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Ingredients

• 4 strips bacon, diced
• 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
• 1 cup chopped onions
• 1 cup chopped green bell peppers
• 2 garlic cloves crushed
• 1 cup Cabernet Sauvignon or other dry red wine
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 (16-ounce) can chopped tomatoes
• 1 cup beef stock
• Salt and pepper
• 1 cup grated Sonoma Jack cheese

Description

Food Network Invites You To Try This Venison Chili Recipe From Emeril Lagasse.

Food Network