Venison Chili
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
58
Spice
42
Sweetness
52
Sourness
31
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
4 tbsps
Unsalted Butter4 cloves
Garlic (minced)4 tbsps
Dark Brown Sugar3 cups
Red Wine4 tbsps
Red Wine Vinegar4 tbsps
Tomato Paste4 cups
Chicken Broth (low-sodium)1 tsp
Ground Cumin1 tsp
Cayenne Pepper1 tsp
Chili Powder2 tbsps
Cilantro (chopped fresh)4 tbsps
Canola OilDirections:
1
Melt the butter in a large pot over medium heat
2
Stir in the onion and garlic, and saute for 3 to 4 minutes
3
Stir in the brown sugar and saute for 2 to 3 more minutes
4
Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt
5
Simmer for 30 to 35 minutes, or until the mixture is reduced by about half
6
Meanwhile, heat the oil in a large skillet over medium-high heat
7
Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned
8
Move the bacon to one side of the skillet and add the venison to the empty side of the skillet
9
Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned
10
Stir in the beans and toss all together
11
Transfer this mixture to the simmering pot
12
Mix everything together thoroughly and let simmer for about 20 more minutes