Full of hearty warmth and flavor, I love making this venison & beef 3-bean chili in a big batch. This way we can enjoy this chili the night it’s ready with some fresh baked bread and also enjoy it sometime in the future for 2-3 more meals from the freezer.
My husband and I are sensitive to nightshades at this time of our lives for some strange reason, so my chili does not include chili powder, paprika, tomatoes, etc. I realize this fact makes it difficult to call it true chili, but you will agree with me that it is when you tried it.
Ingredients
Organic Kidney Beans
Organic Pinto Beans
Organic Black Beans
Organic Corn Kernels
Organic Extra Virgin Olive Oil
Onion
Garlic
100% Organic Grass-fed Ground Beef
Ground Venison
Bone Broth (Chicken or Beef)
Filtered Water
Organic Ground Cumin
Organic Garlic Powder
Salt & Pepper
Instructions
#1:
Drain canned beans into colander, rinse, dump into bowl and cover with cool water. Allow them to soak for at least 10 minutes but better to drain the water out right before you will transfer into the cooking pot (after meat is browned and onions added back in).
#2:
Chop and peel onions and garlic. Add 1-2 T of olive oil to pot on medium heat. When hot, add in chopped onions. Cook until they just start caramelizing. Remove from pot with a large spoon to a bowl for later.
#3:
Add another 2 Tbsp of oil to the pot and dump in both the ground beef and ground venison. Break up with your spoon. Add in 2-3 pressed/minced cloves of garlic. Sprinkle with a little salt, pepper, garlic powder and cumin. Cook until just browned throughout but not dry.
#4:
Add the cooked onions back into the pot with the browned meat. Mix to combine.
#5:
Drain the bowl of beans into a colander in the sink and give them a quick rinse until cool running water. Dump the drained and rinsed beans into the pot with the meat and onions.
#6:
Drain and rinse canned corn kernels in a colander with cool running water. Then add the rinsed corn into the pot with the meat and beans. Add 2-3 more cloves of pressed/minced garlic. Mix up all ingredients really well. Add in another tablespoon of olive oil and mix in. Sprinkle in about a tablespoon each of cumin and garlic powder, and about a teaspoon or two of both salt and pepper. Mix in again.
#7:
After the meat, onions, beans, corn, and spices have cooked together for a couple minutes, pour in the bone broth and water. You can use whatever bone broth you have, however I prefer the flavor of my home-cooked chicken stock. Bring to a boil and then reduce to a simmer for 15-20 minutes. Add more water to provide more bulk if desired. Also add more spices to taste.
Enjoy & Shalom!
We love serving up this chili with a topping of grated aged cheddar and some fresh baked Challah, sourdough cornbread, sourdough bread, crispy sourdough flatbread, or my sourdough tortillas. So many great choices!
Venison/Beef 3-Bean Chili (Nightshade-free)
This nightshade-free venison & beef chili combined with 3 different beans, corn, and bone broth is that healthy & hearty soup dish you need on a cool, rainy evening.
Equipment
- stock pot
- mixing spoon
Ingredients
- 1 lb Ground Venison
- 1 lb Organic Grass-fed Ground Beef
- 1 Large Onion diced
- 9 Cloves Garlic pressed/minced
- 2 15.5 oz Can Organic Kidney Beans drained, soaked, & rinsed
- 1 15.5 oz Can Organic Black Beans drained, soaked, & rinsed
- 1 15.5 oz Can Organic Pinto Beans drained, soaked, & rinsed
- 1 15.5 oz Can Organic Corn kernels drained, soaked, & rinsed
- 1 Quart Bone Broth (chicken or beef) *homemade is best
- 2 Cups Filtered Water
- 2 Tbsp Cumin
- 2 Tbsp Garlic Powder
- 2 Tsp Salt *add more to taste
- 2 Tsp Pepper *add more to taste
- 1/4 Cup Olive Oil divided
Instructions
- Drain canned beans into a colander, rinse, dump into a bowl and cover with cool water. Allow them to soak for at least 10 minutes but better to drain the water out right before you will transfer into the cooking pot (after meat is browned and onions added back in).
- Chop and peel onions and garlic. Add 1-2 T of olive oil to the pot on medium heat. When hot, add in chopped onions. Cook until they just start caramelizing. Remove from a pot with a large spoon to a bowl for later.
- Add another 2 Tbsp of oil to the pot and dump in both the ground beef and ground venison. Break up with your spoon. Add in 2-3 pressed/minced cloves of garlic. Sprinkle it with a little salt, pepper, garlic powder and cumin. Cook until just browned throughout but not dry.
- Add the cooked onions back into the pot with the browned meat. Mix to combine.Drain the bowl of beans into a colander in the sink and give them a quick rinse until cool running water. Dump the drained and rinsed beans into the pot with the meat and onions.
- Drain and rinse canned corn kernels in a colander with cool running water. Then add the rinsed corn into the pot with the meat and beans. Add 2-3 more cloves of pressed/minced garlic. Mix up all ingredients really well. Add in another tablespoon of olive oil and mix in. Sprinkle in about a tablespoon each of cumin and garlic powder, and about a teaspoon or two of both salt and pepper. Mix in again.
- After the meat, onions, beans, corn, and spices have cooked together for a couple minutes, pour in the bone broth and water. You can use whatever bone broth you have, however I prefer the flavor of my home-cooked chicken stock. Bring to a boil and then reduce to a simmer for 15-20 minutes. Add more water to provide more bulk if desired. Also add more spices to taste. Enjoy & Shalom!