Savory venison chili

6 servings

Ingredients

Quantity Ingredient
¼ pounds Slab bacon; cut into 1/4\" dice
1 medium Onion; coarsely chopped
6 mediums Carrots; peeled, halved lengthwise, cut into 1\" pieces
2 teaspoons Chili powder
2 teaspoons Cumin; ground
1 teaspoon Majoram or Oregano; dried
¼ teaspoon Red-pepper flakes
2 pounds Venison shoulder, cut into 1/2\" cubes
1 can Italian plum tomatoes; 28oz, crushed
1½ cup Beef or chicken broth; defatted
½ cup Red wine
¼ cup Tomato paste
1 can Dark-red kidney beans; 16oz, drained
1 cup Baby lima beans (defrosted if frozen)
3 cups Cooked rice or barley (opt)

Directions

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.

6. Serve the chili hot in 6 bowls (over rice or barley, if desired).

Serves 6. Per serving (without rice): 514 calories, 12g fat, 135mg cholesterol.

Source: Miami Herald Parade Magazine, 10/23/94 Typos by .\\\\ichele Submitted By MICHELE STEWART On 10-26-94

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