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Sunday, November 9, 2014

Venison Chili

Not actually Erin.
Picture by KJ Photography
& is used with permission.
I'm back from playing hooky with Oleg!

While this article is late, I do think you will all like it, because this recipe is from the arsenal of the world-class chef upon whose couch I crashed last night.  He served this dish to us for dinner, and it was -- to use Evelyn's parlance -- "teh noms."

Enjoy!


2 lbs venison
¼ lb thick cut diced bacon
2 ea Med diced yellow onion
1 ea Med diced red onion
2 ea small diced Jalapeno (or other pepper), seeded
1 ea red bell pepper, small diced
2 ea yellow bell pepper, small diced
2 oz (¼ can) Chipotle chili
3 ea clove garlic fine dice
¼ cup balsamic vinegar
4 TBSP chili powder
1 TBSP paprika
1 TBPS cumin
1 TBPS cinnamon
1 TBPS salt
1 TBSP black pepper
1 TBSP fresh chopped cilantro (optional)
¼ cup honey
1 TBSP molasses
1 bottle stout beer (Guinness)
½ cup decent cabernet sauvignon
1 can whole plum tomato
1 can crushed tomatoes
2 cans black beans


1. Cube venison into ½ inch cubes. Remove as much fat and gristle as possible.

2. In a large thick bottomed pot, render diced bacon. When almost crisp, remove bacon solids, drain and reserve half of the bacon fat.

3. Over high heat, sear venison in the saute pan with remaining bacon fat. It is better to sear several small batches then to cool the pan attempting to do it all at once. Use reserved bacon fat as needed. Venison should be seared but raw in the middle. Remove and reserve.

4. Turn down heat to medium. If bacon fat remains, use that to saute onions, then bell peppers. If not use vegetable oil. Saute until softening, add garlic and cook stirring for 45 seconds.

5. Add balsamic vinegar and cook stirring for 1 minute.

6. Add all dry ingredients. Stir to incorporate and cook stirring for 2-3 minutes, until strong aroma. Add reserved bacon and Venison

7. Add remaining wet ingredients and bring to a quick boil, then lower heat to low and simmer.

8. Cook at low simmer uncovered for one hour stirring frequently. Taste and adjust seasoning for cumin, salt and heat.

9. After one hour, add beans and simmer for another hour stirring frequently.

10. Chili is done when at your preferred thickness.

11. For service, garnish with sour cream, shredded cheese and chopped cilantro.

The Fine Print


This work is licensed under a Creative Commons Attribution- Noncommercial- No Derivative Works 3.0 License.

Creative Commons License


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