Venison Chili

Heat a Dutch oven or large heavy bottomed pot on medium heat. Cook bacon until golden and crisp, about 3 to 4 minutes. Remove from pot and let drain on plate lined with paper towel. Remove some of the bacon fat from the pot, leaving about 1 tbsp in the pot. (If desired remove all the bacon fat and add more oil to brown the venison).

Increase heat to high. Add 1 tbsp. oil and venison to pot. Season the mixture with salt and pepper. Cook meat until browned, about 5 to 8 minutes.

Reduce heat to medium. Add another 1 tbsp. of oil if pot looks dry. Add onion and sauté until soft and lightly golden, about 3 to 4 minutes. Add garlic, cumin, paprika, bay leaves and chopped dried chile. Sauté for 1 minute. Add tomato paste and cook for another minute.

Add red wine. Cook until liquid has reduced by half. Add the chopped tomatoes, juice and stock. Bring to a boil. Add thyme, carrots, celery root, sweet potatoes, soaked beans and dried cherries. Cover and simmer on very low heat until beans are softened, about 1 to 1 ½ hours. Taste and check for seasoning. Add salt and pepper if needed.