Venison Chili Recipe Featuring Mexene and Anasazi Beans

Venison Chili Recipe Featuring Mexene and Anasazi Beans

Inspired by GeniusKitchen.com/recipe

Ingredients:

  • 1 1⁄2 lbs ground venison
  • 1 medium sweet onion, chopped
  • 1 medium yellow bell pepper, chopped
  • 32 ounces anasazi beans (we recommend Adobe Milling anasazi beans)
  • 28 ounces tomato puree
  • 1 can of sweet corn (optional)
  • 14 1⁄2 ounces diced tomatoes (chili style)
  • 3 tablespoons chili powder (we recommend Mexene Chili Powder)
  • 1 teaspoon salt
  • 1 bay leaf, broken in half
  • 1⁄4 teaspoon paprika
  • 1⁄4 teaspoon cayenne (or more, to taste)
  • 4 tablespoons ground cumin
  • 1 tablespoon cumin seed
  • 1 dash cinnamon
  • fresh ground pepper
  • 1 1⁄2 cups water

     

    Directions: 

    • Brown the venison in a non-stick stock pot. 
    • Wash the beans according to the directions on the package. Drain them and put them in a pot. (Use Adobe Milling no-soak Anasazi beans)
    • Add onion and pepper, saute until slightly soft, about 5-10 minutes.
    • Add remaining ingredients, cover, and simmer for 1.5 hours.
    • Serve while still hot and pair it with rice or crackers. 



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