butter in a large pot over medium heat. Stir in the onion and garlic,
and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to
3 more minutes. Then stir in the red wine, vinegar, tomato paste,
chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt.
Simmer for 30 to 35 minutes, or until the mixture is reduced by about
heat the oil in a large skillet over medium-high heat. Stir in the bacon
and fry for 3 to 4 minutes, or until the bacon is browned. Move the
bacon to one side of the skillet and add the venison to the empty side
of the skillet. Season the meat with salt to taste and saute the meat
for 15 minutes, or until well browned. Stir in the beans and toss all
together. Transfer this mixture to the simmering pot.
Mix everything together thoroughly and let simmer for about 20 more minutes.
I cheat and buy chili seasoning packets. But I do a pound of black beans, pound of kidney beans, three yellow onions, three pound venison, four chili seasoning packets, two cans of tomato paste., four large tomatoes steamed and peeled. I use dried beans and add them while they are still a little hard. I take the onion and pan cook it. Once soft I add venison and a cup of vinegar. Cook it until meat is done. Once beans are done cooking I add tomatoes chili and a few cups of the bean water in with the beans. Then add the meat/ onion vinegar mix. I put it all in the crock pot and let it cook on medium over night.