Wild Harvest Cabernet Chili

"My Grandpa Henry, bless his calloused hands, was quite the outdoorsman. Never missed a deer season, that man. And let me tell you, he brought home some beauties! But venison, it can be tricky. Sometimes dry, sometimes tough. That's where this chili came in. A splash of leftover Cabernet, some coaxing spices, and voila! This chili was born. It ain't fancy, but it's got layers - the earthiness of wild game, the warmth of the wine, a kick of heat. Each spoonful whispers of crisp air, crackling fires, and Grandpa's booming laugh."

Prep Time

20-30 min

Cook Time

1.5 Hrs

Paired With

Main Protein

Wild Game


Olive Oil 2 Tbsp, 1, 3 Cloves, 1 lb, 2 Tbsp, 2 Cups, 1 Cup, 2 Tbsp, 1 Tbsp, 1 Tsp, To taste, 1/4 cup, 2 sprigs, 1 Dollop
Large Onion, Chopped
Garlic, Minced
Wild Game (Venison or Elk)
Tomato Paste
Beef Broth
Cabernet Sauvignon
Chili Power
Salt and Pepper
Shredded Cheese
Green Onions, Chopped
Sour Cream


  1. In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, and cook until onions are translucent.
  2. Add ground wild game (such as venison or elk) to the pot and brown it, breaking it up into small pieces with a spatula.
  3. Once the meat is browned, add diced tomatoes, tomato paste, beef broth, cabernet sauvignon, chili powder, cumin, paprika, salt, and pepper. Stir well to combine.
  4. Bring the chili to a boil, then reduce heat to low and let it simmer for about 1 hour, stirring occasionally.
  5. After an hour, taste the chili and adjust seasoning if needed. If desired, add additional chili powder or other spices to suit your preference.
  6. Allow the chili to simmer for another 30 minutes to further develop the flavors.
  7. Serve the Cabernet Sauvignon Wild Game Chili hot, topped with shredded cheese, chopped green onions, and a dollop of sour cream.