Venison Chili

1. 1

   In large pot over medium heat, melt butter and saute onion and garlic, stirring occasionally until soft (3-4 mins). Stir in brown sugar and cook until onions and garlic brown slightly (2-3 mins).

2. 2

   Stir in red wine, vinegar, tomato paste, and chicken stock. Add cumin, cayenne, chili powder, cilantro, and salt. Bring to a simmer and cook until reduced by half (30-45 mins).

3. 3

   Meanwhile, in a large fry pan over high heat, warm oil and fry bacon until well browned (5-10 mins). Remove and drain. Scrape bottom of pan, leaving bacon bits in pan. Add venison and season with salt. Brown the venison, stirring occasionally until all liquid has evaporated and meat is very dark and tender (20-30 mins).

4. 4

   Add black beans and bacon to venison and mix. Transfer meat and bean mixture to sauce and stir. Bring to a simmer and cook until chili reaches desired thickness (about 20 mins).

5. 5

   Check seasoning and adjust to taste.

No additional tips available.