Tyson Ranch Chili

Ingredients

• 1 12-ounce can of beef consomme

• 1½ cups red wine

• 4 to 6 ounces tomato sauce

• 2 bay leaves

• 4 cinnamon sticks

• Pinch ground coriander

• 1 tablespoon dried oregano

• 2 to 3 tablespoons vegetable oil

• 4 cloves garlic, chopped

• 4 to 5 venison steaks cut into bite-sized cubes

• 1 large onion, chopped

• 1 green bell pepper, stem and seeds removed, chopped

• 1 red bell pepper, stem and seeds removed, chopped

• 1 4-ounce can New Mexican green chile, chopped

• 2 to 3 jalapeños, stems and seeds removed, chopped

• 6 to 8 large dried apricots, chopped

• Cooked fettucine noodles

• Feta Cheese, sour cream, and hot sauce for garnish

Instructions

Combine the consomme, wine, tomato sauce, bay leaves, cinnamon, coriander, and oregano in a large pot.

Heat the oil in a pan until hot. Add the garlic and the meat and brown. Remove the garlic and the meat and put into the cooking pot. Add the onion, green and red bell peppers and the New Mexican green chile to the oil and saute for 1 to 2 minutes. Add to the pot. Add the jalapeños and apricots to the mixture and simmer for 2 hours. Turn off the heat and let stand for 1 hour. Reheat before serving.

Serve the chili on top of the fettucine noodles, topped with the feta cheese, sour cream, and hot sauce.