Field to Table: 3 Unique Ways to Make Venison Chili

 By now, most hunters have their own “secret recipe” for venison chili. Although, sometimes those secret recipes can be confused with boring – especially if it’s the same way you’ve been fixing chili for years.

Instead, look to trying one of these three unique dishes, which are probably unlike anything else in your cookbook. They’re sure to bring a different flavor, and maybe inspire you to change up that old secret formula.

BBQ Venison Chili

Someone once told me that their secret ingredient to a chili cookoff winning recipe was a can of barbecue beans. They wouldn’t give me their recipe, but after some experimental batches I’ve found a combination that could win an award of its own.

Now this recipe tends to create a sweeter chili, with just a little bit of kick. I think it’s a great changeup for those who want a flavor besides hot, and friendly to those who don’t want each bite to come with a drink of water. These ingredients that can be found at any grocery store.

• 1 lb of ground venison
• 1 large onion
• 1 can (22 oz) of southern pit barbecue grilling beans, undrained
• 1 can (14.5 oz) of diced tomatoes, undrained
• 1 can (8 oz) of tomato sauce
• 1 can (15.25 oz) of corn, drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 cup of water

1. In a Dutch oven, cook ground venison and diced onion until meat is browned.
2. Combine the rest of the ingredients and bring to a boil. Let simmer for 20 minutes.

Dirty Details:

Difficulty: 2/10
Flavor: sweet
Perfect pairing: Since you might be craving some extra spice with this sweet chili, jalapeno butter toast would be welcomed at the table. It’s a great compliment to those who might be thrown off by the lack heat this chili brings.

Venison Chunk Chili

This is the closest to a classic chili recipe of the three, but it doesn’t use ground meat as most do. Instead, this recipe utilizes what most consider “stew meat.”

I’m a big fan of this recipe when in deer camp. It’s perfect to create with a hunk of meat fresh off a whitetail and makes for a memorable dish that will always be associated with that harvest.

It uses simple ingredients and doesn’t take long to throw together. The toughest part is making the small slices of meat tender, which should happen after 90 minutes of simmering in a Dutch oven.

• 1 lb of venison roast
• 1 large onion
• 1 large green pepper
• 2 garlic cloves
• 2 cans (16 oz) of kidney beans, drained
• 3 cans (10 oz) of diced tomatoes with green chilies, undrained
• 3 tablespoons chili powder
• 1 teaspoon ground cumin

1. Slice venison roast into ¼ inch or smaller pieces. Sauté in a Dutch oven with diced onion and diced green pepper.
2. Combine the rest of the ingredients and bring to a boil. Let simmer for 90 minutes.

Dirty Details:

Difficulty: 5/10
Flavor: spicy
Perfect pairing: If you throw this recipe together at deer camp, you might find yourself serving this with whatever is within reach. If you have the means, though, a side of coleslaw is refreshing with this chunky, spicy chili.

Venison Pizza Chili

Not normally associated with each other, pizza and chili rarely make it into the same meal together. However, this unique creation should be an exception.

Now, this is one recipe that almost always turns out slightly different each time I make it. There are so many diverse ingredients that can alter the flavor, depending on what kind of venison sausage, salsa, and pizza sauce you use.

Whatever combination of those three you come up with, though, there’s no doubt that this chili will be unlike any other you’ve served before.

• 2 lbs of ground venison hot Italian sausage
• 1 large onion
• 1 large green pepper
• 1 can (16 oz) of salsa
• 1 can (16 oz) of hot chili beans, undrained
• 1 can (16 oz) of kidney beans, drained]
• 1 can (12 oz) of pizza sauce
• 2 teaspoons chili powder
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• 2 cups of water
• 3 cups of shredded mozzarella cheese
• 1 package (8oz) of mini sliced pepperoni

1. In a Dutch oven, cook ground venison, ground sausage, diced onion, and diced green pepper until meat is browned.
2. Combine everything else in the Dutch oven, besides the cheese and pepperoni. Bring to a boil and let simmer for 20 minutes.
3. When ready to serve, sprinkle the cheese and pepperoni on top and cover with Dutch oven lid for a few minutes until melted.

Dirty Details

Difficulty: 6/10
Flavor: meaty
Perfect pairing: As this chili tends to be a little meatier than most, it goes well next to a light Caesar salad, or whatever you’d normally serve with pepperoni pizza.