Recipe - Savory Venison Chili

One fourth pound Slab bacon, cut into 1/4"
dice
1 md Onion, coarsely chopped
6 md Carrots, peeled, halved
lengthwise and cut into
1" pieces
2 teaspoon Chili powder
2 teaspoon Ground cumin
1 teaspoon Dried marjoram or oregano
One fourth teaspoon Red pepper flakes
2 pound Venison shoulder, cut into
1/2" cubes
1 cn Italian plum tomatoes,
crushed (28 oz)
1 One half cup Defatted chicken broth
(or beef broth)
One half cup Red wine
One fourth cup Tomato paste
1 cn Darkred kidney beans,
drained (16 oz)
1 cup Baby lima beans
3 cup Cooked rice or barley (opt)

I like to start off this chili with bacon. Once it browns, use 2
tablespoons of the bacon fat to wilt the vegetables then one more
tablespoon of the fat should be enough to brown the venison. Since the meat
is lean, brown it quickly over high heat.

1. Brown the bacon in a skillet over medium heat for about 10 minutes or
until golden brown. Remove bacon with a slotted spoon and set aside.
Reserve 3 tablespoons of bacon fat; discard the rest.

2. Place 2 tablespoons of the bacon fat in a casserole; add the onion and
carrots, sprinkle with chili powder, cumin, marjoram and red pepper flakes,
then cook for 5 minutes. Add the reserved bacon.

3. Pour the remaining tablespoon of bacon fat back into the skillet. Brown
the venison over mediumhigh heat in small batches and remove to the
casserole with a slotted spoon. (The meat should brown quickly, so raise
the heat to high if necessary.)

4. Add the tomatoes, broth, wine and tomato paste. Bring to a simmer and
cook, uncovered, for 40 minutes, stirring occasionally. Reduce the heat if
the chili begins to boil.

5. Add the kidney beans and lima beans, then adjust the seasonings. Simmer
10 minutes longer or until meat is tender.

6. Serve the chili hot in 6 bowls (over rice or barley, if desired).

Per serving (without rice): 514 calories, 12 grams fat, 135 milligrams
cholesterol.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini