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."
Ingredients
| Ingredient | Quantity |
|---|---|
| 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 | |
| Cumin | |
| Paprika | |
| Salt and Pepper | |
| Shredded Cheese | |
| Green Onions, Chopped | |
| Sour Cream |
Directions
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In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic, and cook until onions are translucent.
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Add ground wild game (such as venison or elk) to the pot and brown it, breaking it up into small pieces with a spatula.
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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.
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Bring the chili to a boil, then reduce heat to low and let it simmer for about 1 hour, stirring occasionally.
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After an hour, taste the chili and adjust seasoning if needed. If desired, add additional chili powder or other spices to suit your preference.
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Allow the chili to simmer for another 30 minutes to further develop the flavors.
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Serve the Cabernet Sauvignon Wild Game Chili hot, topped with shredded cheese, chopped green onions, and a dollop of sour cream.