Venison Chili
(Recipe from the Food Network)


This chili is even better the next day! Serve with Johnny cakes or cornbread!
Yield: 6



Ingredients

  • 2 pounds ground venison (908 grams)
  • 1 dried ancho chile or other dried chile, toasted and soaked in hot water, chopped
  • 1 cup dry red wine (use Shiraz or Pinot) (250 ml)
  • 2 tablespoons vegetable oil (30 ml)
  • 2 slices smoked bacon, diced
  • Coarse salt and cracked black pepper, to taste
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon cumin (5 ml)
  • 1 teaspoon paprika (5 ml)
  • 2 bay leaves
  • 2 tablespoons tomato paste (30 ml)
  • 1x14 ounce can plum tomatoes, diced and juice from tomatoes
  • 4 cups veal stock or chicken stock (750 ml)
  • 2 sprigs thyme, whole
  • 1 carrot, diced (about ½ cup)
  • 1/4 celery root, diced (about ½ cup)
  • 1 small sweet potato, diced (about 1 cup)
  • 1 1/2 cups dried adzuki beans, soaked in cold water overnight, drained (375 ml)
  • 1/4 cup dried cherries (60 ml)
Directions

  • Heat a Dutch oven or large heavy bottomed pot on medium heat. Cook bacon until golden and crisp, about 3 to 4 minutes. Remove from pot and let drain on plate lined with paper towel. Remove some of the bacon fat from the pot, leaving about 1 tbsp in the pot. (If desired remove all the bacon fat and add more oil to brown the venison).
  • Increase heat to high. Add 1 tbsp. oil and venison to pot. Season the mixture with salt and pepper. Cook meat until browned, about 5 to 8 minutes.
  • Reduce heat to medium. Add another 1 tbsp. of oil if pot looks dry. Add onion and sauté until soft and lightly golden, about 3 to 4 minutes. Add garlic, cumin, paprika, bay leaves and chopped dried chile. Sauté for 1 minute. Add tomato paste and cook for another minute.
Add red wine. Cook until liquid has reduced by half. Add the chopped tomatoes, juice and stock. Bring to a boil. Add thyme, carrots, celery root, sweet potatoes, soaked beans and dried cherries. Cover and simmer on very low heat until beans are softened, about 1 to 1 ½ hours. Taste and check for seasoning. Add salt and pepper if needed.