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Author of "Southern Gentlemen's Kitchen," Matt Moore is preparing a hearty chili.
Ingredients

Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 1 large Vidalia or sweet onion, finely diced (about 2 cups)
  • 1 green bell pepper, finely diced (about 1½ cups)
  • 4 garlic cloves, minced
  • 2 jalapeño peppers, seeded and finely diced
  • 2 lb. ground venison
  • 3 Tbsp. chili powder
  • 2 Tbsp. plus 1½ tsp. ground cumin
  • 1 Tbsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 cup amber beer
  • 1 (28-oz.) can tomato sauce
  • 1 (28-oz.) can petite diced tomatoes
  • 1 (14-oz.) can dark red kidney beans, drained and rinsed
  • 1 (14-oz.) can black beans, drained and rinsed
  • Toppings: shredded sharp Cheddar cheese, sour cream, finely chopped green onions

Directions

1. Heat a Dutch oven over medium heat 1 minute or until hot; add oil. Add onion and bell pepper; sauté 8 minutes. Add garlic and jalapeño; sauté 2 minutes or just until fragrant.

2. Add venison and next 4 ingredients, and cook, stirring often, 6 minutes or until meat crumbles and is no longer pink. Add beer, and cook, stirring with a wooden spoon to loosen any browned bits from bottom of Dutch oven, 2 minutes.

3. Stir in tomato sauce and next 3 ingredients; reduce heat to medium-low, and simmer, partially covered and stirring occasionally, 30 minutes. Remove from heat, and serve with desired toppings.

Note: Tested with Dos Equis Amber.

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