Venison Chili

This is the universally favorite way to prepare venison. Venison is quite lean yet very flavorful. It makes a wonderful chili that doesn't have a fatty flavor. The slow cooking, chiles, and seasonings tremove any wild taste the meat might have. It freezes beautifully, so double the recipe and freeze a batch for another evening meal. Substitute elk if you wish.

Ingredients

• 1/4 cup olive oil

• 1 ½ pounds coarsely ground venison

• 1 cup coarsely chopped onions

• 1 tablespoon finely minced garlic

• ½ cup cooked, coarsely chopped bacon

• 3 small jalapeño chiles, seeds and stems removed, finely chopped

• 2 tablespoons ground New Mexican red chile

• ½ teaspoon ground cumin

• ½ teaspoon dried oregano

• ½ teaspoon salt

• 1 12-ounce can beer, dark preferred

• 1 12-ounce can tomato paste

• 1 16-ounce can pinto beans, drained and rinsed

Instructions

In a large pot, heat the olive oil and brown the venison. Add the onions, garlic, and cooked bacon. Stir in the peppers, chili powder, cumin, oregano and salt.

Add the beer, tomato paste, and stir in the drained beans. Bring the mixture to a boil, stirring to prevent burning and to combine flavors. Reduce the heat to a simmer and simmer the mixture for 20 to 30 minutes.