Free: Contests & Raffles.
I found a venison chili recipe in a Field and Stream magazine one day, and after a couple of tweaks it turned out to be the best chili I've ever had..2 pounds of venison (I used 1 pound of stew meat in 1" chunks and 1 pound of ground meat)1/4 pound of thick cut bacon diced (I used closer to 1/2 pound)2 medium yellow onions diced1 medium red onion diced 2 jalapeno peppers seeded and diced1 red bell pepper seeded and diced1 yellow bell pepper seeded and diced1 green bell pepper seeded and diced (I left this out, I just don't like green peppers and I used really large red and yellow peppers)1/2 of an 8oz can of chipotle chilies chopped fine (my store was actually out of chipotles, I used a 4oz can of fire roasted green chilies instead)3 cloves of garlic minced (I used 6)1/4 cup of balsamic vinegar4 tablespoons chili powder1 tablespoon paprika1 tablespoon cumin1 tablespoon salt1 tablespoon black pepper1/4 cup honey (I like mine just a tad sweeter, so I add a little more honey than this...just gotta taste it)1 tablespoon molasses1 bottle Guinness or other stout (I used Guinness extra stout, yum!)1/2 cup good red wine1 24oz can whole plum tomatoes1 24oz can crushed tomatoes (I used 2 24oz cans of San Marzano whole tomatoes, I like my tomatoes to break down into the chili)2 cans of black beans (I used 1)Brown the venison and set aside. Cook the bacon and set aside with the venison. Throw your veggies into the bacon grease and cook until they start to soften. Add meat, beans and liquids into the pot and let 'er cook for a couple of hours. DELISH! And now I'm hungry... haha