Venison


                                     TIM'S TASSO VENISON CHILI

Ingredients

• 1 teaspoon olive oil
• ½ pound chopped tasso
• 1½ pounds venison ground
• 2 dried chilies
• ½ onion, chopped
• 5 cloves garlic, minced
• ½ cup chili powder
• 2 cans chili beans
• One 14 oz. can fire roasted diced tomatoes
• 2 cups beef broth
• 1 cup red wine
• 2 Tablespoons red pepper
• Cheese and sour cream for toppings

Method


Set the EGG for indirect cooking at 375°F/190°C. 

In a Big Green Egg Dutch oven, sauté onions and garlic. Add venison and   cook until browned. Add tasso and spices. Add tomatoes, beans, broth and red wine.

Bring to a boil. Reduce heat to 325°F/163°C; simmer 30 minutes.

Serve with cheese and sour cream.