Photo: Venison Chili Recipe
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.
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By emelemla
on February 02, 2013
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Okay, from a paleo perspective, this was fabulous. No legumes, no grains, and if you're a strict paleo person, forget the cheese. We skipped the cayenne and the coriander and added more chili powder. We also doubled the broth that we added. Oh, and we didn't waste the bacon--we chopped it up nicely and put it into the mixture. Careful not to overcook the venison so that it doesn't get chewy. But I think you could use ground beef or turkey just as easily. I am not a strict paleo person, so I used a dollop of daisy--which was super yummy. I will use this recipe again.
By gdiana
on January 16, 2013
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I didn't think this recipe was good. :( It didn't taste like chili at all. I had to triple the amount of chili powder, double the amount of cumin and add quite a bit of salt and I still don't think it tastes all that great. I did use ground venison, could that have anything to do with it? But I see that others did as well. Any suggestions to make it better?
By detester
on December 27, 2012
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Used 'Chili grind' deer meat instead of chunks. Yum!
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