Background

Every Fall, my office hosts Chili Club. We take turns bringing in homemade chili and compare notes on recipes and techniques. This year I wanted to bring something unique, so I started thinking about how to put my own spin on the concept. I come from a family of avid hunters, so my freezer always has some wild game. I took this recipe by Wendy from Allrecipes and adapted it for my needs. This recipe makes a large pot of chili that will feed 8-10 people.

Ingredients

• 1 lb 80/20 hamburger meat
• 1 lb deer meat
• 3 15-oz cans dark red kidney beans
• 3 15-oz cans diced tomatoes
• 2 white onions, chopped
• 4 stalks celery, chopped
• 2 red bell peppers, chopped
• 3 tsp minced garlic
• 1/4 cup red wine vinegar
• 4 Tbsp chili powder
• 2 tsp ground cumin
• 2 tsp dried parsley
• 2 tsp dried basil
• 1 Tbsp Worcestershire sauce

Instructions

In a large pot, combine the deer meat, hamburger, and onion and cook until the meat is evenly browned, and the onion is aromatic but not soft. Do not drain. Season to taste with salt and pepper. Add kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with garlic, chili powder, cumin, parsley, basil, and Worcestershire sauce. Stir to distribute ingredients evenly.

Simmer on low heat for 2 hours.