Taste of the Wild: Simple venison chili

Whether it’s deer, elk, bear, or other game, the harvest from a successful hunt provides sustenance for our family throughout the year. Venison in particular offers a lean and flavorful alternative to store-bought meats, making it a prized ingredient in our home.

One of the beauties of venison chili is its simplicity. With just a few basic ingredients and minimal preparation, you can create a delicious and satisfying meal. All you need is venison, onions, beans, and a handful of seasonings to transform humble ingredients into a culinary masterpiece.

Dori brought this venison chili to work for a chili cook-off and the women in the office were shocked that it was venison. When she inquired further, her coworkers explained that when they think of venison, they think of the dried-out roast their dads prepared to eat when they were growing up.

Needless to say, this recipe was since shared around the office, and now Dori is often asked about what fun spins on recipes she is trying at home.

INGREDIENTS

1-2 pounds of ground venison

1 onion, diced

1 tablespoon olive oil

2 cloves of garlic, minced

2 15-ounce cans of kidney beans, drained and rinsed

2 8-ounce cans of tomato sauce

½ teaspoon cumin

½ teaspoon ground mustard powder

½ teaspoon black pepper

1 tablespoon chili powder

½ teaspoon dried basil leaves

1 teaspoon salt

2 10-ounce cans of RO-TEL brand diced tomatoes with green chilies

1 14.5 oz can beef broth

1 4-ounce can chopped green chiles

1. In a large skillet, brown the ground venison and diced onion over medium heat. Add the olive oil and minced garlic to the pan and heat until cooked through.

2. Transfer the cooked venison mixture to a crockpot or large pot.

3. Add the kidney beans (drained and rinsed), and all the remaining ingredients: diced tomatoes, mustard powder, beef broth, chili powder, cumin, canned chiles, basil, salt, and pepper to the pot with the venison mixture.

Stir to combine.

4. Cook on low heat for 6-8 hours in a crockpot or simmer on the stove for 1-2 hours, stirring occasionally.

5. Serve hot, with your favorite toppings such as shredded cheese, sour cream, or try one of our favorite garnishes, Fritos corn chips that make an excellent scoop to enjoy this hearty chili.

Recipe by Dori Sell

ABOUT THE CONTRIBUTOR

Dori Sell is from Omro, Wis. She is an avid hunter, angler, beekeeper and an all-around outdoorsy gal.

Growing up, Dori said, she always ate what her family harvested. This included everything from fish to deer to veggies from the garden.

Dori appreciates knowing where her food comes from and how it’s prepared. She said both her dad and her husband, Jimmy, are conscious about not wasting the animals that are harvested, which sometimes takes a little bit of creativity in the meal department.

She also enjoys the challenge when someone says they don’t like to eat wild game, and approaches this knowing that most people don’t understand that there are so many different dishes that you can create using wild game with minor adjustments to a recipe.

You can follow Dori’s adventures @dorii_sell on social media.

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