| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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

1. Brown chopped bacon in a skillet over medium heat for about 10 minutes, or until crisp.
2. 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.
3. In the original skillet with of the drippings, cook diced venison over medium-high heat until browned. Remove and set aside.
4. 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. Heat through.

Makes 6 servings.