Ingredients
- 4 strips bacon, diced
- 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
- 1 cup chopped onions
- 1 cup chopped green bell peppers
- 2 garlic cloves crushed
- 1 cup Cabernet Sauvignon or other dry red wine
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 (16-ounce) can chopped tomatoes
- 1 cup beef stock
- Salt and pepper
- 1 cup grated Sonoma Jack cheese
Directions
In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.
Photo: Venison Chili Recipe














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By hoothoot
on February 04, 2012
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I added cilantro, black beans, and corn to this to give it something more. I also used ground venison. Turned out great. Good venison chili recipe
By beckythebarber
Cookeville, TN
on January 02, 2012
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A neighbor gave me 2 pounds of ground venison. So I thought to follow Emeril's recipe because I have never been steered wrong with him!
I used turkey bacon (since that's all I have ever have on hand. I used 2 onions. And everything else was right on according to the recipe. And per someone else's suggestion, I added a can of drained black beans.
I loved the heat in this dish. What a great balance of flavors. Can't wait to make this again.
By glocc_10128691
Baytown, TX
on November 23, 2011
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Made this,exacly as the recipe calls for.I don't know what happened,the flavor was good,however the meat was very chewy,should we cook the meat longer?
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