I love it when Greg is in charge of dinner! You can bet that more often than not, it’s going to be something smoked on the Traeger, or he will doing something with venison. Something he had hunted and put on the table himself brings out the manly man in him.
I love it, even more, when he does a little research and creates a whole new recipe for us to try. Some of my favorite recipes to date are recipes that he has found and tried. He did his homework and made this wonderfully yummy chili over the weekend. I would have never guessed that he would dare to put balsamic vinegar in chili, but he did and wow, what a fantastic addition!
You can always change up any venison recipes that I post for ground beef, and I think ground turkey would even be good in this recipe.
(The chili pictured is not actually the Venison Balsamic Chili. The Venison Balsamic Chili is darker in color with the black soy beans instead.)
Greg's Venison Balsamic Chili
Ingredients
- 1 1/2 lb ground venison
- 1 Tbsp. extra virgin olive oil
- 1/4 c. onion finely minced
- 2 cloves garlic minced
- 1 (26.46-oz.) Pomi finely chopped tomatoes
- 1 (10-oz.) Rotel Chili Fixin's
- 2 Tbsp. chili powder
- 1/4 c. balsamic vinegar
- 1 tsp. salt
- 1-2 dashes hot sauce
- 1 tsp. ground cumin
- 1 Tbsp. Worcestershire sauce
- 1 pkt. Pyure sweetener optional
- 1 (15-oz.) can black soy beans rinsed and drained
Instructions
- Heat olive oil in a Dutch oven.
- Add onion and saute until soft.
- Add garlic and sauce until fragrant.
- Add venison and cook until brown. Drain fat if desired.
- Add tomatoes, Rotel, chili powder, balsamic vinegar, salt, hot sauce, cumin, Worcestershire and Pyure. Stir to combine.
- Stir in black soy beans.
- Simmer for about 1 hour.