Venison takes the place of beef in this interesting chili that combines apples and wine with a traditional tomato base. This chili has no beans, but you may easily add them, if you wish.
Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 50 minutes
Ingredients:
- 2 Tablespoons vegetable oil
- 1-1/4 pounds venison stew meat, trimmed, roughly ground or diced
- 2 medium yellow onions, finely diced
- 2 Tablespoons ground cumin
- 2 teaspoons chili powder
- 2 Tablespoons chopped garlic
- 2 jalapenos, seeded and finely chopped
- 3 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
- Salt to taste
- 1 teaspoon black pepper
- 1-1/2 cups chopped canned tomatoes in juice
- 1/4 cup tomato paste
- 1 cup or more chicken broth
- 1/2 cup red wine
- Sourdough baguette, sliced 1/2-inch thick (optional)
- Cheddar or Monterey Jack cheese (optional)
- Chopped scallions, to garnish (optional)
Preparation:
Heat oil over medium-high heat in a heavy pot large enough to hold all ingredients. Add venison and onions, and brown for approximately 5 minutes.
Add cumin, chili powder, garlic, jalapenos, apples, salt, and black pepper, and cook for 5 minutes longer.
Stir in tomatoes, tomato paste, chicken broth, and red wine. Bring to a boil, and simmer partially covered for 2 hours, stirring occasionally, adding more broth if mixture becomes dry. Taste to adjust seasonings, and serve.
As an hors d’oeuvre, top each bread slice with a little sharp Cheddar or Monterey Jack cheese, and melt. Spoon on some chili and chopped scallions, and serve.
Yield: serves 4 as a lunch or casual supper.
Per serving (without baguette, cheese or scallions): 398 calories; 11.2 g fat (2.1 g saturated fat; 25 percent calories from fat); 39.5 g carbohydrates; 119 mg cholesterol; 606 mg sodium; 35.6 g protein; 5.9 g fiber.
Recipe Source: D'Artagnan's Glorious Game Cookbook by Ariane Daguin, George Faison, and Joanna Pruess (Little Brown)
Reprinted with permission.
Add cumin, chili powder, garlic, jalapenos, apples, salt, and black pepper, and cook for 5 minutes longer.
Stir in tomatoes, tomato paste, chicken broth, and red wine. Bring to a boil, and simmer partially covered for 2 hours, stirring occasionally, adding more broth if mixture becomes dry. Taste to adjust seasonings, and serve.
As an hors d’oeuvre, top each bread slice with a little sharp Cheddar or Monterey Jack cheese, and melt. Spoon on some chili and chopped scallions, and serve.
Yield: serves 4 as a lunch or casual supper.
Per serving (without baguette, cheese or scallions): 398 calories; 11.2 g fat (2.1 g saturated fat; 25 percent calories from fat); 39.5 g carbohydrates; 119 mg cholesterol; 606 mg sodium; 35.6 g protein; 5.9 g fiber.
Recipe Source: D'Artagnan's Glorious Game Cookbook by Ariane Daguin, George Faison, and Joanna Pruess (Little Brown)
Reprinted with permission.
