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54 responses to “Venison Chili”

  1. Chadd

    I’ve made this chili as is and it was fantastic! The dried chilis are a game changer, I used about 4 chiles each from 4 different types and it gave it so much depth. I will defiantly be making this again. Love the site, when are you coming out with a venison book?

  2. Gary Dunning

    Superlative! My good fortune to discover your recipe after a generous friend shared several pounds of ground elk. A creature so magnificent deserves worthy preparation. This is a fitting tribute.

    Our family and guests praised it highly. I have a chili puree arsenal in the fridge: Ancho, Pasilla, New Mex. Hot, and Chipotle in Adobo Sauce (my habanero alternative), to which I added Japones, and Guajillo. (Store by covering the surface of the pureed chili w/ olive oil in a jar. It will keep well). Toast whole cumin seeds in a cast iron skillet before grinding w/ mortar & pestle or a blade coffee grinder cleaned by grinding some rice first if you’re a fanatic too.

    If someone is in a hurry cooking time could be reduced by bringing the beans to a medium boil in the broth for ~ 30 min. before adding to everything else. They should just be tender. Next time I’ll reduce salt. Despite using 1-1/2T vs 2 I found it slightly salty, possibly from my choice of Chorizo. Anyway salt is invariably on the table.

    Made my favorite cornbread too and served w/ Firestone Double Barrel.

  3. Alex

    Is the habanero supposed to be diced or put in whole?

  4. Aubrey

    I have been searching the web for a great venison chili recipe. I’ve been making chili for years, but haven’t ever bothered keeping track of recipes and perfecting my own…what a shame. :-/ But, yours sounds amazing! We are having a chili cook off at work next week, and I’m hoping to use your recipe, as long as I can find some dried chiles at the local grocery store. I’m guessing nobody else will have this little trick up their sleeves and I know for certain nobody will be using venison meat. ;-)

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