The Great Northern Venison Chili Recipe
September 09, 2015
There are a few things in a hunter's life that define where he hails from — or where he started his hunting journey. All across America, hunters have various methods of harvesting and preparing venison. For instance, in the North, most folks will say you've got to hang a deer for seven days before touching it.
I should have known that smoky sweet flavors and thick, rich sauciness would all complement my favorite chili.
All of the wonderful, bold flavors in this recipe blend together perfectly to deliver a sweet and spicy mixture across your palate.
This dish definitely belongs to the Great North.
2.5 lbs. fresh ground venison
1/4 cup vegetable oil
2 cups diced onion
Fresh garlic, chopped fine
4 cup water
2 cup red wine
3 Tbsp. beef base paste
1 cup tomato paste
1 1/2 tsp. salt
2 tsp. oregano eaves
1 tsp thyme leaves
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
3 tbls dark brown sugar
3 tbls molasses
1 tbls cumin
1/4 cup dark chili powder
1 cup stewed tomatoes
1 cup tomato sauce
1 16-20 oz. can ranch style baked beans (again, if you make your own it will be better!)
Cook down venison in 1/2 of the oil by itself in a saute pan, then add the water to the pan and let sit.
In a pot, add the rest of the oil and cook the onions, garlic, and spices for 8 minutes on medium high.
Stir in the tomato paste and beef base paste; cook another 5-6 minutes and add the red wine to deglaze the pot. Now add all the other ingredients and Venison and cook for at least 45 minutes on medium, stirring pretty often.
This will be a dark, thick chili!