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Venison Chili Recipe

January 31, 2018

Venison Chili Recipe
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 Instructions: 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! 

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