My Tasty Tasty Venison Pork Chili
Warm up your kitchen with "My Tasty Tasty Venison Pork Chili," a bold and hearty dish that perfects the balance between savory, spicy, and smoky flavors. This one-pot chili recipe showcases a robust combination of ground venison and pork, enhanced by an aromatic medley of cumin, paprika, and a hint of cocoa powder for a subtle richness. Diced tomatoes, hearty beans, and a splash of beef broth create a luscious base, while fresh jalapeño adds just the right touch of heat. With just 20 minutes of prep time and a slow simmer to meld the flavors, this chili is perfect for cozy family dinners or game-day gatherings. Serve it with your favorite toppings—like sour cream, shredded cheese, or crunchy tortilla chips—for a customizable, crowd-pleasing meal. Packed with protein and layered with flavor, it's a guaranteed hit for chili lovers everywhere!
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Recipe Information
Ingredients
- 1 pound ground venison
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium jalapeño pepper, finely chopped
- 28 ounces diced tomatoes, with juice
- 2 tablespoons tomato paste
- 2 cups beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon cocoa powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- sour cream (optional, for serving)
- shredded cheese (optional, for serving)
- tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, cooking for an additional minute until fragrant.
Increase the heat to medium-high and add the ground venison and ground pork to the pot. Cook until browned, breaking up the meat with a spoon, about 8-10 minutes.
Stir in the diced red bell pepper and finely chopped jalapeño. Cook for 3-4 minutes until the peppers start to soften.
Add the chili powder, cumin, paprika, oregano, cocoa powder, and sugar to the pot, stirring until the spices coat the meat and vegetables evenly. Cook for 1 minute to toast the spices.
Pour in the diced tomatoes with their juice, the tomato paste, and the beef broth. Stir to combine.
Bring the chili to a simmer, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Add the drained and rinsed kidney beans and black beans to the pot. Stir well, then continue to simmer uncovered for another 30 minutes to thicken the chili and allow the flavors to meld.
Taste the chili and adjust seasonings as necessary, adding salt and black pepper to your preference.
Serve hot, garnished with fresh cilantro if desired. Offer sour cream, shredded cheese, and tortilla chips as optional toppings.
Nutrition Facts
Calories |
3751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 5335 mg | 232% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 68.3 g | 244% | |
| Total Sugars | 40.2 g | ||
| Protein | 294.0 g | 588% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 910 mg | 70% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 6609 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
