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| Savory Venison Chili |
1/4 pound bacon, chopped
1 onion, chopped
6 carrots, peeled and sliced
2 teaspoons chili powder
1 teaspoon dried marjoram
1/4 teaspoon red pepper flakes
2 pounds venison, diced
1 (28-ounce) can Italian plum tomatoes, crushed
1 1/2 cups chicken broth
1/2 cup red wine
1/4 cup tomato paste
1 (16-ounce) can kidney beans
1 cup baby lima beans
Brown chopped bacon in a skillet over medium heat for about
10 minutes, or
until crisp.
Divide the drippings, placing in a baking dish; add chopped onion, sliced
carrots, chili powder, marjoram. and red pepper flakes. Cook for 5 minutes;
add
the reserved bacon.
In the original skillet with of the drippings, cook diced venison over
medium-
high heat until browned. Remove and set aside.
Add crushed Italian tomatoes, chicken broth, red wine, and tomato paste.
Bring
to a simmer and cook, uncovered, for 40 minutes; stirring occasionally.
Do not
boil. Add drained kidney beans and baby lima beans.
Makes 6 servings
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