While most people don't imagine Arizona getting very cold during the winter time, we are more than cowboys and indians here, people! The Grand Canyon hit a record 23 below 0 last night. Now, you won't see me heading up north for that type of weather, since I can barely keep warm when it's 50 degrees and sun shining, but just like Arizona weather, chili comes in all shapes and sizes. This chili is thicker, and chock full of beef and beans, unlike more tomato-based broth-y chilis. I used some more of my dad's homemade ground venison here, but feel free to use ground beef, chicken, or turkey instead! This can make anyone feel warm during the coldest of nights.
- 1 lb. ground venison meat
- 1 tbsp. almond oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 jalapeno, minced
- 1 red chile, minced
- 1 roasted green chile, chopped (or small can of diced roasted green chiles)
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. cayenne pepper
- 1/4 tsp. cinnamon
- salt and pepper to taste
- 1 can diced tomatoes
- 2 tbsp. tomato paste
- 1 bottle of your favorite beer (or broth for non-alcoholic)
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
Heat up a medium skillet and cook venison until brown, breaking it up into small chunks with a wooden spoon. Drain off excess fat and set cooked meat aside.
In a large soup pot, heat oil over medium-high heat. Add in onion and cook for 4-5 minutes until translucent and softened. Add in garlic, jalapenos, and green chiles. Cook, stirring occasionally, for another 3-4 minutes.
Add in chile powder, cumin, cayenne, cinnamon, and salt, and pepper. Stire, then add in tomatoes and tomato paste. Stir well. Once the tomato paste is combined, add in your beer or broth. Bring mixture to a simmer, letting the mixture thicken up for 10 minutes.
Add in black beans and kidney beans. Let simmer for another 15-20 minutes before serving. Top with garnish of your choice I prefer plain Greek yogurt and some crumbled tortilla chips for an added crunch.