Norton Venison Chili



  • 1-1/2 pounds ground venison
  • 1 tablespoon olive oil
  • 1 chopped yellow pepper
  • 1 chopped small red onion
  • 1 tablespoon minced garlic
  • 1 (1.25 ounce) package chili seasoning mix
  • 2 tablespoons chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (16-ounce) can diced tomatoes
  • 2 (16-ounce) cans chili beans in sauce
  • 2 cups St. James Winery Estate Norton Wine
  • sour cream or plain Greek yogurt
  • grated sharp cheddar cheese
  • sliced green onions


  1. Sauté onions and bell peppers in olive oil until tender.
  2. Add ground beef and brown slowly over low heat, stirring often.
  3. Add garlic and cook until ground venison is thoroughly cooked.
  4. Add chili seasonings, chili powder, crushed red pepper, tomatoes, beans and red wine.
  5. Bring to a boil, then reduce heat and simmer for 3 hours.
  6. After 3 hours taste and add salt and pepper. Then add sugar to round out flavor.
  7. Serve with sour cream, shredded cheddar cheese, and/or sliced green onions.