This keto Venison Chili is absolutely delish...the perfect blend of spices, simmered slow to deepen all those yummy Texas flavors! Eat it plain or pile on the toppings, I promise this chili will leave you longing for winter weather!
1 12ozbottle low carb beerand gluten free if needed!
In a large pot add lard, fat or oil and ground meat. Season meat with 1 Tbsp kosher salt, 1/2 Tbsp pepper and 2 tsp garlic powder. Cook ground meat on medium high to high heat until brown and caramelized. This will give amazing depth of flavor to the chili so don’t rush this step!
Turn heat down to medium high and add onion, peppers and garlic and cook for 5-7 minutes or until veggies start to soften. The veggies will help pick up all the browned meat bits and help deglaze the pan.
Add tomatoes, tomato paste, beer, water, and remaining seasonings.
Cover and simmer on low for about 30 minutes, stirring occasionally. Remove lid and simmer for another hour or more, until meat is tender and the chili is your desired consistency. The chili will reduce and thicken while it simmers uncovered. If you like a thinner chili, just leave the cover on. The longer the chili simmers the more tender and decadent it gets…I have let is sit on the stove on a low simmer all afternoon!
Serve up loaded with topping and along side your favorite low carb corn bread!
This recipe easily serves 6-8 people depending on the size. The nutrition facts are calculated using 6 servings.
If using 80-20 or 73-27, beef you do not need the additional fat.
I use gluten free, low carb beer in this chili to keep the carbs low. If you are not gluten sensitive intolerant, there are a number of low carb beers on the market to choose from. For gluten free, low carb beer check out Omission Brewing Co. Ultimate Light Beer. You can also use water or beef broth in place of the beer...just remember to adjust the seasoning if needed!