The Back-40 Burner: Ultimate Large-Batch Venison Chili
Whether you are at the tailgate or the timber’s edge, this venison chili recipe is the gold standard for feeding a crowd.
Ingredients
- 2 ½ lbs Ground Venison (Deer, Elk, or Moose)
- 1 ½ lbs Bacon, diced into small pieces
- 4 No. 3 Cans of Tomatoes (approx. 33 oz each)
- ½ gal Cooked Kidney Beans
- 1 sm Yellow Onion, diced
- 1 tbsp Chili Powder
- 1 ½ tsp. Black Pepper
- 1 tsp. Salt
- ½ tsp. Cumin Seed
- ½ gal. Water (adjust for desired thickness)
Instructions
1. Render the Smoky Base
Place the diced bacon into a large heavy-duty stockpot or Dutch oven. Fry over medium heat until the bacon is crisp and the fat has fully rendered. Do not drain the fat; venison is exceptionally lean and requires this bacon grease for moisture and flavor.2. Sear the Venison
Add the ground venison to the pot. Increase the heat slightly and brown the meat, breaking it into small crumbles with a wooden spoon until no pink remains.3. Build the Flavor Profile
Stir in the diced onion and cook for 3–5 minutes until softened. Add the chili powder, pepper, salt, and cumin seed. Stir constantly for one minute to "bloom" the spices in the hot fat, which intensifies the venison chili seasoning.4. The Long Simmer
Add the tomatoes and kidney beans. Pour in the water until the mixture is fully covered. Bring to a rolling boil, then immediately reduce the heat to low.5. Final Cook
Simmer the chili for 2 hours. This slow-cooking process is essential for tenderizing the wild game and allowing the tomato base to reduce into a thick, hearty consistency.
Notes
Expert Tips for the Best Wild Game Chili
- Consistency Control: If the chili is too thick after 90 minutes, add a splash more water or beef stock. If it’s too thin, simmer the final 30 minutes with the lid off.
- Spice Level: This is a "Traditional" mild-to-medium heat. For more kick, add two diced jalapeños when sautéing the onions.
- Serving: In a true hunting camp, this is best served in a tin mug with a side of buttered cornbread or topped with sharp cheddar cheese.