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Wild Game Chili Recipe

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The air is starting to get crisp and that means we can look forward to chili and football season! Enjoy this award-winning chili recipe, and feel free to substitute any wild game on hand.

Wild Game Chili Recipe
3 tablespoons peanut oil

1 onion, chopped

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon dried red pepper flakes

2 pounds any wild game meat or beef bottom round, cut into 1/2-inch cubes

2 cups crushed tomatoes

1-3/4 cups beef stock (canned or homemade)

1/4 cup tomato paste

1 tablespoon sugar

Salt and ground black pepper, to taste

Garnishes

Chopped red, yellow and orange bell peppers

Jalepeno peppers, sliced

Minced watercress or arugula

Snipped fresh chives

Crumbled cooked bacon

Sour Cream

Shredded cheddar cheese

Crumbled corn chips

Heat 2 tablespoons of the oil in a flameproof casserole or dutch oven. Add the onion, chili powder, cumin, oregano and red pepper flakes. Cook over medium-low for 5 minutes.

Add the remaining 1 tablespoon oil and brown the meat over high heat, in batches if necessary.

Stir in the tomatoes, stock, tomato paste and sugar. Simmer, uncovered, until the meat is tender, 1-3/4 hours, covering the pot when the mixture becomes thick. Season with salt and pepper.

Serve the chili in a large bowl, surrounded by small bowls of the garnishes.

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