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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
    until crisp.
    Divide the drippings, placing in a baking dish; add chopped onion, sliced
    carrots, chili powder, marjoram. and red pepper flakes. Cook for 5 minutes;
    add the reserved bacon.
    In the original skillet with of the drippings, cook diced venison over medium-
    high heat until browned. Remove and set aside.
    Add crushed Italian tomatoes, chicken broth, red wine, and tomato paste.
    Bring to a simmer and cook, uncovered, for 40 minutes; stirring occasionally.
    Do not boil. Add drained kidney beans and baby lima beans.

    Makes 6 servings

   


  

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