Hunters say that venison makes the best chili. If you don’t have a hunter in the family, farm-raised venison is another option. The controlled diet of farm-raised venison results in a rich, meaty flavor that is only mildly gamey. At Fallow Hollow, Martha Goodsell recommends this recipe for her tougher cuts of farm-raised venison.

　　

Ingredients

serves 8

　　3 pounds ground venison

　　1 tablespoon vegetable oil

　　3 large yellow onions, coarsely chopped

　　3 large green bell peppers, seeded, deribbed, and coarsely chopped

　　3 large carrots, shredded (1 1/2 cups)

　　3 cloves garlic, crushed

　　3 teaspoons beef bouillon

　　3 tablespoons chili powder

　　3 teaspoons ground cumin

　　3 teaspoons dried oregano

　　1/2 teaspoon red cayenne pepper

　　1 teaspoon hot sauce

　　2 (28-ounce) cans tomato sauce

　　1 (28-ounce) can kidney beans, drained

　　

Step 1

Brown the venison in a heavy skillet over medium-high heat. Remove the meat and transfer to a Crock-Pot, stock pot, or Dutch oven.

　　

Step 2

In the same heavy skillet, add the oil, onions, peppers, carrots, and garlic. Cook over medium heat until tender and the vegetables begin to brown. Add the cooked vegetables and the remaining ingredients to the pot and stir to combine. Cover and simmer for 4 hours over low heat. Serve hot in bowls with bread for dipping.

　　Greetings from the Finger Lakes