Deer Venison Chili Recipe

Nick's Magnum Deer Chili

2 lb Deer, or other game, ground

40 oz Red kidney beans, can

46 oz V-8 juice, can

3 oz Jalapeno peppers

1 tb Sugar

1 tb Chili powder

1 tb Cumin

1 1/2 tb Onion, dry, minced

1/2 tb Garlic salt

1/2 tb Red pepper

Brown Deer venison in a black iron pot over medium-high heat. Drain jalapeno and chop. Drain kidney beans, rinse with cold water and drain again. After Deer venison is brown, add all other ingredients and cook over medium heat for 4 hours. Add additional cumin, chili powder and red pepper to taste. Use caution with red pepper.

Savory Deer venison Chili

1/4 lb Slab bacon, cut into 1/4" dice

1 md Onion, coarsely chopped

6 md Carrots, peeled, halved lengthwise and cut into 1"pieces

2 ts Chili powder

2 ts Ground cumin

1 ts Dried marjoram or oregano

1/4 ts Red pepper flakes

2 lb Deer venison shoulder, cut into 1/2" cubes

1 cn Italian plum tomatoes, crushed (28 oz)

1 1/2 c Defatted chicken broth (or beef broth)

1/2 c Red wine

1/4 c Tomato paste

1 cn Dark-red kidney beans, drained (16 oz)

1 c Baby lima beans

3 c Cooked rice or barley (opt)

I like to start off this chili with bacon. Once it browns, use 2 tablespoons of the bacon fat to wilt the vegetables - then one more tablespoon of the fat should be enough to brown the Deer venison. Since the Deer venison is lean, brown it quickly over high heat.

1. Brown the bacon in a skillet over medium heat for about 10 minutes or until golden brown. Remove bacon with a slotted spoon and set aside. Reserve 3 tablespoons of bacon fat; discard the rest.

2. Place 2 tablespoons of the bacon fat in a casserole; add the onion and carrots, sprinkle with chili powder, cumin, marjoram and red pepper flakes, then cook for 5 minutes. Add the reserved bacon.

3. Pour the remaining tablespoon of bacon fat back into the skillet. Brown the Deer venison over medium-high heat in small batches and remove to the casserole with a slotted spoon. (The Deer venison should brown quickly, so raise the heat to high if necessary.)

4. Add the tomatoes, broth, wine and tomato paste. Bring to a simmer and cook, uncovered, for 40 minutes, stirring occasionally. Reduce the heat if the chili begins to boil.

5. Add the kidney beans and lima beans, then adjust the seasonings. Simmer 10 minutes longer or until Deer venison is tender.

6. Serve the chili hot in 6 bowls (over rice or barley, if desired).

Uncle Buck's Deer venison Chili

2 tb Olive oil

1 md Bell pepper; chopped

2 md Onions; chopped fine

2 lb Deer venison; ground

8 oz Tomatoes; canned

4 tb Tomato paste

1/4 ts Cayenne pepper to make it hot if you like it that way

1 tb Chili powder; mild

Salt and pepper; to taste

1 c Beef stock 

2 tb Dark brown sugar honey or molassas ; to taste

2 cn Chili peppers; small

14 oz Chili beans, canned

Recipe by: Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fr until soft. Brown all Deer venison and add to above.

Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spoon.  You can add Bay leaf or oregano as variations to the stock. 

Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Simmer for two hours, stirring occasionally. Add kidney bean sand simmer for another 30 minutes. Remove bay leaf and serve.

Elk Hunting  Whitetail Deer Mule Deer