Algonquin Venison Chili, Slow-cooker Style

Algonquin Venison Chili, Slow-cooker Style
Serves 8
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  1. 1 pound boneless venison steak, trimmed and finely diced
  2. 1 pound pork sausage
  3. 10 slices bacon, diced
  4. 1 red onion, chopped
  5. 4 cloves garlic, minced
  6. 1 (6 ounce) can tomato paste
  7. 2 cups black beans, cooked and drained
  8. 1 (15.5 ounce) can cannellini beans, drained
  9. 1 (10 ounce) can diced tomatoes, undrained
  10. 3 tablespoons chili powder, or to taste
  11. 1 teaspoon ground cumin
  12. 4 tablespoons unsalted butter
  13. 4 tablespoons dark brown sugar
  14. 3 cups red wine (if you wouldn’t drink it, don’t use it)
  15. 4 tablespoons red wine vinegar
  16. 4 cups chicken broth
  17. 2 tablespoons chopped fresh cilantro
  18. Salt and ground black pepper to taste
  19. 1 cup shredded Cheddar cheese for garnish
  20. Hot sauce to taste (I use Frank’s Red Hot)
  1. Heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Remove the bacon and place on paper towel. Add the venison and sausage to the skillet. Season the meat with salt and pepper to taste and saute for 15 minutes, or until well browned. Drain grease. Remove meat and set aside.
  2. Melt the butter in the skillet over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes, until aromatic. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, diced tomatoes, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt.
  3. Pour the beans and tomatoes into a slow cooker. Stir in the venison and mixture. Cover, and cook 8 to 10 hours on Low, or 5 hours on High. Sprinkle each serving with shredded Cheddar cheese and bacon. Top with hot sauce.
Chef Ursula

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