Who’s excited for soup and chili season!! Me. Ok, now that were past the formalities here’s the recipe:

Wild Game Chili:                                                           Yields: 3 Qt

• 2 Yellow Onions
• 1 Green Bell Pepper
• 2 Red Bell Pepper
• 1 Jalapeno
• 1 1/2 lb. Venison Loin (Ground)
• 1 lb. Elk  (Ground)
• 2 Tbsp Garlic
• 1 Pt Chili Beans
• 1/4 C Red Wine
• 1 1/2 Tbsp Chili Powder
• 1 tsp Hot Pimenton
• 2 tsp Garlic Powder
• 2 Roma Tomatoes
• 60 oz Tomato Sauce
• Salt & Pepper TT

Small dice the onion, peppers, and mince the garlic. Heat oil in a large pot and add the onions. Cook down on medium to high heat until they begin to slightly caramelize. Add in the peppers and garlic, continue to cook on medium heat for about 20 minutes continuing to stir. Deglaze with red wine and scrape the bottom of the pot. Place 1/2 cup of the tomato sauce, the diced roma tomato, chili powder, garlic powder, and hot pimenton. Cook this paste for around 6-7 minutes stirring and scraping the bottom. Add the ground meat to the pot and cook on medium heat until meat is well browned. Pour in the rest of the tomato sauce and simmer on low heat for 3 hours. Add in the chili beans and cook for another 2-3 hours. Finish seasoning to taste with salt and pepper. Top with green onions, cheddar cheese and enjoy!