Venison Chili II

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
1		Red onion - diced
4		Garlic cloves - minced
4 tablespoons	60ml	Dark brown sugar
3 cups	711ml	Red wine
4 tablespoons	60ml	Red wine vinegar
4 tablespoons	60ml	Tomato paste
4 cups	948ml	Low-sodium chicken stock
1 teaspoon	5ml	Cumin
1/2 teaspoon	2.5ml	Cayenne peper
1/2 teaspoon	2.5ml	Chili powder
2 tablespoons	30ml	Finely-chopped fresh cilantro
		Salt - to taste
4 tablespoons	60ml	Canola oil
1 cup	146g / 5.1oz	Diced bacon
2 lbs	908g / 32oz	Venison stew meat - trimmed, and
		Finely diced
2 cups	320g / 11oz	Cooked black beans

Recipe Instructions

In a large pot over medium heat, melt the butter and saute the onions and garlic, stirring occasionally, until soft, 3 to 4 minutes. Stir in the brown sugar and cook until onions and garlic brown slightly, 2 to 3 minutes. Stir in the red wine, vinegar, tomato paste and chicken stock along with the cumin, cayenne, chili powder, cilantro and salt. Bring to a simmer and cook until reduced by half, 30 to 35 minutes.

Meanwhile, in a large fry pan over high heat, warm the oil and fry the bacon until it browns, 2 to 3 minutes. Push bacon to the side of the pan, add the venison and season with salt. Brown the meat, stirring occasionally, until any liquid has evaporated, about 20 minutes. Add black beans and toss mixture together.

Transfer the meat and bean mixture to sauce and stir. Bring to a simmer and cook until the chili has thickened, about 20 minutes. Check seasoning and adjust as needed.

This recipe yields 6 servings.

Source:
Cooking with David Burke, by David Burke

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.