Venison with Black Bean Chili

Recipe by David Frazier
READY IN: 3hrs 30mins




  • Wash and pat dry meat dry.
  • Mix ingredients together well in a large bowl.
  • Usually an extra large zip-lock style baggie is what I prefer to use for freshness and ease.
  • Add venison to baggies and add marinade.
  • Seal to remove most air, but leave enough so it will shift when turned (at least twice).
  • Marinate meat overnight prior to cooking please.
  • In a crock-pot, pour in chicken stock and begin heating on high heat.
  • In a large skillet over medium high heat, melt the butter and sauté the onion and garlic, stirring occasionally until soft, 3-4 minutes.
  • Stir in brown sugar and cook until onions and garlic brown slightly, 2-3 minutes.
  • Stir in the red wine, vinegar, and tomato paste and chicken stock along with the cumin, cayenne, chili powder, salt and pepper.
  • Bring to a simmer and cook until reduced by half, 30-35 minutes.
  • Add mixture to chicken stock in crock-pot.
  • Meanwhile, in large skillet heat oil and fry bacon until it browns.
  • Remove bacon-leaving grease behind; add venison, salt and pepper.
  • Brown the meat, stirring occasionally, until brown.
  • Add crumbled bacon, meat and black beans to mixture in crock-pot.
  • Add additional spices if necessary.
  • Let simmer on high for about 3 hours.
  • Taste for seasoning after about 1 hour.
  • Turn heat to low and cook until ready to serve.
  • The longer it cooks, the better it gets!
  • Enjoy!