|Savory Venison Chili |
1/4 pound bacon, chopped
1 onion, chopped
6 carrots, peeled and sliced
2 teaspoons chili powder
1 teaspoon dried marjoram
1/4 teaspoon red pepper flakes
2 pounds venison, diced
1 (28-ounce) can Italian plum tomatoes, crushed
1 1/2 cups chicken broth
1/2 cup red wine
1/4 cup tomato paste
1 (16-ounce) can kidney beans
1 cup baby lima beans
Brown chopped bacon in a skillet over medium heat for about
10 minutes, or
Divide the drippings, placing in a baking dish; add chopped onion, sliced
carrots, chili powder, marjoram. and red pepper flakes. Cook for 5 minutes;
the reserved bacon.
In the original skillet with of the drippings, cook diced venison over
high heat until browned. Remove and set aside.
Add crushed Italian tomatoes, chicken broth, red wine, and tomato paste.
to a simmer and cook, uncovered, for 40 minutes; stirring occasionally.
boil. Add drained kidney beans and baby lima beans.
Makes 6 servings