Ingredients:
1 pound of ground venison - fat content will dictate how long this should cook down
1 large red onion
1 package (28 oz) of diced pancetta
1 can (14 oz) Rotel tomatoes and chili peppers
1 can (14 oz) medium red chili beans
1 can (28 oz) crushed tomatoes
* Chili Powder
* Garlic Powder
* Kosher Salt
* Cracked black pepper
* Cumin
* Coriander
Preparation:
Finely dice onion to about the same size as the pancetta.
Cooking:
Heat a dutch oven (preferred) over medium heat and add pancetta. Finely dice onion and when the pancetta starts to sizzle, add to the pan with some salt and pepper. Season the venison with salt, pepper, garlic, cumin, coriander, and chili powder evenly. When the onion becomes translucent, add the seasoned venison to the pan and as it begins to brown, break it up to ensure that there are no large chunks. Once meat has browned, add in the chili beans, tomatoes/chilis and the can of crushed tomatoes adding salt and pepper and stirring well.
Cook over low/medium heat for between 1 - 3 hours depending on the fat content in the grind until the chili reduces down and becomes thickened to your desired consistency.
Serving:
Eat as a meal or as a topping for anything else. Goes great with hot dogs and cheese sauce.
