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End of The World Venison Chili
This venison chili is a warm and hearty meal that's exploding with flavor!
Course
Mains
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
30
minutes
minutes
Servings
20
Servings
Calories
557
kcal
Author
Heather Cooan
Ingredients
2
pounds
bacon
diced
3
pounds
ground venison
1
chopped onion
1
chopped green bell pepper
4
garlic cloves crushed
we love garlic around here, adjust to your liking
2
cups
Cabernet Sauvignon or other dry red wine
2
tablespoon
tomato paste
can also use sun dried tomatoes, roughly chop 4 or so
2
tablespoon
chili powder
2
teaspoon
ground cumin
2
teaspoon
ground coriander
2
teaspoon
dried oregano
2
teaspoon
cayenne pepper
32
oz.
chopped tomatoes
2
cups
beef stock
Salt and pepper
Whatever toppings you want: sour cream
chives, green onion, onion, shredded cheddar or jack cheese, etc.
Instructions
In a large saucepan, cook the bacon until crispy.
Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain.
Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared.
Remove from the pan and toss into crock pot.
Add the onions, bell peppers and garlic and saute over medium-low heat until tender.
Stir in the wine and the tomato paste. Bring the mixture to a boil.
Stir in the dry spices, chopped tomatoes, and the beef stock.
Season lightly with salt and pepper.
Transfer sauce into the crockpot with the venison and add the bacon.
Let cook in crock pot on low as long as you can take it, at least 4 hrs, stirring occasionally then scoop, top, serve, & nom!
Notes
TIP: Once chili is at a simmer, remove the crock pot lid and simmer for 30-45 minutes to thicken.
Nutrition
Calories:
557
kcal
|
Carbohydrates:
5
g
|
Protein:
16
g
|
Fat:
50
g
|
Fiber:
1
g