Venison Chili

By NickiR

Ingredients

• 2 lbs. ground venison
• 1/4 lb. thick-cut bacon, diced
• 2 medium yellow onions, diced
• 1 medium red onion, diced
• 2 jalapeno peppers, seeded and diced
• 1 yellow pepper, seeded and diced
• 1 red pepper, seeded and diced
• 1 green pepper, seeded and diced
• 1 can chipotle peppers, finely chopped
• 3 cloves garlic, minced
• 1/4 cup Balsamic vinegar
• 4 Tbsp. chili powder
• 1 Tbsp. paprika
• 1 Tbsp. cumin
• 1 Tbsp. salt
• 1 Tbsp. pepper
• 1 Tbsp. cinnamon
• 1/4 cup honey
• 1 Tbsp. molasses
• 1 bottle Guinness or other stout beer
• 1/2 cup good red wine
• 1 can whole plum tomatoes
• 1 can crushed tomatoes
• 2 cans black beans, rinsed
• Chopped cilantro

Preparation

Step 1

In a large Dutch oven, sauté venison until just cooked. Drain and set aside.

In the same pot, cook bacon until brown and fat is rendered. Remove bacon and set aside.

Sauté onions and peppers in the bacon fat, stirring frequently until soft. Add garlic and vinegar and cook for two minutes. Add paprika, cumin salt pepper and cinnamon and cook for 3 minutes, stirring often. Add venison and bacon and cook for one more minute.

Add honey, molasses, beer, wine and tomatoes. Mix well, bring to a boil, and lower heat to low. Cook at a slow simmer, uncovered for an hour. Taste and adjust seasonings.

Add beans and cook for another hour, continuing to stir. Chili is done when it is thick enough for your liking.

Garnish with cilantro.