Venison and Sweet Potato Chili
This venison and sweet potato chili strays from any traditional version of the dish, but delivers big time in flavour!
- Prep Time15 min
- Cook Time2 hr 15 min
- Total Time2 hr 30 min
- Yield4 servings
- 1lb (454g) venison shoulder, neck, or stew meat
- Kosher salt
- Black pepper
- 2 tablespoons (30ml) cooking oil or lard
- 3 onions, chopped
- 4 cloves garlic, chopped
- 1 tablespoon (7g) smoked paprika
- 2 tablespoons (14g) chili powder
- 1 teaspoon (2g) ground cumin
- 1 teaspoon (2g) garlic powder
- 1/2 teaspoon (1g) dried oregano leaves
- 1 large sweet potato
- 1-3 chipotle peppers in adobo (or whole can if you like it spicy!), chopped
- 14oz (400ml) canned crushed tomatoes
- 2 cups (500ml) venison stock OR beef stock OR water
- 1 can black beans, rinsed
- 1/2 cup canned or frozen sweet corn
- 1 teaspoon (5ml) fish sauce or worcestershire sauce
- Cilantro to garnish
- Lime wedges to garnish
Cut venison into large bite-sized cubes and season generously with salt and pepper.
Add fat/oil to a Dutch oven over high heat, then add the venison (working in batches if using a smaller pot). Cook on all sides until well-browned, then remove to a plate and set aside.
Reduce heat to medium and add the onions.
Cook for 5 minutes, then add the garlic and spices.
Cook for 2 minutes.
If you like soft, melting sweet potatoes, then add them now. If you prefer firmer sweet potatoes, add them later when prompted.
Add the chipotles, tomatoes, and venison stock.
Bring to a simmer, reduce to low, cover, and cook for 1 hour.
Add the beans, corn, fish sauce, and sweet potatoes if you haven’t already.
Cover and cook for 1-2 more hours, or until venison is nice and tender.
Taste and add more salt if necessary.
To serve, ladle into bowls, and garnish with cilantro leaves and lime wedges. Enjoy!