Venison Chili

The recipe makes an amazingly tender chili using venison chuck slowly simmered over 4 -5 hours.

4 lbs chuck stew meat

1 large diced onion

4 cloves diced garlic

1 large diced red pepper

tomato paste

4 -5 cups of chicken stock

cumin

paprika

chili powder

spicy dried chilies

plum vinegar (or similar)

brown sugar

red wine

Salt and pepper the meat and brown on all sides. Set aside. Reduce the temperature in your pot and gently saute the onions, garlic, and red pepper until softened. Add 8 oz of tomato paste, 1.5 tsp cumin, 1 tsp paprika, 1 tsp chili powder, dried chilies to heat preference, a few tsp of plum vinegar, 1 tbsp brown sugar, 1/2 cup red wine, and a few cups of chicken broth and bring to a simmer. Add the browned meat back into the pot. The liquid should not completely cover the meat, and you’ll want to keep an eye on this as it cooks for the next few hours, adding more as necessary. Simmer on low for about 4 hours until the meat is fork tender. Without 20 minutes left to cook, add cooked red kidney beans and stir.

Allow to cool for a few minutes and serve with avocado, freshly chopped scallions, sour cream, shredded cheese, and pickled onions. Perfect for serving with homemade cornbread.