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19 responses to “Venison Chili”

  1. Don

    I make a dish somewhere in-between this and your Chile Colorado but instead of pureeing the chiles with coffee or stock I seed them and grind them in a coffee grinder-turned-spice-mill then make a dry rub with salt and oregano. Likely wouldn’t work on the tiny pieces of meat suggested here but the larger Colorado-style chunks it works beautifully.

  2. Don

    Sorry, I meant to include a question in my previous comment: Does the puree vs rub have any distinct culinary effect?

  3. Jim

    Great looking recipe! Interesting addition of coffee and molasses.

    I use my standard chili recipe which is pretty similar and just change up the meat. “Bambi and Bullwinkle Chili” is hard to beat!

  4. Tom Warnock

    Don – the best dried chiles are still pliable and will not break when bent. These types would not grind well unless you dried them out further. Using Hank’s method in my opinion gives you a much fresher tasting chili. I’ve done both methods and I’ve been making chilis out of dried pods for several years now and I’ve won some awards also. Pick different types of chilis – find a taste you like.

  5. Guy

    This recipe is also awesome with Duck Breasts substituted for the venison. I save all my diver breast meat (I breast out the divers that have the dreaded orange fishy fat, if the fat is white they get plucked)and when I have 10-15 breasts I make this chili recipe. The only variance is that I simmer everything in a BBQ over low fire using Oak or Hickory to give the chili that smoky flavor for 1 hour before putting the lid on the Dutch oven. Everyone that has tried it, even the non-duck eaters, all love it. Thanks for the recipe.

  6. Nick

    Great recipe for that misnamed chili powder and cumin-based stew so popular in much of the US, but it ain’t chili once you throw beans in there…

  7. Zach

    Hank. Do you have a suggestion for a good source of dried chilies?

  8. Teresa Rodriguez

    For a smoother chile puree, put the blendered puree through a food mill to get rid of the skins. It’s the skins that can cause indigestion.

  9. Randy

    I love your recipe. Although I’m not a huge fan of chili but this dishes is really delicious! Thanks for sharing

  10. Eddiek

    Hank, I just have to say thanks again. Because of great recipes like this, my wife has gone from hardly even liking red meat to eating all the great stuff I bring home from hunting. Between you and Steve Rinella, her whole outlook on food has changed, keep it up! I’m looking forward to getting Buck, Buck, Moose in my mailbox in a few months!

  11. Steal Away North

    Looking forward to trying this recipe.

  12. Andrew

    Not a comment on this recipe per se, but a question about game meat in chili and similar dishes in general. Several years ago I used ground elk in a chili recipe. Identical to a chili recipe we do several times per year except we used ground elk instead of beef. The chili had a very distinct sweetness to it with the elk that it never has with beef. We tried several things to dial out some of that sweetness to no avail. It was sweet to the point it was basically inedible.

    What would be the cause of that, and what do I need to do to prevent it next time?

  13. Mike

    Andrew, I use ground elk and venison interchangeably, occassionally ground beef or boar, depending on what’s in the freezer, and over the course of several years and dozens of batches I have never noticed such sweetness. Maybe something else was going on with your batch?

  14. John V

    For anyone looking to use up leftover turkey next week – I used the pepper combo suggested with as much of the method as possible, but didn’t brown the meat and just included turkey skin instead of bacon.

    It was awesome – chopped up the dark meat and skin really finely, added it after everything, and my wife and I could not stop eating it.

    Really amazing recipe. The turkey was just a test, can’t wait to try it full on with the venison I’ve been saving.

  15. Adam Reever

    Hey Hank,

    If using canned beans, do they need to be soaked overnight?



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