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FIRESIDE VENISON CHILI

Entertaining with Bluegrass Winners
(Stone Farm)
Serves 8

Ingredients

• 1 cup red or white wine
• 1 tablespoon salt
• 1 tablespoon black pepper
• 9 cups cubed venison (tenderloin, steak, rib, etc., or combination thereof)
• 2 tablespoons olive oil
• 2 tablespoons chili powder (the hotter the better!)
• 1 tablespoon cumin
• 1 tablespoon cinnamon
• 1-2 tablespoons dried, crushed red pepper flakes
• 2 red bell peppers (4-5 cups), chopped
• 2 yellow onions (4-5 cups), chopped
• 2 (15-ounce) cans kidney beans, drained (or any other bean you prefer)
• 1 (15-ounce) can white sweet corn, drained
• 1 (15-ounce) can small black olives, drained
• 2 (15-ounce) cans crushed tomatoes
• 2 (15-ounce) cans petite diced tomatoes
• 1 (7.5-ounce) can jalapenos
• Pasta or rice for 8
• Grated cheddar cheese
• Hot sauce
 

Directions

• In large mixing bowl, stir wine, salt, and black pepper together. Add meat to mixture and put in a large resealable plastic bag. Marinate in refrigerator for about 24 hours.

• When you are ready to make chili, heat oil to sizzle in large heavy pot. Whisk in spices (chili powder, cumin, cinnamon, red pepper flakes). Quickly add entire bag of meat and marinade. Brown meat over medium heat until done. Stir in remaining ingredients and simmer on low heat for about 1 hour.

• Serve over pasta or rice. Top with grated cheese (sharp cheddar is preferred). Serve hot sauce on side.
 

Note: If venison is not available, mix meats for another version:
3 cups of pork, 3 cups of chicken, 3 cups of beef. The variation of flavor and texture is interesting.