Joe's Best Ever Venison Chili Recipe

​​Directions​

• Dice all vegetables as small as you can, discard jalapeno seeds.
• Cube meat 1/2 inch or to your preference.
• Brown salt pork in a large dutch oven, add vegetables (minus the canned tomatoes), and cook at medium-low for about 8-10 minutes.
• Brown venison in the same dutch oven with oil over medium heat, Add several shakes of chili powder and paprika, and season generously with salt and pepper.
• When the meat is brown on all sides add the vegetables back in, stir and cook together for about 5 minutes while assembling other ingredients and opening cans. (This is a good time to start the rice if serving). Add additional broth if needed, continue cooking uncovered. All of the vegetables should be just barely identifiable, but not reduced to nothing. 
• Add Adobo, cumin, oregano, canned tomatoes with juice, 1/2 the beans (reserve the rest for later), broth and stir. Bring mixture to a boil, then immediately reduce to simmer. Let simmer mostly covered but not all the way for 2 1/2 hrs-3 hrs.
• If the meat is tender and desired liquid evaporated add the remaining beans, stir and reduce flame as low as possible. (This is a good time to start the rice if serving with). Add broth if not enough liquid, or continue cooking uncovered if too liquidy. A lot of the vegetables should be just barely identifiable, but not reduced to nothing.
• Serve once new beans are warmed. It's terrific over white rice with shredded cheese, scallions and sour cream.