Venison Chili with Apples

This hearty Venison Chili with Apples is the perfect balance of savory and subtly sweet. Ground venison is slow-simmered with spices, jalapeños, tomatoes, and tart Granny Smith apples for a unique twist on classic chili. Finished with your favorite toppings and served with crusty sourdough, it’s comfort food with a gourmet edge.

Prep & Cook Time

• Prep Time: 20 minutes

• Cook Time: 2 hours

• Total Time: 2 hours 20 minutes

• Servings: 4 people

Ingredients

• 2 tablespoons Paducah Olive Oil’s Koroneiki Olive Oil

• 1 ¼ pounds venison stew meat, trimmed and roughly ground or diced

• 2 medium yellow onions, finely chopped

• 2 tablespoons ground cumin

• 2 teaspoons chili powder

• 2 tablespoons garlic, chopped

• 2 jalapeños, seeded and chopped

• 3 Granny Smith apples, peeled, cored, and cut into ½-inch dice

• 1 teaspoon black pepper

• 1 ½ cups chopped canned tomatoes (with juice)

• ¼ cup tomato paste

• 1 cup chicken broth (plus more if needed)

• ½ cup red wine

• Salt, to taste

Optional for Serving:

• Sourdough baguette, sliced ½-inch thick

• Cheddar or Monterey Jack cheese

• Chopped scallions

Instructions

1. Heat Koroneiki Olive Oil over medium-high heat in a heavy pot large enough to hold all ingredients.

2. Add venison and onions; brown for about 5 minutes.

3. Stir in cumin, chili powder, garlic, jalapeños, apples, salt, and black pepper; cook 5 minutes longer.

4. Add tomatoes, tomato paste, chicken broth, and red wine. Bring to a boil, then reduce heat and simmer partially covered for 2 hours, stirring occasionally. Add more broth if mixture becomes too thick.

5. Taste and adjust seasoning as needed. Serve with sliced sourdough, shredded cheese, and scallions if desired.