How to Make Venison (or Beef) Chili Using Dried Beans

Why use canned beans when it’s so easy and cheap to use dried beans for making chili? This recipe shows how to use venison, dried pinto beans and canned tomatoes to make a delicious, nutritious, low-fat, inexpensive one-dish meal without spending all day in the kitchen.

Instructions

Difficulty: Easy

Things You’ll Need:

• 2 c. dried pinto beans
• 2 qt. water
• 1 lb. ground venison (or beef)
• 1 medium onion
• Large can tomato sauce (29 oz.)
• Regular can diced tomatoes (14.5 to 15 oz.)
• 1 large bay leaf
• 1 tsp. dried sweet basil
• 13 whole peppercorns
• 1/4 c. pickle juice (dill, sweet or bread & butter)
• 2 Tbs. chili powder
• 2 Tbs. Worcestershire sauce
• 2 Tbs. brown sugar
• 2 tsp. garlic
• (optional) mushrooms

1. Add beans gradually so boiling doesn't slow down. Sort through (to remove rocks or dirt) and wash 2 cups dried pinto beans (I rinse them with water in the 2-cup measure). Bring 2 quarts water to a full boil in large pot – gradually add beans so water keeps boiling. This pops the skins so they absorb water faster (instead of the old-fashioned overnight soak). Boil a few minutes, then turn heat off and let sit for one hour.
2. Turn burner on high and add the following seasonings while bringing the pot of beans to a boil: 1 large bay leaf, 1 teaspoon dried sweet basil, 13 whole peppercorns, 1/4 cup pickle juice. The vinegar helps the beans cook softer and makes them easier to digest. Turn heat down and simmer with lid on for 2 to 3 hours until beans are done.
3. Brown & cook meat and onion before adding to chili. When beans are almost done, start cooking the meat and onion. Brown the ground meat in a skillet. Chop onion and add to meat. Cook till meat is done, then add meat and onions to pot of beans.
4. Add tomato sauce and diced tomatoes to the pot. Add the following seasonings at this time: 2 tablespoons chili powder, 2 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, 2 teaspoons garlic. Add mushrooms if desired. Bring this up to boiling, stirring often so chili doesn’t stick to the bottom of the pan. It’s now ready to serve.

Tips & Warnings

• Serve with iron skillet cornbread or cornmeal waffles for a real treat!
• Sprinkle shredded cheese or chopped raw onions on chili in the bowls.
• Add hot pepper sauce if you like a hotter chili.