This Venison Chili recipe makes 6 servings.
What You Need
• 1/4 pound bacon, chopped
• 1 onion, chopped
• 6 carrots, peeled, sliced
• 2 teaspoons chili powder
• 1 teaspoon dried marjoram
• 1/4 teaspoon red pepper flakes
• 2 pounds venison, diced
• 1 (28-ounce) can Italian plum tomatoes, crushed
• 1 1/2 cups chicken broth
• 1/2 cup red wine
• 1/4 cup tomato paste
• 1 (16-ounce) can kidney beans
• 1 cup baby lima beans
What To Do
1. Brown chopped bacon in a skillet over medium heat for about 10 minutes, or until crisp. Drain, reserving the drippings and dividing drippings in half.
2. Place half the drippings into second skillet. Add onion, carrots, chili powder, marjoram and red pepper flakes. Cook for 5 minutes, then add the reserved bacon.
3. Meanwhile, add venison to original skillet with the other half of the bacon dripping, and cook over medium-high heat until venison is browned.
4. Combine the ingredients of the two skillets and add crushed Italian tomatoes, chicken broth, red wine, and tomato paste. Bring to a simmer and cook, uncovered, for 40 minutes; stirring occasionally. Keep on a simmer, do not allow a full boil.
5. Add drained kidney beans and baby lima beans and heat through.
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