Deep Dark Fancyish Chili
Ingredients
Ingredient | Quantity |
---|---|
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 |
Onions | |
Green Peppers | |
Garlic | |
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 | |
Salt | |
Pepper | |
Canola Oil |
Directions
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!