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Savory Venison Chili



Yield: 6 Servings

1/4 lb slab bacon,cut into 1/4
-dice
1 md onion,coarsely chopped
6 md carrots,peeled, halved
-lengthwise
2 t chili powder
2 t cumin,ground
1 t majoram (or oregano),dried
1/4 t red-pepper flakes
2 lb venison shoulder,cut into
-1/2 cube,s
1 cn italian plum tomatoes,28oz,
-,Crushed
1 1/2 c beef (or chicken broth)
-defatted
1/2 c red wine
1/4 c tomato paste
1 cn dark-red kidney beans,16oz,
-,Drained
1 c baby lima beans (defrosted
-if froze,n)
3 c rice (or barley (opt))
-Cooked


1. Brown the bacon in a skillet over medium heat for about 10 minutes or until golden brown. Remove bacon with a slotted spoon and set aside. Reserve 3 tablespoons of bacon fat, discard the rest.
2. Place 2 tablespoons of the bacon fat in a casserole; add the onions and carrots, sprinkle with chili powder, cumin, marjoram and red-pepper flakes, then cook for 5 minutes. Add the reserved bacon.
3. Pour off the remaining tablespoon of bacon fat back into the skillet. Brown the venison over medium-high heat in small batches and remove to the casserole with a slotted spoon. The meat should brown quickly so raise the heat to high if necessary.
4. Add tomatoes, broth, wine and tomato paste. Bring to a simmer and cook, uncovered for 40 minutes, stirring occasionally. Reduce the heat if the chili begins to boil.
5. Add the kidney and lima beans, then adjust seasonings. Simmer 10 minutes longer or until meat is tender.













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