The Finest Chili You’ll Ever Make

Ingredients 0/22

Step 1

Lightly heat some vegetable oil in a large Dutch oven over medium heat. Once the oil is hot, add the ground venison and cook it until it’s nicely browned, about 5 to 7 minutes. Toss in the bell peppers, carrots, and onion, and cook everything together until the onion becomes translucent, which should take around 3 minutes. Then add the garlic and cook just long enough for it to smell amazing, about 30 seconds.

Step 2

Sprinkle in the chili powder, salt, paprika, cumin, oregano, pepper, garlic powder, and onion powder. Stir everything well and let the spices toast for a minute or two. After that, mix in the tomato paste and keep stirring for about 2 minutes so it doesn’t stick.

Step 3

Pour in the ale and give it a good stir, cooking for another 2 to 3 minutes. Then add the canned tomatoes and cook until they start releasing their juices, roughly 3 minutes. Pour in the chicken broth, water, and molasses, stirring everything together before adding the beans and bay leaves.

Step 4

Bring the chili up to a gentle simmer, stirring now and then. Turn the heat down to medium-low and let it cook until all the flavors come together, about 30 to 45 minutes. Before serving, taste and adjust the seasoning if needed, and don’t forget to fish out the bay leaves.