Deep Dark Fancyish Chili

"This chili recipe is a great way to use tough cuts of meat by slow cooking until tender. It's mildly spicy and full of flavor. This recipe can be made using venison or beef, according to availability and preference. I use venison. It goes great with a glass of Black Box Deep and Dark Cabernet Sauvignon and a slice of corn bread."

Prep Time


Cook Time

4-6 hrs

Paired With

Main Protein

Wild Game


Venison Stew Meat 3 lbs., 2 cups, 2 cups, 3 cloves, 2 peppers, 2 peppers, 6 oz can, 2 - 28 oz cans, 2 tbsp, 15 oz can, 15 oz can, 15 oz can, 2 tbsp, 1 tbsp, 2 tsp, 2 tsp, 1 cup, tsp, tsp, 2 tbsp
Green Peppers
Jalepeno Pepper
Chipotle Pepper in Adobo
Tomato Paste
Whole Peeled Tomatoes
Beef Bouillon Paste
Dark Red Kidney Beans, Drained
Light Red Kidney Beans, Draines
Black Beans, Drained
Dark Chili Powder
Ground Cumin
Ground Oregano
Dark Brown Sugar
Black Box Deep and Dark Cabernet Sauvignon
Canola Oil


Cut the venison into 3/4″ cubes. 

Roughly chop onions and green peppers so pieces are approx. 1″ x 1/2″.  

Finely Dice the garlic. 

Seed the jalapeños and finely dice. 

Finely dice the chipotle peppers.

Crush the whole peeled tomatoes by hand. 

Season the meat with salt and pepper. 

In a hot, heavy Dutch oven (6 quarts or larger) brown the meat in batches in the canola oil and remove browned meat to a bowl and set aside. 

Reduce heat to medium, add 1/2 cup of wine to the Dutch oven and deglaze.  Add garlic, tomato paste, and remaining 1/2 cup of wine.  Cook 2 mins.  Add all ingredients, including the meat with accumulated juices to the Dutch oven.  Cover and put in 200-degree oven or 6-quart crock pot on low for 4-6 hours until meat is tender.    Enjoy! 

Optional toppings: shredded cheddar, sour cream, chopped chives.    

Serve with cornbread and a glass of the Black Box Deep and Dark Cabernet Sauvignon.

Cool and refrigerate leftover chili.   It’s even better the following day!