Venison Chili

Last weekend (13 Dec) I was invited to a friends house for game night and to sample his latest "Bacon Infused Venison Burgers" (https://www.instructables.com/id/Bacon-Infused-Venison-Burgers/ byTo'bryant.) Not only were these some of the best burgers I had ever eaten (3 in less than 10 minutes), but it was one of the best ways to prepare and serve the ground venison that I had ever had. Knowing that I love to cook, and have never brought home my own deer, To'bryant offered me a couple of his venison hams (round roast on a steer); because other than grind it and make it into burgers, he didn't know how else to prepare it. I had the perfect plan...Chili...

Ingredients:

1.5lb well trimmed venison ham cut in 1/2 inch cubes

1lb ground beef chuck (85/15)

1 green bell pepper diced

1 yellow bell pepper diced

1 yellow onion diced

1 jalapeno pepper diced

2 cloves garlic chopped

1 can light red kidney beans

1 can black beans

3 tbsp vegetable oil

2 cans (10oz) diced tomatoes

1/2 cup fire roasted corn

3 tbsp chili powder, or to taste

3 tbsp ground cumin

2 tbsp Worchestershire sauce

2 tsp red wine vinegar

1/2 tsp ground cayenne pepper, or to taste

2 tsp salt, or to taste

ground pepper to taste

Heat a large cast iron dutch oven over medium heat until hot. Add oil, bell peppers, onions, garlic, and jalapeno peppers until translucent, about 8 minutes. Add cubed venison and ground chuck and cook through, about 5-8 minutes. When the meat is cooked add the tomatoes, chili powder, ground cumin, ground cayenne, Worchestershire sauce, red wine vinegar, salt and pepper.

Bring the mixture to a boil, then reduce to a simmer. Add the beans, and cook for 30 minutes. Now add the fire roasted corn and cook for an additional 15 minutes, covered. Check the flavor and add spices as needed. For a hotter (spicier) chili, add your favorite hot sauce to taste. Serve over rice or for a sweet treat, over corn bread. Enjoy!