This chili has a wonderfully complex flavor and combines the tangy with the sweet. I sometimes hear from people that they do not like venison—they haven’t eaten my chili!
1 whole onion, diced
2 lbs venison*
¼ lb of thick cut bacon, diced
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1 Anaheim pepper (or other “mild” hot pepper)
2 green peppers
1 8 oz jar of fire roasted peppers (in olive oil, optional)
3-5 cloves garlic (to taste)
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¼ cup balsamic vinegar
1 Tbs chili powder
1 Tbs paprika
1 Tbs cumin
1 Tbs salt
1 Tbs black pepper
¼ cup honey
1 Tbs molasses
2 cans stout beer
½ cup good red wine
2 24 oz cans crushed tomatoes (can substitute plum or whole)
2 cans black beans
2 cans kidney beans
*feel free to substitute other meat, such as beef.
1) Cook the bacon and venison in a skillet, with the onion to caramelize.
2) Remove the meat, and add garlic, the hot pepper, green peppers, fire roasted peppers until the vegetables are soft.
3) Add all of the ingredients (meats, vegetables, spices, and beans) into a stock pot, and cook this for a couple of hours. The flavors will blend nicely.
