Looking for the perfect dish to feature on Game Day? Try our spicy and delicious Venison Chili!
Venison Chili Recipe
½ C bacon – chopped – 4-5 strips
2 LB ground venison
1 LB venison stew – ask the butcher to cube for Chili
2 TBSP Lane’s ancho espresso rub (optional)
1 spanish onion – chopped
2 carrots or 1.5 C – shredded
¼ C garlic – minced
1 poblano pepper – diced
4 TBSP cumin
3 TBSP paprika
3 TBSP chili powder
1 6oz can tomato paste
2 C red cooking wine
1/2 TBSP maple syrup
2 cans diced tomatoes
1 can kidney beans
salt & pepper to taste
Cook bacon until crispy. Using a slotted spoon, remove the bacon and set aside for garnishing the chili at the end.
Season the venison with Lane’s Ancho Espresso rub or salt & pepper. Sear until meat is browned on all sides in the rendered bacon fat.
Add the onion, carrots, garlic, pepper & spices. Cook covered for 40 mins on medium/low heat or at a low simmer.
Add tomato paste, red wine & maple syrup. Cook uncovered for 20 minutes or until liquid has reduced by about half.
Add diced tomatoes and cook covered until the venison cubes become tender, about 2-3 hours.
Add the beans and enjoy!