Venison & Bison Chili

Venison & Bison Chili
Recipe type: Meat
Prep time: 
Cook time: 
Total time: 
A lovely wild game chili meal, best made the day before serving to allow flavors a chance to develop.
  • 1 tablespoon olive oil
  • 1 pound free range venison boneless loin, cubed
  • 1 pound free range ground bison
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, smashed
  • 1 jalapeno pepper, minced (omit seeds and pith for less heat)
  • 2 cups homemade chicken or beef broth
  • 1 cup red wine
  • 1 large, ripe tomato, crushed
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 small bunch fresh cilantro and/or scallions, chopped finely, including stems
  • Lime wedges, for garnish
  1. Heat olive oil in dutch oven over medium.
  2. Add cubed loin and sear on each side until browned, then remove from pot.
  3. Add ground bison and cook, stirring, until browned, then remove from pot.
  4. Add onion to pan and saute until soft, about 5 minutes.
  5. Add garlic and jalapeno and cook one more minute.
  6. Add broth and wine and bring to boil, using wooden spoon to scrape any browned bits stuck to bottom.
  7. Add tomato, and return both meats to pan.
  8. Cover and reduce heat to low and simmer one hour, stirring occasionally.
  9. Add cumin and paprika and simmer one hour longer.
  10. Serve hot with cilantro or scallions and lime wedges on top, accompanied by your favorite veggies.