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Ingredientes
- 1/4 lb Slab bacon, cut into 1/4" dice
- 1 med Onion, coarsely minced
- 6 med Carrots, peeled, halved lengthwise and cut into 1" pcs
- 2 tsp Chili pwdr
- 2 tsp Grnd cumin
- 1 tsp Dry marjoram or possibly oregano
- 1/4 tsp Red pepper flakes
- 2 lb Venison shoulder, cut into 1/2" cubes
- 1 can Italian plum tomatoes, crushed (28 ounce)
- 1Â 1/2 c. Defatted chicken broth (or possibly beef broth)
- 1/2 c. Red wine
- 1/4 c. Tomato paste
- 1 can Dark-red kidney beans, liquid removed (16 ounce)
- 1 c. Baby lima beans
- 3 c. Cooked rice or possibly barley (opt)
Direcciones
- I like to start off this chili with bacon. Once it browns, use 2 Tbsp. of the bacon fat to wilt the vegetables - then one more Tbsp. of the fat should be sufficient to brown the venison. Since the meat is lean, brown it quickly over high heat.
- 1. Brown the bacon in a skillet over medium heat for about 10 min or possibly till golden. Remove bacon with a slotted spoon and set aside.
- Reserve 3 Tbsp. of bacon fat; throw away the rest.
- 2. Place 2 Tbsp. of the bacon fat in a casserole; add in the onion and carrots, sprinkle with chili pwdr, cumin, marjoram and red pepper flakes, then cook for 5 min. Add in the reserved bacon.
- 3. Pour the remaining Tbsp. of bacon fat back into the skillet. Brown the venison over medium-high heat in small batches and remove to the casserole with a slotted spoon. (The meat should brown quickly, so raise the heat to high if necessary.)
- 4. Add in the tomatoes, broth, wine and tomato paste. Bring to a simmer and cook, uncovered, for 40 min, stirring occasionally. Reduce the heat if the chili begins to boil.
- 5. Add in the kidney beans and lima beans, then adjust the seasonings. Simmer 10 min longer or possibly till meat is tender.
- 6. Serve the chili warm in 6 bowls (over rice or possibly barley, if you like).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 6 servings | |
| Calories 268 | |
| Calories from Fat 8 | 3% |
| Total Fat 0.97g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 187mg | 8% |
| Potassium 963mg | 28% |
| Total Carbs 52.49g | 14% |
| Dietary Fiber 8.9g | 30% |
| Sugars 8.13g | 5% |
| Protein 10.15g | 16% |
