This Hearty Low-Carb Venison Chili is a robust, flavorful stew perfect for chilly nights or when you crave a filling, keto-friendly meal. Packed with tender venison, vegetables, and spices, it's a low-carb delight that doesn't skimp on taste.
Heat the olive oil in a large pot over medium-high heat. Add the cubed venison and brown on all sides. Remove the venison and set aside.
In the same pot, add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic, red and green bell peppers, and cook for another 3 minutes until the peppers start to soften.
Return the browned venison to the pot. Stir in the diced tomatoes, beef broth, and tomato paste.
Season with chili powder, ground cumin, dried oregano, cayenne pepper, salt, and pepper. Stir well to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 hour and 30 minutes, stirring occasionally.
After the chili has thickened and the venison is tender, adjust the seasoning if necessary and serve hot.
Notes
For a spicier chili, add more cayenne pepper or include diced jalapeños.This chili can be stored in the refrigerator for up to 3 days or frozen for longer storage.Garnish with shredded cheese, sour cream, or sliced avocados for added flavor and fat, ensuring it aligns with your keto dietary needs.