Serves: 6 to 8
- 1 tbsp olive oil
- 2 pounds (1 kg) ground venison
- 2 cups chopped onions
- 1 cup diced carrots
- 4 stalks celery, diced
- 1 tbsp minced garlic
- 2 tbsp chili powder
- 2 tsp paprika
- 2 bay leaves
- 1 796 mL canned whole tomatoes, crushed
- 1 tbsp Worcestershire sauce
- 2 cups red kidney beans, soaked overnight
- 1 sprig fresh rosemary
- Salt and freshly ground pepper
- 6 bannocks
Heat oil in a large pot over medium heat. Add venison and cook until browned. Spoon into a bowl.
Add onions, carrots, celery and garlic and cook until vegetables are soft, about 4 min. Return venison to pot.
Stir in chilli powder, paprika and bay leaves and cook until fragrant. Add tomatoes, Worcestershire sauce, kidney beans and 1 ½ cups water.
Simmer for 15 minutes. Add rosemary. Cover and reduce heat to medium low.
Cook until beans are soft, about 1 1/2 hours, adding more water if needed. Season with salt and pepper.
Serve chili on bannocks with a spoonful of sour cream, grated old cheddar, and chopped chives.
Venison chili works best with a fruity, opulent red to offset the gamey quality and tame the heat. Try shiraz or zinfandel. Or a citrusy, bitter West Coast pale ale. - Beppi Crosariol