Venison With Black Bean Chili

1. 1

   Wash and pat dry meat dry.

2. 2

   Mix ingredients together well in a large bowl.

3. 3

   Usually an extra large zip-lock style baggie is what I prefer to use for freshness and ease.

4. 4

   Add venison to baggies and add marinade.

5. 5

   Seal to remove most air, but leave enough so it will shift when turned (at least twice).

6. 6

   Marinate meat overnight prior to cooking please.

7. 7

   In a crock-pot, pour in chicken stock and begin heating on high heat.

8. 8

   In a large skillet over medium high heat, melt the butter and saute the onion and garlic, stirring occasionally until soft, 3-4 minutes.

9. 9

   Stir in brown sugar and cook until onions and garlic brown slightly, 2-3 minutes.

10. 10

    Stir in the red wine, vinegar, and tomato paste and chicken stock along with the cumin, cayenne, chili powder, salt and pepper.

11. 11

    Bring to a simmer and cook until reduced by half, 30-35 minutes.

12. 12

    Add mixture to chicken stock in crock-pot.

13. 13

    Meanwhile, in large skillet heat oil and fry bacon until it browns.

14. 14

    Remove bacon-leaving grease behind; add venison, salt and pepper.

15. 15

    Brown the meat, stirring occasionally, until brown.

16. 16

    Add crumbled bacon, meat and black beans to mixture in crock-pot.

17. 17

    Add additional spices if necessary.

18. 18

    Let simmer on high for about 3 hours.

19. 19

    Taste for seasoning after about 1 hour.

20. 20

    Turn heat to low and cook until ready to serve.

21. 21

    The longer it cooks, the better it gets!

22. 22

    Enjoy!

No additional tips available.