Alabama Boss is back, for a wild ride where we whip up the ultimate deer chili (or is it venison? You decide!).
With the trusty CanCooker by our side, we’re mixin’ in secret spices, dodgin’ Japanese hornets, and debunking deer myths (hint: it’s not what you think ).
- 2 tbsp olive oil
- 2 onions chopped
- 1 green bell pepper seeded and chopped
- 1/4 cup chili pepper
- 2 tbsp ground cumin
- 1 tbsp dried oregano
- 2 tsp chipotle chili powder
- 2 tsp dried thyme
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 8 cloves garlic minced
- 2 lbs. ground venison
- 2 15.5 oz. cans kidney beans drained and rinsed
- 2 10 oz. cans fire roasted diced tomatoes w/ green chiles undrained
- 1 28 oz. can tomato puree
- 1 bay leaf
- Shredded Cheese, Scallions and Sour Cream optional
- In any CanCooker, heat olive oil over a medium-low heat source. When the oil is hot, add onions, bell pepper, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, salt and pepper.
- Remove lid from CanCooker and continue to simmer for 10 minutes longer.
- Stir in garlic until fragrant, about 30 seconds. Place lid on CanCooker and cook until the vegetables have softened, about 8-10 minutes.
- Add deer meat (i.e. venison) to the CanCooker, breaking up the lumps with a spoon and cook until the venison is no longer pink.
- Stir in kidney beans, tomatoes, tomato puree, and bay leaf. Bring to a simmer, place the lid on the CanCooker and cook for 30 minutes.
- Remove bay leaf. Serve with shredded cheese, scallions, and sour cream.