Deer Camp Venison Chili
A thick, saucy, hearty venison chili with a little kick of heat, slow-simmered until all the flavors meld together into pure wild game comfort food.
Ingredients
- 1 lb. ground venison
- 2 large cans Brooke’s chili beans, hot
- 1 large onion, chopped
- ½ green pepper, chopped
- 1 8 oz. can tomato sauce
- 2 T. vegetable oil
- 1 tsp. salt
- 1 1lb. can of tomatoes
- 1 bay leaf
- Chili powder, to taste
- 1-2 tsp. Tabasco Sauce (to be added to each bowl prior to serving)
Instructions
- Brown the ground venison, chopped onion, and chopped green pepper in the vegetable oil.
- In a Dutch oven or very large saucepan, combine the remaining ingredients (chili beans, tomato sauce, salt, canned tomatoes, bay leaf, and chili powder) with the browned meat mixture.
- Simmer on low heat for 1 hour, stirring frequently.
- Remove the bay leaf before serving.
- Add 1 to 2 teaspoons of Tabasco Sauce to each bowl of chili, according to taste, just before serving.
Cook’s Notes
Stir frequently while simmering to prevent the chili from sticking or scorching on the bottom of the pot, since it’s meant to be thick. Letting it simmer a bit longer than an hour only deepens the flavor if you have the time.
Ingredient Swaps
Ground venison can be swapped with ground beef or a venison-pork blend if your meat is very lean, and any brand of hot chili beans can be used in place of Brooke’s.
Serving Suggestions
Serve hot in bowls topped with shredded cheese, chopped onion, or a dollop of sour cream, alongside cornbread or crackers.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop or in the microwave until hot throughout.
Common Questions
Can I make this chili less spicy?
Yes, use mild chili beans instead of hot and go light on the chili powder, then let each person add Tabasco to their own bowl to control the heat.
Do I have to use venison?
No, ground beef works as a direct substitute if you don’t have venison on hand, though you may want to drain a bit more fat since venison is leaner.
Can this chili be made in a slow cooker?
Yes, brown the meat, onion, and pepper first, then transfer everything to a slow cooker and cook on low for 4-6 hours instead of simmering on the stove.