venison chili

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    4 tablespoon unsalted butter
    1 small red onion, chopped
    4 cloves of garlic
    4 tablespoon dark brown sugar
    3 cups red wine
    4 tablespoons red wine vinegar
    4 tablespoons tomato paste
    4 cups low-sodium chicken broth
    1 teaspoons ground cumin
    ½ teaspoons cayenne pepper
    ½ teaspoons chili powder
    2 tablespoons chopped fresh cilantro
    1 can black beans, rinsed and drained
    1 can light kidney beans, rinsed and drained

    Melt butter in a large stew pot, add chopped garlic and red onions; sauté for 3-4 minutes. Next add brown sugar and stir/sauté for 3-4 more minutes. Then stir in red wine, red wine vinegar, tomato paste, chicken broth, cumin, cayenne pepper, chili powder, cilantro, and salt (if desired). Meanwhile, cook the venison until browned in a non-stick frying pan. Drain fat. Last, add meat and beans to pot of liquid. Simmer for 40 minutes, until chili has thickened.

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