Wild West Venison Chili
Wild West Venison Chili
Equipment
- large, heavy pot
Ingrediënten
- 5 pounds boneless venison
- ½ pound bacon
- 2 cups Beaujolais red wine
- 1 teaspoon Angostura Bitters
- 4 tablespoons cumin freshly ground
- 3 tablespoons Tabasco sauce
- 3 cloves garlic minced
- 2 ½ cups tomato sauce
- ½ cup tomato paste
- 2 ½ cups stewed tomatoes chopped
- 3 jalapeno peppers minced
- 2 medium onions chopped
- ½ cup mushrooms chopped
- 3 tablespoons dried red pepper flakes
- ½ teaspoon allspice
- 1 teaspoon Mexican oregano optional
- 2 tablespoons dried crushed anchos
- 1 ½ teaspoons salt
- 5 tablespoons chili powder
Instructies
- In a large, heavy pot, fry the bacon until crispy.
- Remove the bacon and set it aside.
- Add the rough-ground venison, chopped onions, minced garlic, and salt to the bacon grease.
- Fry the venison until cooked through, then remove it from the pot.
- Drain off excess grease from the pot.
- Pour in the Beaujolais red wine, tomato sauce, and crumbled bacon.
- Bring the wine to a boil.
- Add the minced jalapenos, cooked venison mixture, Tabasco sauce, 3 tablespoons of freshly ground cumin, allspice, Angostura Bitters, salt, dried crushed anchos, red pepper flakes, and chopped mushrooms.
- Stir well.
- Reduce the heat after cooking for 3 minutes.
- Add tomato paste and chili powder, then simmer for 1 1/2 hours, stirring occasionally.
- After 1 1/2 hours, add the remaining freshly ground cumin.
- Cook for an additional 15 minutes.
- Serve hot and garnish with your favorite toppings such as shredded cheese, sour cream, and chopped scallions if desired.
- Enjoy the robust flavors of this Wild West Venison Chili!
Notes / Tips / Wine Advice:
Wine Advice:
Pair this hearty chili with a bold red wine like Beaujolais or Zinfandel to complement its rich flavors.
Nutritional Information
Calories: 480 kcal | Carbohydrates: 20 g | Protein: 45 g | Fat: 25 g | Fiber: 5 g | Sugar: 10 g
