Venison Chili

• 4 tbsp unsalted butter
• 1 red onion, diced
• 4 cloves garlic, minded
• 4 tbsp dark brown sugar
• 1 bottle red wine
• 4 tbsp red wine vinegar
• 4 tbsp tomato paste (1 small can)
• 4 cups chicken stock
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1 tsp chili powder
• 2 tbsp cilantro, finely chopped
• Salt to taste
• 4 tbsp canola oil
• 1 cup diced bacon, uncooked
• 2 lbs venison stew meat, trimmed and diced (1/4" cubes)
• 2 cups black beans, cooked

1. In large pot over medium heat, melt butter and saute onion and garlic, stirring occasionally until soft (3-4 mins). Stir in brown sugar and cook until onions and garlic brown slightly (2-3 mins).
2. Stir in red wine, vinegar, tomato paste, and chicken stock. Add cumin, cayenne, chili powder, cilantro, and salt. Bring to a simmer and cook until reduced by half (30-45 mins).
3. Meanwhile, in a large fry pan over high heat, warm oil and fry bacon until well browned (5-10 mins). Remove and drain. Scrape bottom of pan, leaving bacon bits in pan. Add venison and season with salt. Brown the venison, stirring occasionally until all liquid has evaporated and meat is very dark and tender (20-30 mins).
4. Add black beans and bacon to venison and mix. Transfer meat and bean mixture to sauce and stir. Bring to a simmer and cook until chili reaches desired thickness (about 20 mins).
5. Check seasoning and adjust to taste.

butter, red onion, garlic, brown sugar, red wine, red wine vinegar, tomato, chicken stock, cumin, cayenne pepper, chili powder, cilantro, salt, canola oil, bacon, stew meat, black beans

Taken from www.epicurious.com/recipes/member/views/venison-chili-50068921 (may not work)