Hearty Venison Chili
Ingredients
- 1/4 pound (115 g) Salt pork, Quartered
- 2 1/2 pounds (1.1 kg) Ground venison
- 2 Onions, Chopped
- 1 (15 oz) can (425 g) Mexican stewed tomatoes
- 3/4 cup (175 ml) Red wine
- 2 teaspoons (10 ml) Garlic, Minced
- 3 tablespoons (30 g) Chili powder
- 3/4 teaspoon (4 ml) Oregano, Dried
- 1 teaspoon (5 ml) Ground cumin
Instructions
- Brown your salt pork in a crock pot or medium size soup pot over a medium flame.
- Add venison and onion, cook over medium-high heat until venison browns and crumbles. Stir often.
- Stir in tomatoes, wine, garlic, chili powder, oregano, cumin, 1 cup (250 ml) water and a 1 teaspoon (5 ml) of salt.
- Bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally. Remove salt pork before serving.
Cook Suggestions
Make sure your venison is very tender before moving Into step three. Garnish with fresh chopped parsley and shredded cheese. Serve with crackers. If you like spice, chop 2 jalapenos and cook with your salt pork and venison. It gives the juices a great kick!
Cook Time
Prep time: 15 min
Cook time: 1 hour 45 min
Ready in: 2 hours
Yields: Serves six people
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© 2018 Ryan Christopher Beitler
