This recipe is a great intro to venison. Cocoa powder can help to reduce gamey flavor, and masa harina provides additional thickening and a bright earthiness.
Have plenty of topping options on hand so folks can customize!
Ingredients
- 2 Tbsp olive oil
- 2 white onions, chopped
- 8 cloves garlic minced
- 1 green bell pepper, seeded/chopped
- 1 carrot, finely diced
- 1 small sweet potato, peeled/diced
- ¼ cup chili powder
- 2 Tbsp ground cumin
- 1 Tbsp dried oregano
- 2 tsp dried thyme
- 1 tsp ground coriander
- ¼ cup masa harina
- Salt and freshly ground black pepper
- 2 pounds ground venison
- 2 (15.5 ounce) cans kidney or black beans, drained/rinsed
- 2 10-oz cans fire-roasted diced tomatoes
- 1 28-oz can tomato puree
- 1 4-oz can diced green chilis, drained
- 1 bay leaf
- Optional: 1-2 tsp cocoa powder
- Toppings for serving: Shredded cheese, sour cream, green onions, diced avocado, crumbled corn chips
Directions
- Add oil to a large pot or Dutch oven over medium-high heat. Add onions and sauté about 3 minutes. Add garlic and sauté one minute more. Add bell pepper, carrot, sweet potato, chili powder, cumin, oregano, chili powder, thyme, coriander, cocoa powder (if using) ½ teaspoon salt, and ¼ teaspoon pepper. Cook 6-8 minutes until veggies soften.
- Add venison and cook, breaking up the clumps with a spoon, until the venison is no longer pink, about 5 minutes. Stir in masa harina.
- Stir in beans, tomatoes, tomato puree, green chilis and bay leaf. Once simmering, cover and cook for 30 minutes. Remove lid, simmer 30 minutes more. Remove bay leaf and add more salt/pepper as needed.