We ship orders out Monday-Wednesday

Big Game Meat Chili

By Peter Andrews

Big Game Meat Chili
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.

Tagged:

Bison Chili elk

Big Game Meat Chili

Servings

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.

Ingredients

  • 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)

Directions

  1. In a deep pot or Dutch oven heat the vegetable oil until it shimmers

  2. 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.

  3. Add fresh garlic and continue to cook for an additional 1 minute

  4. Add wine; bring to a boil. Cook 3 minutes.

  5. 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.

  6. Partially cover, reduce heat to a simmer cook for 2 hours (add more water if mixture becomes too thick).