We’re heading off to an End of The World Chili Cook-off today and I thought I’d share the recipe I concocted with you guys…it’s too late for my competition to cheat anyway!
As you probably know, if you’ve been following us for a while, we’re really big on chili in the Rogue House! What other dish is so hearty, meaty, delicious, and so incredibly easy to make in large quantities? Chili at our house usually has beans in it, like my Black Bean Chili, but this time I’ve omitted the legumes simply because I ran out of room in m crock pot! The absence of beans makes this recipe 100% low-carb and paleo friendly!
This recipe made a huge batch of chili and filled my 6 quart crock pot to the brim, so if you’ve got smaller appetites, no more room in the freezer, or you’re just not in the mood to eat chili every meal for a week you can cut the recipe down.
Here ya go! I also made corn bread…super famous recipe for the moistest of moist corn breads…but sharing that recipe would be illegal around here! I made it to knock the competitions’ socks off, wish me luck!
- 2 pounds bacon ends, diced
- 3 pounds ground venison
- 1 chopped onion
- 1 chopped green bell pepper
- 4 garlic cloves crushed (we love garlic around here, adjust to your liking)
- 2 cups Cabernet Sauvignon or other dry red wine
- 2 tablespoon tomato paste (can also use sun dried tomatoes, roughly chop 4 or so)
- 2 tablespoon chili powder
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon dried oregano
- 2 teaspoon cayenne pepper
- 2 (16-ounce) can chopped tomatoes
- 2 cups beef stock
- Salt and pepper
- Whatever toppings you want: sour cream, chives, green onion, onion, shredded cheddar or jack cheese, etc.
- In a large saucepan, cook the bacon until crispy.
- Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain.
- Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared.
- Remove from the pan and toss into crock pot.
- Add the onions, bell peppers and garlic and saute over medium-low heat until tender.
- Stir in the wine and the tomato paste. Bring the mixture to a boil.
- Stir in the dry spices, chopped tomatoes and the beef stock.
- Season lightly with salt and pepper.
- Transfer sauce into crock pot with the venison and add the bacon.
- Let cook in crock pot on low as long as you can take it, at least 4hrs, stirring occasionally then scoop, top, serve, & nom!
- TIP: Once chili is at a simmer, remove the crock pot lid and simmer for 30-45 minutes to thicken.