Wild Game Chili
"This chili is a favorite here. The game meat and ground pork are cooked with all the seasonings, then slow-cooked with a robust red wine, until the meat is tender and the flavors have melded together. I ladle the chili into bowls and top this up with shredded cheese and serve this with nacho chips to scoop up the chili with. Deeelish..."
Original is 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (665.2 g)
- Calories 750.2
- Total Fat - 19.7 g
- Saturated Fat - 6.5 g
- Cholesterol - 115.6 mg
- Sodium - 1398.6 mg
- Total Carbohydrate - 83.7 g
- Dietary Fiber - 30.5 g
- Sugars - 20.4 g
- Protein - 62 g
- Calcium - 230.2 mg
- Iron - 13.9 mg
- Vitamin C - 99.9 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Heat the oil in a large, heavy bottom pot, on the stove top over medium high heat.
Step 2
Add the onions and peppers and cook until they just start to char, about 4 to 5 minutes.
Step 3
Add garlic and cook 1 more minute.
Step 4
Add the meat, chili powder, chili flakes, paprika, salt, cumin, coriander and oregano and cook until meat has browned.
Step 5
Add the wine, reduce heat to medium-low and simmer until wine has reduced and meat mixture has fully soaked up the wine, about 15 to 20 minutes.
Step 6
Add the remaining ingredients, except for kidney beans, cover and cook in a preheated 350 degree oven for 2 hours.
Step 7
Remove from oven, uncover and stir in the kidney beans.
Step 8
Return to oven and cook uncovered for another 30 to 45 minutes, until kidney beans are heated through.
Step 9
Ladle into bowls and Enjoy!
Tips
No special items needed.
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