Cube meat into 1/2 inch pieces, trimming away excess fat. Gently warm 1 tablespoon olive oil in large skillet, over medium heat. Add beef or venison cubes, turn heat to medium-high, and cook a few minutes, until browned, stirring frequently. Add red wine, if using, simmer until wine is reduced to nothing, tenderizing meat and giving it a rich coating. Turn meat into Dutch oven. Press garlic into Dutch oven. Chop chili pepper, see note, and add along with crushed tomatoes, beef broth, bay leaf, paprika, cumin, salt, pepper, and *ground chili pepper, see note. Bring to a boil, reduce heat, and simmer uncovered. In the meantime, clean skillet, chop onion, and over medium heat, gently warm remaining oil. Add onions to skillet. Chop bell pepper, add to skillet. Chop celery, add to skillet. Sauté vegetables until lightly browned, turn into Dutch oven, and stir everything together. Simmer uncovered, about 30 minutes, or until chili thickens. Optional—garnish with chopped cilantro.
NOTE: for spicier chili add more ground chili pepper and fresh chilies, including membranes and seeds for extra heat.
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|Serving Size: 1 Serving (538g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 49 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 62.4mg||19 %|
|Sodium 1642.4mg||57 %|
|Potassium 666.6mg||18 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 11.4g|
|Protein 28.8g||41 %|
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Calories per serving: 249
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