Venison Chili with Queso Fresco Cheese

This venison chili is an update of our Chuck Wagon Chili recipe. We loved the original recipe because in addition to ground venison, we added cubes of venison roast, which made the chili more hearty with a stew-like quality. With buttery red and pinto beans, and also refried beans to give the soup base more body, our chili has just the right amount of heat balanced by a touch of sweetness and depth from the molasses and brown sugar. To make the chili more interesting, we topped our bowls with crumbled Mexican queso fresco cheese and chopped cilantro. We know you'll enjoy this recipe!

Servings: 6-8
Prep Time: 15 minutes
Cooking Time: 4 hours
Ingredients:
- 1 1/2 pounds of ground venison 
- 1 1/2 pounds of venison roast/stew meat, cut into 1-inch cubes
- 1-2 tablespoons of olive oil
- 1 onion, chopped
- 1 teaspoon of dried crushed red pepper
- 1/2 teaspoon of garlic powder
- Kosher/sea salt, to taste
- 1/4 teaspoon of ground black pepper

- 1/2 teaspoon of cayenne pepper

- 5 tablespoons of chili powder
- 2 tablespoons of light brown sugar
- 1/4 teaspoon of Hungarian/sweet paprika
- 1 bay leaf

- 1 (15-ounce) can of red beans

- 1 (15-ounce) can of refried beans 
- 1 (15-ounce) can of charro pinto beans

- 1 cup of chicken/beef broth

- 1 (14.5-ounces) can diced tomato

- 1 (8-ounce) can of tomato sauce

- 2 tablespoons of molasses  
- Crumbled queso fresco cheese, for garnish
- Chopped cilantro, for garnish

1. Heat 1 tablespoon of oil in a large heavy-bottom pot over medium-high heat. Sprinkle salt all over venison stew meat and brown; brown in batches. Remove meat and set aside on a plate. Add more oil to the pot if necessary and brown ground venison-- add pinch of salt and break up meat. Add chopped onion and sauté until onion is translucent, 5-7 minutes. Add the browned venison stew meat back into the pot. 

2. Add all other ingredients to the pot, except the queso fresco cheese and cilantro-- do not drain beans. Bring to a slight boil, then simmer on low for 3 to 3 1/2 hours or until venison stew meat is tender, stirring occasionally. (Simmer covered or uncovered depending on how thick or thin you want your chili. I cooked it uncovered at first and then covered it when the chili thickened.)

3. Add salt to taste. Remove bay leaf before serving/storing. Garnish with queso fresco cheese and chopped cilantro. Serve with cornbread.
  

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