The Back-40 Burner: Ultimate Large-Batch Venison Chili
A hearty, smoky venison chili built for feeding a crowd, whether at the tailgate or the hunting camp. Bacon fat and a long simmer turn lean wild game into a thick, richly seasoned pot of chili.
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 small 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
- 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.
- 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.
- 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 flavor.
- 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.
- 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.
Cook’s Notes
Keep the bacon fat in the pot rather than draining it, since lean venison needs that extra richness to stay moist through the long simmer. If the chili is too thick after 90 minutes, thin it with a splash of water or beef stock; if too thin, finish the last 30 minutes uncovered to reduce.
Ingredient Swaps
Ground venison can be swapped with elk, moose, or other lean ground game, or a mix with ground beef if desired. Canned diced or crushed tomatoes can stand in for whole canned tomatoes if that’s what’s on hand.
Serving Suggestions
Serve hot in a mug or bowl with buttered cornbread on the side or a sprinkle of sharp cheddar cheese on top. For more heat, stir in two diced jalapeños while sautéing the onions.
Storage & Reheating
Store leftover chili in airtight containers in the refrigerator for up to 4 days, or freeze in portions for up to 3 months. Reheat gently on the stovetop over low heat, adding a little water or stock if it has thickened too much.
Common Questions
Can I make this chili with a different wild game meat?
Yes, ground elk or moose work just as well as deer and can be used interchangeably in this recipe.
Why shouldn’t I drain the bacon fat?
Venison is very lean, so the rendered bacon fat provides essential moisture and flavor that keeps the chili from tasting dry.
How do I adjust the thickness of the chili?
Add more water or stock if it’s too thick, or simmer uncovered for the last 30 minutes to reduce and thicken it if it’s too thin.
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