I created this recipe after eating a variety of chili in my travels over the last ten years. I was amazed at the wide variety of chili recipes I tasted from so many geographic regions. The chili I ate in south Texas was very different than the chili I ate in Amish country Pennsylvania or rugged Montana. In this recipe I combined what I loved about some of the chili I ate over the years and created a dish our family absolutely loves!
What I also love about making this venison chili recipe is that I can use tomatoes that we grew in our garden and preserved for recipes like this that use chopped tomatoes. I also use corn from a local farm that I froze over the summer and the onions are from the local community garden!
Wild game is our primary source of meat throughout the year. If you’re looking for more wild game recipes I highly recommend this cookbook that has some delicious recipes for preparing venison and other wild harvested meats.
This looks delish! I will be making this. Perfect weather too!
We eat this year round but definitely eat it more often during the cold winter months- such a tasty, warming meal on a cold winter day!
This sounds great - I like my chili with lots of beans!
Same here Lisa! Growing up my mom’s chili just had kidney beans in it but I love the added flavor and colors of having a variety of beans in the chili.
This recipe looks great. I love chili, and I especially love a nice, hearty bean chili. Thanks for the recipe, I’ll have to try it out.
lajohnson555 at yahoo dot com
Hope you like it as much as we do
Wishing you and your family a very Happy and Blessed Thanksgiving. Thank you so much for sharing with Full Plate Thursday and hope to see you soon!
Miz Helen
Thank you Miz Helen
My husband has recently decided he loves hunting as a hobby.. definitely keeping this recipe in mind for future use! Looks and sounds delicious.
Thanks for linking up to “Simple Meals Friday” Hope to see again you next week!
http://littleowlcrunchymomma.blogspot.com/2012/11/simple-meals-friday-7.html
That’s exciting that your husband is a hunter! Hopefully you’ll get to try out this recipe, it is probably our favorite way to use wild game other than grilled backstrap steaks!
Oh yum! Looks great.
Thanks for linking up to Thank Your Body Thursday! Hope you’ll come back this next Thursday! http://www.thankyourbody.com
i really want to get my hands on some venison! john (the bf) is obsessed with chili - i think he’d have a cow (in a good way) if i threw some venison in his next batch. everything about this dish looks great.
thank you for sharing your post with us at the Wednesday Fresh Foods Link Up! i look forward to seeing what other seasonal & whole/real food posts you have for us this week! xo, kristy
Thanks for sharing with Simple Meals Friday! What a great twist on chillie! I hope you will join us again this weekend. http://mexicanwildflower.blogspot.com/2012/11/simple-meals-friday-8.html
Thank you for sharing this recipe! We just got our first deer this winter and I was looking for a great chili dish.
so, i am pregnant. i have some major food aversions. BUT!!! chili is a must have on my list! very few items can reach my stomach and not come back up. LOL. and chili … oh drools! this sounds divine!
this recipe looks awesome! I’m just a bit worried about the venison. I tried making venison chili once and it turned out terrible, very gamey and i just couldn’t eat it although my husband loved it so it wasn’t a total loss. I’m new to cooking with venison, we did more bird hunting when I was growing up, but with my husbands love for deer season I’m sure I’ll be making a lot of it in the future. How do you avoid the meat tasting gamey? I’ve heard adding some sausage in helps offset that taste or maybe I need to buck up (no pun intended lol) and get used to the taste of it? All in all I look forward I trying your recipe! Looks super yummy!
lana says
Adding sausage or even ground pork will add nice flavor. The best way to avoid the gamey flavor is to make sure that all the fat is removed from the venison. That’s where all the nasty flavor is coming from.
lana says
Also, I don’t know if you grind your own, or if you have a butcher do it, but I grind mine with some fatty pork roast which adds really good flavor as well as some much needed fat.
We always let our dear hang for 3-5 days before butchering it (when it is cold enough out that it won’t spoil). I was taught to do that so it doesn’t taste as gamey and noticed that once we started doing that the venison didn’t have a gamey flavor. Also, we remove all the fat from the meat before grinding it into burger. One year we tried mixing in some pork fat to some of our burger and it gave it a bacon flavor so you might try that if your meat is too gamey.