Venison and 13 Bean Chili

This recipe I made in the thick of winter, when all you want is cozy, hearty stew. This chili was very easy to make, but does take an entire day (basically) since the beans are dried. I used chili and pre-made sauce because I’m all about ‘using what’s left in the house’, and since I was visiting my sister, this is what three things needed to be used: venison stew meat (hunted by my brother in law), Bob’s Red Mill 13 beans (local to the upper west coast), and Stonewall Kitchen Maple Chipotle Grill Sauce (a Christmas gift to my sister… and if you knew my sister, you know she doesn’t cook much.) The nephews loved it being served with corn bread (and if you asked them, honey with corn bread.)

Ingredients

2 1/2-3 pounds venison 2 Tablespoons oil
1 large onion, diced
4 cloves garlic, chopped
1 bottle Stonewall Kitchen Maple Chipotle Grille Sauce
1 can fire-roasted tomatoes
1 package Bob’s Red Mill 13 Bean Soup Mix
1/4 cup chili powder
1 teaspoon cayenne pepper

Directions

In a hot skillet, add venison stew meat and seat on all sides with salt and pepper. Add to pot with the Chipotle sauce, onions, garlic, chili powder, and cayenne pepper. Simmer until meat is cooked through and you are able to shred. (about 1-2 hours, depending on the size of the meat.)

When meat is cooked, shred and set aside. (this can be made ahead of time, or simultaneously.)

Boil 13 bean soup mix for 5 minutes, then allow them to soak for about 1 hour (or soak over night.) Drain beans, cover with water, and simmer until tender. (about 3 hours)

Combine cooked venison, sauce, and beans. Stir and allow to simmer for about 30 minutes or so for the flavors to marinate. Adjust chili powder and cayenne pepper as needed to get the right heat.

Serve warm (but tastes very good reheated the next day too.)

Venison and 13 Bean Chili