Field & Stream’s Editor’s Venison Chili
Reprinted from Field & Stream
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2 pounds venison ¼ cup balsamic vinegar
¼ pound thick cut bacon diced 2 tbls chili powder
2 medium yellow onions diced 1 tbls paprika
1 medium red onion diced 1 tbls cumin
1 jalapeno chili peppers, seeded & diced 1 tbls salt
1 red pepper, seeded & diced 1 tbls black pepper
1 yellow pepper, seeded & diced 1 tbls cinnamon
1 green pepper, seeded & diced ¼ cup honey
½ of an 8 oz. can of chipotle, chillies, seeded 1 tbls molasses
& chopped 1 bottle Guinness or other stout beer
3 cloves or garlic minced ½ cup of good red wine
1 can of whole plum tomatoes 1 can crushed tomatoes
2 cans black beans chopped, cilantro
1. In a large pan, sauté the venison until just cooked. Drain and set aside. Cook in batches to keep from crowding in pan.
2. In a large pot with a heavy bottom, Sautee bacon over medium heat until brown and has given up it’s fat. Remove and set aside.
3. Sauté onions and peppers in bacon fat, stirring frequently until soft, about 5 minutes. Add garlic and vinegar and cook for two minutes, add chili powder, paprika, cumin, salt, pepper, cinnamon and cook, stirring often, for about 3 minutes. Add venison and bacon stir well and cook for one minute.
4. Add honey, molasses, beer, wine and tomatoes. Mix well; bring to a boil lower heat to low.
5. Cook at a slow simmer, uncovered for an hour and stir frequently. Taste and adjust seasoning, adding more chili powder or chipotle. Chilies if you want it hotter.
6. Add beans and cook for another hour, continuing to stir. The chili is done when it’s thick enough to your liking
Garnish with chopped cilantro.