Venison Chili

1. 1

   1. In a large pan, saute venison until just cooked. Drain and set aside. Cook in batches if necessary to keep from crowding in the pan.

2. 2

   2. In a large heavey-bottomed pot, saute bacon over medium heat until it is brown and has given up its fat. Remove and set aside.

3. 3

   3. Saute onions and peppers in the bacon fat, stirring frequently, until soft, about 5 minutes. Add garlic and vinegar and cook for 2 minutes. Add chili powder, paprika, cumin, salt, pepper, cinnamon, and cook, stirring often, for about 3 minutes. Add venison and bacon. Stir well and cook for one minute.

4. 4

   4. Add honey, molasses, beer, wine and tomatoes. Mix well, bring to a boil, and reduce heat to low.

5. 5

   5. Cook a t a slow simmer, uncovered, for an hour and stir frequently. Taste and adjust seasonings, adding more chili powder or chipotles if you want more heat.

6. 6

   6. Add beans and cook for another hour, continuing to stir. The chili is done when it is thick enough for your liking. Garnish with chopped cilantro (optional).

* Per serving · 4 servings · Values may vary.