Field and Stream Editor's Venison Chili Recipe

1. In large pan, saute venison until just cooked. Drain and set aside. Cook in batches if necessary to keep from crowding in the pan.
   
   
2. In a large pot with a heavy bottom, saute bacon over medium heat until it's brown and has given up its fat. Remove and set aside.
   
   
3. Saute onions and peppers in the bacon fat, stirring frequently until soft, about 5 minutes. Add garlic and vinegar and cook for two minutes. Add chili powder, paprika, cumin, salt, pepper, cinnamon and cook, stirring often, for about three minutes. Add venison and bacon. Stir well and cook for one minute.
   
   
4. Add honey, molasses, beer, wine and tomatoes. Mix well, bring to a boil, adjust heat to low.
   
   
5. Cook at a slow simmer, uncovered, for about an hour and stir frequently. Taste and adjust seasonings, adding more chili powder or chipotle chillies if you want more heat.
   
   
6. Add beans and cook for another hour, continuing to stir. The chili is done when it's thick enough to your liking.
   
   
7. Garnish with chopped cilantro.
   
   

Legend

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Protein
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Alcohol
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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol High in vitamin A Very high in vitamin C

Bad points High in sodium High in sugar Contains alcohol