Our food recipes have been highly popular so when we nail a good one, or the upper half of the United States is freezing off its tookus again, it’s good to revisit something worthwhile.
Venison chili is just … fantastic. Great. Outstanding. One of those easy meals to prepare and then enjoy for a day or more. And when you get a hunter saying his is the world’s best venison chili, well, then you have to take a gander and give it a try.
All you folks in Wisconsin and Minnesota and Maine and other ice-snow states begging Mother Nature to let up, take heart. Spring will be here soon and, after the flooding, you’ll be able to get outdoors without looking like Ralphie’s brother from “A Christmas Story.” Until then, eat mo’ venison chili.
Stephen S. Burchett, an attorney in West Virginia, last year sent us this recipe. Sounds great. He says it’s the best in the world, ever, no doubt, shut the front door and sit down with a spoon to be amazed.
“With all due respect to any other recipes published in your magazine, this is by far the best (and one of the easiest).” Burchett wrote. “Try it. There will be no room for debate.”
OK, all you venison chili fans out there. We got a few responses to Burchett’s throwdown but it’s time for more. Anyone care to submit their favorite venison chili recipe?
If your venison chili is the absolute bomb-diggity, slap yo’ mama, tongue beating your face kind of chili … then we want to hear about it. Email your best venison chili recipes to firstname.lastname@example.org and we’ll take a look. Throw in a photo of your chili and of you with a deer, too.
Speaking of photos, Burchett sent the one of him above with his great buck. That’s definitely one to slam a gavel on right there!
World’s Absolute Best Venison Chili
2-4 lbs ground venison
2-4 tablespoons olive oil
2 bunches green onions diced
1 Teaspoon of each: Crushed red pepper, black pepper, ancho pepper, chipolte pepper and cayenne pepper
1-2 tablespoons cumin
4 Cans diced tomatoes
2 Cans chicken broth
1 tablespoon of each: Cocoa, Cinnamon
1 can chopped green chiles
¼ Cup of each: vinegar, brown sugar
2 Cans of Great Northern Beans or Black-Eyed Peas
Juice two limes
One bunch fresh cilantro chopped
Condiments: Sour cream, grated cheese, hot sauce.
Heat oil in very large pot at medium-low. Saute onion 10 minutes. Add venison, increase heat and cook through. (It helps to cover pot to cook venison). Add peppers, cumin, chocolate, cinnamon, tomatoes and chicken broth. Simmer on low 60-90 minutes. Add beans, lime juice, chopped green chilies, cilantro, vinegar and brown sugar and heat through. Serve over white rice with choice of toppings. Keeps very well in refrigerator. Neighbors will ask all week if we are serving venison chili for Sunday football games.
Get More Great Recipes Here
Executive Chef and diehard hunter Scott Leysath packed years of great, but simple, information into his latest book, “The Sporting Chef’s Better Venison Cookbook.” In this great book you’ll find:
- Twelve chapters covering various methods of venison preparation, including soups and stews, whole cuts in the oven, grilling and smoking
- Professional studio photography of dishes prepared by a food stylist
- Restaurant-grade tips and techniques to bring out the full flavor of venison and preparation information to help eliminate any unpleasant “gamey” taste
This is a fantastic book to have in your kitchen at home or at deer camp, and also to give to friends and family as a gift. Christmas isn’t far away! Be sure to pick up a copy of “The Sporting Chef’s Better Venison Cookbook” today. Click Here Now to Order!