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

Cook Time 4

Total Time 4 30

Servings Servings

Calories 557kcal

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.

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!

TIP: Once chili is at a simmer, remove the crock pot lid and simmer for 30-45 minutes to thicken.

Calories: 557kcal | Carbohydrates: 5g | Protein: 16g | Fat: 50g | Fiber: 1g