving

Instructions

  1. Brown the venison. Heat a small amount of olive oil in a large pot over medium-high heat. Brown the venison in batches, breaking it into crumbles and avoiding overcrowding. Transfer to a plate.
  2. Build the flavor. Reduce heat to medium. Add the onion and cook for about 5 minutes, until softened. Add garlic, chili powder, Cajun Rub, and cumin. Cook for 1–2 minutes, until fragrant.
  3. Deglaze. Add the dark beer and scrape up the browned bits from the bottom of the pot. Simmer until reduced by about half.
  4. Simmer the chili. Return the venison to the pot. Add tomatoes, black beans, and beef stock. Stir well and bring to a simmer.
  5. Cook until thickened. Simmer uncovered over medium-low heat for about 1 hour, stirring occasionally, until rich and thick. The ground venison should reach at least 160°F before serving.
  6. Finish and serve. Taste and adjust the salt or seasoning as needed. Serve hot with sour cream, shredded cheese, crackers, or your favorite chili toppings.

Notes

Alcohol-Free Option: Substitute a nonalcoholic dark beer or additional beef stock for the dark beer.

Nutrition

Find it online: https://palmersdirecttoyou.com/ground-venison-chili-with-dark-beer/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.