Opening day of the Kentucky firearm deer season dawned unseasonably cold this year. And around here, a cold day afield means one thing. Venison chili. We’ve done chili before on Timber2Table, but you can never have too many chili recipes in your pocket.
While I almost never make chili the same way twice, this recipe sees more use than most. I have made it for numerous chili cookoffs, and it always seems to place at or near the top.
While I am firmly in the “real-chili-doesn’t-have-beans” camp, I get outvoted four to one around here in that department. So most of our chili has beans. If you are going to eat beans, they might as well be good. In chili or just as a side, Ranch Beans are some of my favorite, so that’s what I normally use.
For spice and a well-rounded flavor, we use a blend of dark and light chili powders. You don’t have to use dark and light varieties, but try to use at least two of your favorite brands for more flavor. For a smoky background, we use a mixture of smoked paprika and diced chipotle pepper in adobo sauce.
To build extra flavor layers, the chili powders and other spices go in at separate times during the cooking process. Feeding a hungry deer camp? The recipe easily doubles.
2 to 3 pounds ground venison
1 green bell pepper
diced or ½ cup chopped green chiles
dark chili powder
light chili powder
chipotle in adobo sauce
15oz. can tomato sauce
15oz can Ranch beans
14oz. can beef broth
chicken bouillon powder
STEP 1: In a heavy pot, add:
2 lbs. course ground venison
1 tbls cooking oil
1 yellow onion, diced
½ cup diced green chile peppers or ½ green bell pepper, diced
½ stalk celery, very finely diced (I hate the texture, so I either do a fine dice or run it through the food processor)
There’s work to do after the trigger is pulled, but the cleaning and the cooking can be fun as the hunt itself. Timber 2 Table is where Realtree’s experts will teach you to skin a squirrel in 1 minute, cape a buck for the wall, grill a delectable wild turkey popper and so much more.