Not Your Mama’s Chili
This recipe isn’t your run-of-the-mill chili recipe.
While the ingredient list is a bit longer than usual, the layers of flavor are so developed and deep that the extra steps are worth it; trust me.
The added touch of soy sauce, cocoa, beer and vinegar marry in the pot, while a surprise finish of Worcestershire sets the tone for flavor in this one-pot chili. So pile it high with your favorite toppings, or eat it plain and be completely taken aback by what might be your new favorite chili recipe. Enjoy!
Spice It Up: If you want more spice, add some canned chipotle peppers in adobo sauce. This adds the heat that some folks like in their chili and gives it a nice touch of smokiness.
Ingredients
- 2 Pounds of ground big game, such as deer, elk, antelope, etc.
- 1 large yellow onion
- 5 garlic cloves, minced
- 1 6-oz can tomato paste
- 1 14-oz can diced tomatoes in juice, not drained
- 2 14-oz cans kidney beans, drained and rinsed
- 2 14-oz cans pinto beans, drained and rinsed
- 1 12-oz pilsner beer (I used Miller Lite)
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons mustard powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1 teaspoon unsweetened cocoa powder
- Kosher salt
- Black pepper
- Olive oil
- Any of your favorite toppings, such as shredded cheese, sour cream, jalapeños, cilantro, lime or hot sauce.
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Add the onion, season with salt and cook, stirring occasionally until the onion is translucent, about 8-10 minutes. Add the minced garlic and cook, stirring often for another 1-2 minutes, until the garlic is soft; be careful not to burn the garlic. Remove the onions and garlic from the Dutch oven and set aside.
- Add the meat to the Dutch oven and break it up with a spatula. Generously season with salt and pepper. Brown the meat on all sides until there is no pink remaining, about 8-10 minutes.
- Add the onions and garlic back into the pan with the meat. Stir in the tomato paste and stir until it’s incorporated with the meat and has darkened in color, about 2-3 minutes. Add the spices and stir to mix, careful not to burn the spices, about 1 minute. Add the beer and scrape the bottom with a wooden spoon to remove the brown bits of goodness from the pan.
- At this point, you can transfer this to a slow cooker or leave it in the Dutch oven to cook. The Dutch oven will cook much faster, and you’ll have a chili ready in about 30 minutes. The slow cooker will take a bit longer, about 3-5 hours. They are both going to taste delicious. I recommend leaving it in the Dutch oven and simmering for a few hours, adding water as needed. I’ll put both times and instructions below in the following steps.
For slow cooker: Add the mixture into a slow cooker. Add the tomatoes with juices, vinegar, soy sauce, cocoa, beans, and 1/2 cup of water, and cook slowly for 3-5 hours. When ready to serve, add the Worcestershire sauce and stir. Add salt to your preference and serve with your favorite toppings.
For stove top: Add the tomatoes with juices, vinegar, soy sauce, cocoa, all of the beans and 1 cup of water, and simmer for 1 hour. You can simmer longer, but remember to add more liquid as needed. When ready to serve, add the Worcestershire sauce and stir. Add salt to your preference and serve with your favorite toppings.