1 pound Durham Ranch Ground Venison
½ each Yellow onion Medium diced
6 cloves Minced garlic
½ cup Water
1 Tablespoon Chili powder
1 teaspoon Ground cumin
¼ teaspoon Ground sage
1 teaspoon Smoked paprika
1- 10oz. can Tomato sauce
1 each Diced Roma tomato
1 can Kidney beans
2 Tablespoons Honey
To taste Salt, Black Pepper
In a medium sauce pot bring up to a medium high heat, drizzle some oil just to coat the bottom of pot.
Add in Durham Ranch Ground Venison and stir so it doesn’t stick to the bottom. Cook till evenly browned.
Add in diced yellow onion and garlic and sweat till translucent. Reduce temperature to medium and add the water, tomato sauce, and liquid from Kidney bean can. Let cook at a low rolling bubble to soften ground Venison. Approximately 30 min or until liquid is reduced by ¾.
Add in chili powder, ground cumin, ground sage, smoked paprika, kidney beans, diced tomatoes, and honey.
Reduce on a medium low heat till desired thickness. Approx. 1/2 hr.
Season with black ground pepper and salt.
Garnish optional: scallions, cheddar cheese, diced red onion, shredded parmesan cheese, crackers.
*Deglaze: dilute meat sediments in pan in order to make as sauce, typically using wine.
*Caramelize: converting into caramel through heating; cooking to develop the nutty and brown color of caramel.