With deer season upon us, we have the ideal recipe to warm you up. The ingredients in our venison chili are pantry staples, making it an easy-to-create recipe sure to satisfy.
- 6 strips bacon, diced
- 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
- Salt and pepper
- 1 cup chopped onions
- 1 cup chopped green bell peppers
- 2 garlic cloves crushed
- 1 cup dry red wine, like Estate Norton or Pioneer Red
- 2 tablespoons tomato paste
- 1 (14.5 ounce) can diced tomatoes
- 1 (10.5 ounce) can beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup grated Sonoma Jack cheese
Additional Comments: This is a bean-less chili but 1 can of red chili beans could be added. Cayenne pepper adds some heat but can be omitted or increased based on heat preference.
In a large saucepan or Dutch oven, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and sauté over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, diced tomatoes and the beef broth. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese and bacon on top.