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Venison: Savory Venison Chili

Source of Recipe

Miami Herald Parade Magazine, 10/23/94


List of Ingredients

1/4 pound Slab bacon cut into 1/4"dice
1 md Onion coarsely chopped
6 md Carrots peeled, halvedlengthwise, cut into 1" pieces
2 ts Chili powder
2 ts Cumin ground
1 t Majoram or Oregano dried
1/4 ts Red-pepper flakes
2 pounds Venison shoulder, cut into 1/2" cubes
28 ounces Italian plum tomatoes, crushed
1 1/2 cups Beef or chicken broth, defatted
1/2 cup Red wine
1/4 cup Tomato paste
16 ounces Dark-red kidney beans, drained
1 cup Baby lima beans (defrosted)
3 c Cooked rice or barley (opt)


Recipe

Brown the bacon in a skillet over medium heat for about 10 minutes or until golden brown. Remove bacon with a slotted spoon and set aside. Reserve 3 tablespoons of bacon fat, discard the rest. Place 2 tablespoons of the bacon fat in a casserole; add the onions and carrots, sprinkle with chili powder, cumin, marjoram and red-pepper flakes, then cook for 5 minutes. Add the reserved bacon.

Pour off the remaining tablespoon 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. Add tomatoes, broth, wine and tomato paste. Bring to a simmer and cook, uncovered for 40 minutes, stirring occasionally. Reduce the heat if the chili begins to boil. Add the kidney and lima beans, then adjust seasonings. Simmer 10 minutes longer or until meat is tender. Serve the chili hot in 6 bowls (over rice or barley, if desired). Serves 6.