Spicy Venison Chili with Chocolate and Ancho Peppers, Topped with Cilantro-Lime Crema

Ingredients

• 500g Cervena Ground Venison
• 1 cup HERDEZ Mexican Salsa
• 1/4 cup, chopped BC BRINE Pickled Jalapeños
• 1 tbsp Navitas Organics Cacao Powder
• 1 can (15 oz), drained and rinsed Kidney beans
• 1 can (28 oz), undrained Diced tomatoes
• 1 large, chopped Onion
• 4 cloves, minced Garlic
• 2 tbsp Ancho chili powder
• 1 tsp Cumin
• 1 tsp Oregano
• 1 cup Beef broth
• 1 tbsp Olive oil
• to taste Salt and pepper
• 1/2 cup Sour cream
• 2 tbsp Lime juice
• 2 tbsp, chopped Fresh cilantro

Instructions

1. Prepare Cilantro-Lime Crema: In a small bowl, combine sour cream, lime juice, and fresh cilantro. Mix well and refrigerate.
2. Brown Venison: In a large pot or Dutch oven, brown Cervena Ground Venison over medium-high heat. Drain any excess fat.
3. Sauté Aromatics: Add chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
4. Add Spices and Flavorings: Stir in Ancho chili powder, cumin, oregano, and Navitas Organics Cacao Powder. Cook for 1 minute to bloom the spices.
5. Combine Ingredients: Add HERDEZ Mexican Salsa, diced tomatoes, kidney beans, BC BRINE Pickled Jalapeños, and beef broth. Season with salt and pepper to taste.
6. Simmer: Bring to a simmer, then reduce heat and cover. Let simmer for at least 1 hour, or up to 2 hours, to allow the flavors to meld. Stir occasionally.
7. Serve: Ladle the venison chili into bowls. Top with a dollop of Cilantro-Lime Crema.
8. Garnish: Serve hot and enjoy!

Cuisine: Mexican

Suitability:

Prep Time: mins

Cook Time: mins

Serving Size:

Meal Type: dinner