Rye You Snappin' &
Bulleit Bourbon Venison Chili

In a mixing bowl, combine venison paprika, oregano, and chili powder. Mix thoroughly. In a heavy-bottomed pot, on medium-high heat, brown venison- remove from pot.

Add onions, garlic, ginger, and poblano peppers to your pot. Sauté until translucent, stirring frequently. Add Bulleit, cook for 1 minute.

Add roasted red peppers and black beans, including liquid from the can. Once you’ve achieved a boil, turn heat down to a simmer, medium-low heat. Let this simmer as long as you can, at least 2 hours, adding water when necessary and stirring frequently.

Add your reserved venison, stirring excessively for even distribution. Add kosher salt and pepper to your liking, at a ratio of 3 parts salt to 1-part black pepper. This chili is best when prepared the day before serving it.