By: Marissa Nittoly
2 Tbsp Bacon fat
1 cup onion, diced
2 stalks of celery, diced
1 large carrot, diced
2 1/2 cups beef broth
1 1/2 lbs of ground venison
1/2 cup red wine
1 can crushed tomatoes
4 large roasted red peppers, pureed (may use a jar if you do not have fresh)
4 dried chilis, chopped or 2 Tbsp red pepper flakes
Seasonings: Salt, Pepper, chili powder, Garlic powder, Cumin, fennel
Instructions: Heat 2 Tbs bacon fat in a large cast iron pan over medium heat. Add onion, celery and carrots and saute until tender, about 5 minutes. Add 2 cups of beef broth, turn heat up until broth comes to a boil, and then reduce to a low simmer. Simmer until more than half of the liquid is reduced.
Place the groudn venison into the pan, season with salt and pepper and cook the meat until it is browned. Venison meat cooks quickly do not overcook!
Once the meat is browned, add in the can of crushed tomatoes, pureed roasted red peppers, dried chili peppers, red wine, and remaining 1/2 cup beef broth. Season mixture with salt, pepper, garlic powder, chili powder, cumin and fennel.
Let the chili simmer on low, covered for about 2-3 hours, stiring occasionally.
If the chili begins to evaporate or if you simmer for longer than 3 hours, you can always add in more beef broth to replenish.
Suprise! This is one amazing chili dish and you wont even know your eating venison!
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You guys rock!