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Deer Chili

A comforting chili blending tender deer meat with a zesty tomato base for a hearty and satisfying meal.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ground deer meat
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 can 14.5 ounces diced tomatoes
  • 1 can 6 ounces tomato paste
  • 2 cups beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 can 15 ounces kidney beans, drained and rinsed
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Meat grinder (optional)

Method
 

  1. Heat the olive oil in a large pot over medium heat and sauté the diced onion, minced garlic, and diced bell pepper until softened, about 5 minutes.
  2. Add the ground deer meat to the pot and cook over medium heat until browned, about 10 minutes, breaking it apart as it cooks.
  3. Stir in the chili powder, cumin, smoked paprika, and oregano, and cook for 1 minute until aromatic.
  4. Add the diced tomatoes, tomato paste, and beef broth to the pot and stir to combine.
  5. Bring the chili to a simmer, then reduce heat to low and cook, uncovered, for 60 minutes.
  6. Stir in the drained and rinsed kidney beans and simmer for an additional 10 minutes.
  7. Season the chili with salt and pepper to taste.
  8. Serve the chili hot, with optional toppings such as shredded cheese, sour cream, or cilantro.

Notes

For deeper flavor, let the chili sit overnight in the fridge before reheating.