Prep 40 mins
Cook 8 hrs
I'm not sure if "awesomest" was a word before, but it is now! This was exactly what I wanted when I came home on a blustery night. The venison and wine give it a very strong, rich flavor, and the combination of spices gives it great depth. I'm sure you could substitute beef for the venison and it would be almost as good. I wasn't measuring as I added the seasonings, so all of that is approximate. Do what makes you happy.
- 2 lbs ground or chopped venison
- 1 lb sweet Italian turkey sausage, casings removed
- 1 medium red onions or 1⁄2 large red onion, small dice
- 2 stalks celery, with leaves if possible, diced
- 2 large carrots or 4 small carrots, small dice
- 1 -3 large jalapeno, seeded and diced
- 1⁄2 head garlic, crushed (about 6 large cloves)
- 1 green bell pepper, chopped
- 3 lbs canned beans (I used 1 can each of black beans, kidney beans and cannellini)
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 cup strong red wine, depending on how wet you like your chili (I suggest a cabernet, (or more)
- 1⁄4 cup Worcestershire sauce
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 tablespoon oregano
- 2 -4 bay leaves, depending on size
- 1 teaspoon allspice
- You're going to need a 5-6 qt crock pot or stock pot for this.
- Brown the meats in an iron skillet in separate batches, drain and add to crock pot.
- Add a little more oil to the skillet and saute all the veggies EXCEPT the green pepper.
- When the onion is clear, add all veggies to crock pot along with all remaining ingredients.
- Give it a stir and set the crock to high and cook 4 hours or low and cook 8 hours.
- Or just simmer on the stove until you're happy with it.
- Season to taste.
- *Note:If you don't want the veggies to be as noticeable (or you just want to hide them from your kids!), you could throw them in a food processor and I think they'd blend right in with the ground meat.
- I didn't serve this with any cheese, but I'm thinking a nice sharp white one, like white cheddar or fontina would be REALLY nice.
I have made this about 7 times and I have to say it is a big hit every time. The red wine and extra spices really make a difference. I actually modified it slightly and use 1 Jalapeno and 1 Habanero. This gave it a nice slow burn. The first time I made it I used Venison, but haven't been able to get my hands on it since. Ground beef (80% lean works great) is a good substitute