Savory Venison Chili

      Yield: 6 Servings

    1/4 lb slab bacon,cut into 1/4

           -dice

      1 md onion,coarsely chopped

      6 md carrots,peeled, halved

           -lengthwise

      2 t  chili powder

      2 t  cumin,ground

      1 t  majoram (or oregano),dried

    1/4 t  red-pepper flakes

      2 lb venison shoulder,cut into

           -1/2 cube,s

      1 cn italian plum tomatoes,28oz,

           -,Crushed

  1 1/2 c  beef (or chicken broth)

           -defatted

    1/2 c  red wine

    1/4 c  tomato paste

      1 cn dark-red kidney beans,16oz,

           -,Drained

      1 c  baby lima beans (defrosted

           -if froze,n)

      3 c  rice (or barley (opt))

           -Cooked

1. Brown the bacon in a skillet over medium heat for about 10

minutes

or until golden brown. Remove bacon with a slotted spoon and set

aside. Reserve 3 tablespoons of bacon fat, discard the rest.

2. Place 2 tablespoons of the bacon fat in a casserole; add the

onions and carrots, sprinkle with chili powder, cumin, marjoram and

red-pepper flakes, then cook for 5 minutes. Add the reserved bacon.

3. Pour off the remaining tablespoon of bacon fat back into the

skillet. Brown the venison over medium-high heat in small batches and

remove to the casserole with a slotted spoon. The meat should brown

quickly so raise the heat to high if necessary.

4. Add tomatoes, broth, wine and tomato paste. Bring to a simmer and

cook, uncovered for 40 minutes, stirring occasionally. Reduce the

heat if the chili begins to boil.

5. Add the kidney and lima beans, then adjust seasonings. Simmer 10