We ship orders out Monday-Wednesday
By Peter Andrews
4
Indulge in the hearty flavors of Chicago Game & Gourmet Big Game Meat Chili, featuring rich ground bison and elk, simmered with aromatic spices, red wine, and vegetables. This robust chili, with optional kidney beans, offers a savory delight perfect for adventurous palates.
1 pound ground Bison
1 pound ground Elk (you could substitute Venison)
3 cups finely chopped yellow onion
2 tablespoons vegetable oil
2 cup dry red wine
3 cups water
2 tablespoon chili powder
6 cloves fresh garlic
4 teaspoons ground cumin
4 teaspoons dried oregano
1 teaspoon salt
4 (14.5-ounce) can diced tomatoes, undrained
4 cups (32oz.) beef broth (less-sodium)
2 (15-ounce) can red kidney beans, rinsed and drained (optional)
In a deep pot or Dutch oven heat the vegetable oil until it shimmers
Add the game meat and onion. Cook over medium-high heat. Cook until the meat has browned and is broken apart and the onions are lightly browned. Approx 6-8 minutes.
Add fresh garlic and continue to cook for an additional 1 minute
Add wine; bring to a boil. Cook 3 minutes.
Stir in 3 cups water, chili powder, and the remaining 6 ingredients (cumin, oregano, salt, tomatoes, broth and beans); bring to a boil. Cook 1 minute.
Partially cover, reduce heat to a simmer cook for 2 hours (add more water if mixture becomes too thick).