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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dinner, Main Course, Soup
Keyword: beef chili, chili, nightshade-free chili, venison chili
Author: admin
Equipment
stock pot
mixing spoon
Ingredients
1lbGround Venison
1lb Organic Grass-fed Ground Beef
1LargeOniondiced
9ClovesGarlicpressed/minced
215.5 oz CanOrganic Kidney Beansdrained, soaked, & rinsed
115.5 oz CanOrganic Black Beansdrained, soaked, & rinsed
115.5 oz CanOrganic Pinto Beansdrained, soaked, & rinsed
115.5 oz CanOrganic Corn kernelsdrained, soaked, & rinsed
1QuartBone Broth (chicken or beef)*homemade is best
2CupsFiltered Water
2TbspCumin
2TbspGarlic Powder
2TspSalt *add more to taste
2TspPepper*add more to taste
1/4CupOlive Oildivided
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!