1/4 lb slab bacon, cut into 1/4 dice
1 medium onion, coarsely chopped
6 medium carrots, peeled, halved lengthwise, and cut into 1
2 tsp chili powder
2 tsp ground cumin
1 tsp dried marjoram or oregano
1/4 tsp red pepper flakes
2 lb venison shoulder, cut into 1/2 cube, s
1 can italian plum tomatoes, crushed (28, oz)
1 1/2 cup defatted chicken broth (or beef bro, th)
1/2 cup red wine
1/4 cup tomato paste
1 can dark-red kidney beans, drained (16, oz)
1 cup baby lima beans
3 cup cooked rice or barley (opt)
A Recipe for
Savory Venison Chili
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
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This Recipe for Savory Venison Chili is one of thousands in the Recipes-to-go Meat Cookbook.
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Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
This is a recipe for Savory Venison Chili from the recipe cookbook of Recipes-to-go (Meat)
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
Herb Tip |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
I like to start off this chili with bacon. Once it browns, use 2
tablespoons of the bacon fat to wilt the vegetables - then one more
tablespoon of the fat should be enough to brown the venison. Since
the meat is lean, brown it quickly over high heat.
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 onion
and carrots, sprinkle with chili powder, cumin, marjoram and red
pepper flakes, then cook for 5 minutes. Add the reserved bacon.
3. Pour 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 the 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 beans and lima beans, then adjust the seasonings.
Simmer 10 minutes longer or until meat is tender.
6. Serve the chili hot in 6 bowls (over rice or barley, if desired).
Per serving (without rice): 514 calories, 12 grams fat, 135 milligrams
cholesterol.
Serves: 6
Savory Venison Chili Recipe brought to you by Recipes To-Go