Saturday, October 11, 2014

Boozy Beany Bacon Chili

Rich hunts and I needed a good recipe to use up some of the deer meat we had in the freezer.  I found a venison chili recipe on that formed the base of this recipe.  It is a family favorite, and Lucy often asks for her deer chili.     This isn't your traditional chili flavor, but we adore it.  Don't worry about the wine with little ones, the alcohol cooks off while leaving a great flavor.

Boozy Beany Bacon Chili

1/2 large red onion, chopped
4 cloves minced garlic
3 Tbs maple syrup
1 1/2 cups red wine (like a cab)
4 Tbs red wine vinegar
6 oz can tomato paste
4 cups chicken or beef broth
2 tsp cumin
1 Tbs chili powder
2 tsp chipotle chili powder (optional)
1/2 tsp cayenne (optional)
1 tsp smoked paprika (optional)
salt to taste 
12 slices bacon
1- 1.5 lb ground meat (we use venison usually)
1 can black beans, rinsed and drained
1 can chili beans
1 can ranch style beans

Cook bacon and reserve about 1 TBS grease.  Set bacon aside and crumble when cool.  Brown ground meat in bacon grease.  Cook onion and garlic. I usually just do the ground meat, onion and garlic together in the skillet.

Add your cooked ground meat, onion, garlic mix to a large stockpot or Dutch oven.  Add the maple syrup, wine, vinegar, tomato paste, broth, spices, crumbled bacon and beans.  Heat over high til it gets bubbly, then turn down and simmer until the liquid has reduced to the thickness of chili you prefer.  I usually simmer for at least 45 minutes.  

Serve with your favorite chili fixings.  We like shredded cheese and fritos.  This can easily be made a day or more in advanced, as it tastes better after the flavors have had time to meld.  

The optional spices can make this pretty spicy so adjust accordingly to taste.

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