- 2lbs ground venison
- 1 can Busch’s light red kidney beans (drained)
- 1 can Busch’s pinto beans (drained)
- 1-28 oz can Hunts tomato sauce
- 1 can Hunts diced tomatoes (unseasoned)
- 1 Chopped sweet onion
- 1 pack of Hot chili mix
- 1/4 cup of brown sugar (packed)
- Chili powder
- Garlic paste
- Ground cayenne pepper
- Red wine (merlot or cabernet)
- Salt and Pepper
Who doesn’t love a good bowl of chili? Chili can be the easiest or the hardest thing to cook depending on the method. Growing up I loved chili, and in some way I was always envious of those badass men and women who threw down in chili competitions! The flavors they brought out were AMAZING! All of them would be so different and so distinct. I decided that my basic chili wasn’t going to cut it! I wanted my chili to stand out like a champion and all the glory that comes with someone saying “That’s the best chili I’ve ever had!” But the one thing I didn’t want to do is to make it so complicated that I felt burdened to make it…So I set out on my epic chili adventure! Pot after pot and bowl after bowl, I added and subtracted countless ingredients until finally…FINALLY! I had made what I thought to be one the best chili’s I’ve ever tasted. This sweet, spicy, savory chili was filled with layer after layer of flavor. I was so proud of this chili recipe and for years I kept this delicious treat of a recipe all to myself. But as a home cook who loves seeing people enjoy my food, who am I to keep this chili recipe on lock down? So here it is, from me to you. My Savory Venison Chili.
- Take 2lbs of ground venison that has been bled out over night and pour out the blood (this helps remove any wild flavors, especially if it’js a rutty buck)
- Warm 1 T of olive oil
- Brown ground venison with chopped sweet onion, salt and pepper on medium high heat
- Pour 28oz can of tomato sauce into pot with browned meat and onions
- Add light red kidney beans, pinto beans, diced tomatoes and stir.
- Add a heaping 1/4 cup of brown sugar and stir
- Cover entire surface of chili with chili powder
- Add 1 pack of McCormick’s Hot chili mix and stir.
- Add 1/4 to 1/2 teaspoon of ground cayenne pepper
- 7 shakes of Tabasco
- 1 T of garlic, you can measure or gob it on a spoon like I did. Trust me you won’t screw this part up.
- And lastly pour 1/3 of a cup of red wine into the chili and stir to combine ingredients. –
- Bring the chili to a boil and then kick the heat down to a simmer, stirring every 30 to 45 min for 2 hrs.
- Spoon out a big bowl of chili
- Add some sour cream and green onions and prepare for an amazing bowl of savory goodness!
Also don’t forget to refrigerate the left overs! The chili flavors really set in overnight!! I hope you enjoy this recipe! If you do, please let me know by tagging me on Facebook or Instagram (@homecookinhunter). If you have any questions, leave a comment below!