This Venison and Bean chili packs as much flavor as Mikele Buck brings in sound. When country music artist Mikele Buck told me he was an avid hunter, venison came to mind. That combined with the heat of chili and this recipe pretty much wrote itself Have no deer? Have no fear. You can easily substitute beef. This Venison and Bean Chili is going to make you king or queen at the hunting camp. Go check out our interview with the Mikele Buck Band by clicking here.
Venison Bean Chili
- 2 lbs venison
- 1 lb mexican chorizo
- 2 onions dices
- 4 poblano peppers
- 5 cloves garlic diced
- 2 tbsp rub seasoning see notes
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp cayenne pepper
- 12 oz dark beer
- 5 lbs tomatoes cored and cut in half horizontally
- 2 cans cans black beans 15 oz drained
- 2 cans kidney beans 15 oz drained
- ¾ cup cilantro
- olive oil
- Light your charcoal and bring to medium high heat.
- Coat the peppers and the tomatoes in olive oil. Then sprinkle them with salt and pepper.
- Place the tomatoes skin side down on the grill. Place a peppers on the grill as well. Char the tomatoes on both sides and remove to a bowl to catch the juices. Dice the tomatoes and reserve the juice.
- Char the peppers on all side until the skin starts to seperate. Remove from grill. Remove the skin, seeds and stem. Dice the peppers.
- Bring a 12 qt pot to medium high heat. Drizzle in a little olive oil.
- Add the meat, diced onion and garlic. Cook until the meat starts to brown. Once the meat is brown, deglaze the pot with the beer.
- Add the peppers, tomatoes, tomato juice, spices and beans.
- bring the temperature to low and let the chili simmer for 30 minutes. Add the cilantro, salt and pepper to taste.
- Serve alone or over rice. Green onions make a great garnish!