Entree: United States – Rocky Mountain United States (Colorado) – Game Meat Chili

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs 10 min

Ingredients

- 2 tbsp (30 ml) vegetable oil or rendered fat
- 1 lb (454 g) ground venison
- 1 lb (454 g) ground bison (or ground elk/bison blend)
- 1 large yellow onion, about 8 oz (225 g), diced
- 1 green bell pepper, about 6 oz (170 g), diced
- 2 medium carrots, about 6 oz (170 g), diced
- 4 cloves garlic, minced (about 12 g)
- 1 cup (240 ml) roasted green chiles, chopped (fresh Hatch or Pueblo-style if available)
- 2 cups (480 g) cooked pinto or Anasazi beans, drained (or 2 (15 oz/425 g) cans, drained)
- 1 (28 oz/796 g) can crushed tomatoes
- 12 fl oz (355 ml) amber ale or stout (optional — can substitute additional stock)
- 2 cups (480 ml) beef or game stock
- 2 tbsp (30 ml) tomato paste
- 3 tbsp (45 ml) chili powder
- 1 tbsp (15 ml) ancho chile powder (or substitute additional mild chile powder)
- 2 tbsp (30 ml) ground cumin
- 1 tsp (5 ml) smoked paprika
- 2 tsp (10 ml) dried oregano
- 6 crushed juniper berries (optional, for a mountain-game note)
- 1 tbsp (7 g) unsweetened cocoa powder
- 1 oz (28 g) dark chocolate (70% cacao), finely chopped
- 1 tbsp (15 ml) brown sugar or dark maple syrup
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 1/4 tsp (1 g) cayenne pepper (optional, for heat)
- 2 bay leaves
- 2 tbsp (30 g) masa harina mixed with 3 tbsp (45 ml) water (masa slurry) to thicken
- Garnishes: chopped cilantro, lime wedges, sliced green onions, and grated cheese (optional)

Instructions

Short Description:
A hearty Colorado-style chili that combines bold, browned game meats with local beans, roasted green chiles, and warming spices, slow-simmered until rich and deeply flavored. Finished with a touch of dark chocolate and masa to deepen and thicken the sauce for a full main-course chili.

Regional Notes:
This Rocky Mountain version highlights local game (venison and bison) and choice beans common to the region (pinto or Anasazi), plus mountain-savory touches like crushed juniper and smoked elements. Slow, long simmering is traditional here to tenderize lean game and meld flavors, distinguishing it from quicker, beef-only chilis elsewhere.

1. If using dried beans, soak and cook them until tender before beginning (or use canned beans drained and rinsed). Set beans aside.
2. Heat oil or fat in a large heavy-bottomed Dutch oven or pot over medium-high heat. Working in batches, brown the ground venison and ground bison until well-browned and no longer pink, breaking up with a spoon. Transfer browned meat to a bowl and reserve drippings in the pot.
3. Reduce heat to medium. Add the diced onion, bell pepper, and carrots to the pot and sauté in the drippings until softened and beginning to caramelize, about 6–8 minutes. Add the garlic and cook 30–60 seconds until fragrant.
4. Stir in the tomato paste and cook 1–2 minutes to darken slightly. Add the chili powder, ancho powder, cumin, smoked paprika, oregano, crushed juniper berries, and cayenne; toast the spices with the vegetables for 1–2 minutes, stirring constantly so they don't burn.
5. Pour in the beer (if using) to deglaze the pot, scraping up browned bits from the bottom. Allow the beer to reduce by half, about 2 minutes. Then add the crushed tomatoes, beef/game stock, browned meat, roasted green chiles, and cooked beans. Stir to combine.
6. Add the bay leaves, brown sugar (or maple), and bring the chili to a gentle simmer. Reduce heat to low, partially cover, and simmer very gently for 1.5–2 hours, stirring occasionally, until flavors meld and the lean game meat is tender. Add additional stock or water if the chili reduces too much.
7. About 10–15 minutes before serving, stir in the cocoa powder and chopped dark chocolate so it melts into the sauce. Remove bay leaves. Whisk the masa slurry, then stir into the chili and simmer 5–10 minutes until the chili thickens slightly. Taste and adjust seasoning with salt and pepper.
8. Let the chili rest off heat for 10 minutes to let flavors settle. Serve hot in bowls with garnishes: chopped cilantro, lime wedges, sliced green onion, and grated cheese if desired. Cornbread or a simple rice pilaf are optional accompaniments.