"This chili came about when we had an over-abundance of produce from our garden. Fresh tomatoes, carrots, peppers, and onions make for a delicious chili! Serve warm, topped with cheese, if desired."
- Heat vegetable oil in a 6-quart Dutch oven over medium heat. Add ground venison and cook until browned, 5 to 7 minutes. Add bell peppers, carrots, and onion; cook until onion is translucent, about 3 minutes. Mix in garlic and cook until fragrant, about 30 seconds more. Stir in chili powder, salt, paprika, cumin, oregano, pepper, garlic powder, and onion powder. Cook for 1 to 2 minutes.
- Mix in tomato paste and cook, stirring constantly, for 2 minutes. Add ale; cook and stir for 2 to 3 minutes. Stir in tomatoes and cook until juices start to release, about 3 minutes. Pour in chicken broth, water, and molasses; stir to combine. Add beans and bay leaves.
- Bring chili to a simmer, stirring occasionally. Reduce heat to medium-low and cook until flavors blend, 30 to 45 minutes more. Taste, adjust seasonings, and discard bay leaves.
- Cook’s Notes:
- Any color bell pepper works in this.
- You can substitute whatever ground meat or beer you prefer.
Per Serving: 234 calories;5.6 g fat;25.7 g carbohydrates;18.4 g protein;44 mg cholesterol;737 mg sodium.Full nutrition
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