I was told I had to post this because the beans and the cilantro give it a unique, fresh taste, balancing a bit of sweet with spice. Plus, it is super healthy- full of fiber, vitamin C, protein, iron, and low in fat, making it a good way to fill up for the Super Bowl 50 game. Enjoy!
Variation on Venison Chili
1 lb. ground venison
1 cup diced onion
3 cloves garlic, minced
1/2 cup chopped, fresh cilantro, plus some more for garnish
4 cups chopped tomatoes (or two 15 oz cans diced tomatoes with juice)
1 can black beans, low or no sodium
1-2 Tbsp. chili powder
1-2 tsp. brown sugar
Salt and fresh ground pepper to taste
Dash of cayenne pepper (optional)
1-2 Tbsp. port, red wine, or sweet vermouth (optional)
In a stock pot, brown the ground venison in a little bit of olive oil. After a few minutes, add the onion and continue to brown the meat while also sauteing the onion. When the meat is all browned, add the garlic and cook about 1 minute more. Add the port, wine, or sweet vermouth to de-glaze the pan, scraping the bottom to get up an browned bits of meat or onion (optional). Add the tomatoes, cilantro, beans, and spices. Stir well and let simmer for anywhere from thirty minutes until 2 hours, stirring occasionally and making sure it is at a low simmer. Adjust the seasonings to your liking. It should have a good mix of hot from the chili pepper and optional cayenne, balanced by a bit of sweet from the tomato and a bit of brown sugar and freshness from the cilantro. Sprinkle a bit of fresh cilantro on top to garnish. Serves about 4.