This is a print preview of "Savory Venison Chili" recipe.

• Click here to print
• or return back to Savory Venison Chili.

Savory Venison Chili Recipe

by Global Cookbook

Ingredients

1/4 lb Slab bacon, cut into 1/4" dice 1 med Onion, coarsely minced 6 med Carrots, peeled, halved lengthwise and cut into 1" pcs 2 tsp Chili pwdr 2 tsp Grnd cumin 1 tsp Dry marjoram or possibly oregano 1/4 tsp Red pepper flakes 2 lb Venison shoulder, cut into 1/2" cubes

1 can Italian plum tomatoes, crushed (28 ounce) 1 1/2 c. Defatted chicken broth (or possibly beef broth) 1/2 c. Red wine 1/4 c. Tomato paste 1 can Dark-red kidney beans, liquid removed (16 ounce) 1 c. Baby lima beans 3 c. Cooked rice or possibly barley (opt)

Directions

1. I like to start off this chili with bacon. Once it browns, use 2 Tbsp. of the bacon fat to wilt the vegetables - then one more Tbsp. of the fat should be sufficient to brown the venison. Since the meat is lean, brown it quickly over high heat.
2. Brown the bacon in a skillet over medium heat for about 10 min or possibly till golden. Remove bacon with a slotted spoon and set aside.
3. Reserve 3 Tbsp. of bacon fat; throw away the rest.
4. Place 2 Tbsp. of the bacon fat in a casserole; add in the onion and carrots, sprinkle with chili pwdr, cumin, marjoram and red pepper flakes, then cook for 5 min. Add in the reserved bacon.
5. Pour the remaining Tbsp. of bacon fat back into the skillet. Brown the venison over medium-high heat in small batches and remove to the casserole with a slotted spoon. (The meat should brown quickly, so raise the heat to high if necessary.)
6. Add in the tomatoes, broth, wine and tomato paste. Bring to a simmer and cook, uncovered, for 40 min, stirring occasionally. Reduce the heat if the chili begins to boil.
7. Add in the kidney beans and lima beans, then adjust the seasonings. Simmer 10 min longer or possibly till meat is tender.
8. Serve the chili warm in 6 bowls (over rice or possibly barley, if you like).

© 2024 CookEatShare