Recipe – Venison Chili

Few things are more satisfying on a cold autumn evening than a hearty bowl of hot chili and a piece of fresh-baked cornbread. Here is a delicious recipe that will warm your belly and tickle your taste buds.

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4 tbsp. unsalted butter

1 lg. onion, chopped

4 cloves garlic, minced

1 jalepeno, diced

4 tbsp. brown sugar

1 cup red wine

4 tbsp. red wine vinegar

4 tbsp. tomato paste

1 can diced stewed tomatoes

4 cups low sodium chicken broth

2 tsp. ground cumin

½-1 tsp. cayenne powder (depending on how hot you like it)

1 tsp. chili powder

2 tbsp. chopped fresh cilantro

10 slices cooked bacon, chopped

2 lbs. venison stew meat, diced in small cubes (can also use ground venison)

2 cans black beans, drained

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Melt butter in large pot over medium heat. Stir in onion, garlic, and jalepeno. Saute 3-4 minutes. Stir in brown sugar and sauté 2-3 more minutes. Stir in wine, vinegar, tomato paste, stewed tomatoes, chicken broth, cumin, cayenne, chili powder, and cilantro. Simmer 30-35 minutes or until mixture is reduced by half.

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Meanwhile, in a separate skillet, cook bacon over med-high heat until brown and crisp. Remove from skillet, reserving grease. Add venison to skillet and brown to cook thoroughly (approx. 15 minutes for stew meat). Stir in beans and toss together. Transfer this mixture into simmering pot. Mix together and simmer uncovered for 20 minutes.

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Enjoy over rice or with a piece of cornbread.