Blueberry Venison Chili
Ingredients
- 2 tablespoons olive oil
- 1 pound ground venison
- 1 large onion chopped
- 6 cloves garlic chopped
- 12 ounces red chile enchilada sauce
- 1 cup beef broth or venison broth
- 6 ounces Merlot wine
- 2 tablespoons ground coriander
- 1 tablespoon pasilla chile powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 15.5 ounces canned light red kidney beans with liquid
- 1 cup fresh blueberries
Instructions
- Heat oil in a large pan and brown the venison along with the onions and garlic.
- Stir in remaining ingredients and simmer for 20-25 minutes or until thickened.
Notes
From the kitchen of palatablepastime.com
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