- 10 ounces JD Hot Italian Sausage
- 1/2 lb bacon chopped
- 2 pounds chunked venison
- 1 large onion, chopped fine
- 2 green bell peppers chopped
- 4 cloves garlic, minced
- 4 - 6 chopped smoked jalapenos
- 1 cup red wine or dry vermouth
- 4 cups beef stock, beef base ok
- 1/4 cup Worcestershire
- 1 teaspoon dry mustard
- 1 teaspoon celery salt
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon cayenne powder
- 1 1/2 teaspoon fresh ground pepper
- 3 cans (12oz size) crushed tomatoes
- 1/4 cup honey
- 1/4 - 1/2 cup Taco Seasoning
- Cabot Sharp or Extra Sharp Cheddar, shredded, diced onions for serving
- In a large 6 quart stock pot add all liquid ingredients with the exception of the Wine/Vermouth, bring to a simmer then slowly add the spices, reduce heat.
- In a frying pan cook bacon till crisp , pour off bacon grease, reserve grease, place in stock pot, followed by onion,bell pepper then garlic, then jalapenos.
- Brown sausage pour off grease, place in stock pot then brown venison on high heat after meat is browned reduce heat coat with 3 tablespoons of flour and de-glaze pan with red wine or vermouth reduce slightly, transfer to stock pot.
- Simmer at least an hour then transfer to hotel pan and place in smoker.
- Smoke 3- 4 hours at 250 degrees, longer for stronger smoke flavor.
- Serve in individual cups or bowls with Cabot shredded cheddar on top and diced onions.
Tips: you can use a disposable foil pan, for easy cleanup, but I don't trust their sturdiness for stews or chili, if you do use foil pans make sure to place it on a cookie sheet or something.
If you use hotel pans, spray the outside with Pam spray and foil the inside for easy cleanup.
To increase smokey flavor, stir the chili every so often when a film forms on top.