No Bean Venison Chili

This is a nice chili recipe for those who don’t like beans. Try it over rice and serve with corn bread on the side.

2 pounds. venison, cubed or ground
4 garlic cloves, chopped
4 large tomatoes, coarsely chopped
2 medium onions, coarsely chopped
2 cups water
2 tablespoons chili powder
1/2 tablespoon ground cumin
2 tablespoons molasses
1 cup red wine
2 tablespoons jalapeno peppers, chopped and seeds removed (may adjust to make more or less spicy)
1/2 medium. green bell pepper, coarsely chopped
4 tablespoons vegetable oil
1 tablespoon sweet basil
1/2 tablespoon black pepper, coarsely ground
1 teaspoon salt

Heat oil in a large pot.  Saute the venison until lightly browned.  Add the garlic, onion, and green bell pepper; continue to saute until onion is translucent. Add the water, tomatoes, jalapeno pepper, chili powder, cumin, molasses, salt, pepper, and basil; simmer for at least 2 hours, stirring occasionally. Add the red wine approximately 30 minutes before serving.

Note: Be sure to wear gloves when working with jalapino peppers and be careful not to touch your eyes.