Title: Savory Venison Chili
Categories: Meat Entree Game
Yield: 6 Servings

1/4	lb	Slab bacon; cut into 1/4" dice
1	md	Onion; coarsely chopped
6	md	Carrots; peeled, halved lengthwise, cut into 1" pieces
2	ts	Chili powder
2	ts	Cumin; ground
1	ts	Majoram or Oregano; dried
1/4	ts	Red-pepper flakes
2	lb	Venison shoulder, cut into 1/2" cubes
1	cn	Italian plum tomatoes; 28oz, crushed
1 1/2	c	Beef or chicken broth; defatted
1/2	c	Red wine
1/4	c	Tomato paste
1	cn	Dark-red kidney beans; 16oz, drained
1	c	Baby lima beans (defrosted if frozen)
3	c	Cooked rice or barley (opt)

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 onions and carrots, sprinkle with chili powder, cumin, marjoram and red-pepper flakes, then cook for 5 minutes. Add the reserved bacon.

3. Pour off the remaining tablespoon of bacon fat back into the skillet. Brown the venison over medium-high 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 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 and lima beans, then adjust seasonings. Simmer 10 minutes longer or until meat is tender.

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

Serves 6. Per serving (without rice): 514 calories, 12g fat, 135mg cholesterol.

Source: Miami Herald Parade Magazine, 10/23/94 Typos by .\\ichele

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