Warm up during the winter season with BBQ Bobs hearty Venison chili!
Venison Chili with Flying Fish Beer
Time to Prepare
Estimated Cook Time
- 1 bottle Flying Fish Abbey Dubbel
- 1 bottle Flying Fish Trail Mix Brown Ale
- 2 poblano peppers chopped
- 2 large jalapeno peppers chopped
- 1 small red onion chopped fine
- 1 large shallot chopped fine
- 4 cloves roasted garlic smashed
- 2 cans diced tomato with green chilis
- Kosher salt
- Black Pepper
- 2 tbsp. chili powder
- 2 tbsp. cumin
- 2 tbsp. 7 Bones Beef Rub
- 1 10 oz. can beef broth
- Olive oil
- 1 10 oz. can black beans
- 1 10 oz. can pinto beans
- Pour beer into a sauce pot or dutch oven over a 275-300°F fire. (or use your stove top).
- In a large skillet Sautee onions, shallots and peppers in olive oil for approx. 5-7 minutes cooking them down. Add sliced roasted garlic. Add these ingredients to the beer in the pot
- Season the venison cubes with half of the chili powder, cumin, 7 Bones and some salt and pepper.
- Add some more olive oil to the pan and brown the venison cubes. (approx.. 10 minutes)
- Add venison to the pot.
- Stir in both cans of diced tomatoes then add the rest of the seasonings to the pot. Stir well and let cook for approx.. one hour.
- Add beans and stir the chili. Allow it to cook down for 1 more hour.
- In a small sauce pan bring the beef broth to a boil and thicken with flour. Wisk rapidly to avoid flour from clumping.
- Add thickened rue to the chili and cook for one more hour or until meat is tender.
- Serve with sliced jalapenos, corn chips, Mexican cheese and an ice cold Flying Fish beer