Venison Chili for Christmas Hot Dogs

Ingredients

• 2 tablespoons lard or bacon drippings
• 2 pounds ground venison
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon cocoa powder
• 1 teaspoon allspice
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups red wine
• 4 cups stock or water
• 2 bay leaves
• 1 cinnamon stick
• 2 cups cherry cola
• Salt and pepper

Directions

1. Set a large pot over medium heat and melt 1 tablespoon lard. Stir in the onions and garlic, then let them cook until they turn translucent, about 8 minutes. Add salt and pepper.
2. Spoon in the tomato paste, give everything a good stir, and let it cook for 1 minute. Add the dry spices and cocoa, working them into the paste, and cook until the mixture smells wonderfully fragrant, about 1 minute.
3. Add the venison and turn the heat to high. Use a wooden spoon to break up the meat as it cooks. Once the meat is cooked through, about 15 minutes, pour in the red wine and let the liquid reduce by half.
4. Add 2 cups water or stock, the bay leaves, and the cinnamon stick. Bring the pot to a boil, then lower the heat to a simmer. Let it cook slowly until the chili has thickened and the flavors have come together, about 45 minutes, adding more stock if necessary.
5. Season again with salt and pepper, stir in the cherry coke, and cook for 15 more minutes. Take out the cinnamon and bay leaf, and serve.