I started making this chili when our neighbors first started bringing us fresh venison. I never developed a taste for wild meat, growing up in the city, so I was looking for a way to disguise the flavor. But instead I discovered the best flavor in the world I hope you like this, my kids say "It's so good I wanna cry!"
Wild venison is naturally a grass-fed meat, although some hunters do put out corn before hunting season to fatten the deer up and get them to stay in the area when hunting season starts.
It is very lean and needs the added fat from the bacon.
1Soak dry beans and ancho chilis overnight (about 8 hrs) in cold salted water. Then cook over medium low heat about 3 hours, until the skins are loose. Remove ancho chilis from pot and set aside to cool.
2Chop raw bacon into one inch pieces, add to large hot cast iron skillet. Cook on medium heat and stir until bacon is almost done but not crisp.
3Meanwhile, slice ancho chilis in half length-wise. With clean bare hands remove stems and seeds, and anything that feels hard. Scrape the meat off the skins with a knife and return to the pot. Discard the stems, seeds, and skins. Chop onions, bell peppers, celery, and garlic.
4Break up ground venison, add to the bacon and fat raise temperature to med-high. Salt to taste. Chop and Stir as it cooks with a steel spatula.
5Add chopped onion, minced garlic, bell peppers, celery. Continue to chop and stir until the meat is browned and the onions are translucent.
6Sprinkle corn meal over the meat, add spices. At this point, transfer the meat mixture into the hot beans. Stir and add chicken broth, tomatoes and green chilis. Bring to a boil and then lower the heat.
7Simmer on low heat for at least an hour. The longer you let it simmer the better it will taste. When your nearly ready to eat add 1/2 cup white cooking wine and let cook another 5 minutes to cook off the alcohol.
8A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)