2½ pounds leg or shoulder of venison, cut into ½ or ¼-inch cubes (I like them smaller because they cook faster but it is more work so I'll let you pick)
1 cup chopped onions
1 cup chopped green bell peppers
2 stalks chopped celery
3 garlic cloves crushed
1 cup Cabernet Sauvignon or other dry red wine
1 14oz can tomato sauce
2 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 teaspoons dried oregano
just a sprinkle of cayenne pepper (as in simply give the bottle a little shake over the chili and call it good)
1 (16-ounce) can chopped tomatoes
1 cup beef stock
Salt and pepper
2 14 oz cans black beans, drained
Preparation Instructions
In a large stock pot or dutch oven, fry the bacon until it is nice and crispy and the fat is rendered. Remove with a slotted spoon and set aside.
Add the venison and brown.
Add the chopped veggies and garlic to the pot and cook until just starting to soften.
Then add the wine, tomato sauce, spices, chopped tomatoes, beef stock, salt and pepper. Bring to a boil, cover and reduce heat to medium, cook for 15 minutes.
Add the beans and cook another 15 minutes.
Serve hot with sour cream and cheese and if you like, fresh homemade corn bread and honey butter.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/venison-chili-2/