A Taste of the Future!

As several of you already know, there is considerable amounts of chili that gets made in my house. I have been working on a Chili recipe using venison and I think I have just about perfected that recipe, so here it is for others to give it a try.


Wild Game Chili

2 pounds lean ground venison
(any lean meat could be used: elk, deer, buffalo, etc)
1 large chopped sweet onion
1 Serrano Pepper (Thinly Sliced)
1 T chopped Garlic
2 C Cabernet Sauvignon
1 1/2 C Water
2 T Chipotle Chile Pepper
1 T Ground Cumin
2 t Cayenne Pepper
1 T Dried Oregano
2-4 T Dark Brown Sugar
2 can (Large Can)diced Tomatoes, undrained
1 can tomato Paste
1 box Less-sodium beef broth
1 can (15 OZ) Light Kidney Beans
1 can (15 0z) Black Beans
1 can (15 Oz) Pinto Beans
1/4-1/2 C Slow Cook Barley

Saute onion, fresh peppers and garlic in Olive Oil in a large skillet. In same pan, brown meat and add to previously sauted ingredients. Add spices and wine to the mixture and bring to a boil, let simmer for 15 minutes. Drain and rinse all the beans, add beans, tomatoes and the remaining liquids to a large crockpot or slow cooker. Add meat and spice mixture to crock pot, let cook on low heat setting for four hours. Stir contents of slow cooker, add brown sugar and barley; judge amount of barley based on amount of liquids that need to be absorbed. Let cook for for an addition three-four hours.

Warning: While I classify this chili as mild, it does possess a bite. This recipe is not made for those looking for a quick chili recipe, not recommended for impatient cooks.


Garnish with sharp Cheddar Cheese, sour cream and green onions. Serve with cornbread.

Feeds 12-16 people