Cold-Weather Venison Chili

One of the (admittedly many) things that keeps me from true “Mainer” credibility is that I have never learned to cook venison. But that’s okay, now that we have From Away guest contributor Kasey Ahlquist on board. Each winter, her husband fills their chest freezer with meat…and here’s how she cooks with it. -Malcolm

Right now, men and women all across the state of Maine, and most likely all of New England, are obsessed with (and a little stressed out about) their chest freezers. We’re frantically sorting through bags of frozen strawberries, squash and green beans from the past two years to determine what needs to be used first. Families are eating random meals composed of everything the neighborhood Schwan’s man has to offer.

Why the mad dash to clear as much as possible from the deep freeze, even if it means eating a dinner of chicken pot pie, soft pretzels and questionable creamed chipped beef? It’s hunting season. People are getting up before the crack of dawn, putting on seven layers of thermal and flannel, and heading out into the woods to “bag a big one.” In the event that a hunter manages to successfully get a deer without freezing to their tree stand, they are then looking at enough meat to last their family and friends a year or more. Hence the scramble to empty the chest freezers of anything taking up precious space.

On Sunday, my husband left for a week of freezing his butt off in the woods and tracking the elusive white tail deer. This left me with solo diaper duty for an entire week, but also with the task of making sure our chest freezer was ready, should he return home with a ten-point buck. We still had some venison left over from last year: ground venison. Since the temperature in Maine has dropped to an ungodly 25 degrees, making chili seemed like the obvious choice.

Full disclosure: I am not a huge fan of venison. It has a very unique flavor that some people love, and some people find too gamey. I fall into the second category, but even I found this chili to be quite yummy. I think the secret lies in the fact that this is a sweet chili, as opposed to knock-your-socks-off spicy chili. Sweetness pairs well with venison, taking the edge off the gamey taste, and making it a great option for potlucks where you need to tailor to a variety of palettes. If you aren’t a huge fan of sweeter chilis, you can experiment with the beer you use in the recipe. I used blueberry ale, which paired amazingly well with the maple bacon, but a nice stout would add some depth to the recipe and help to cut the sweetness a bit. This recipe makes a large batch of chili and can be halved, if necessary.

Cold Weather Venison Chili

Cold-Weather Venison Chili
Serves 8
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Cook Time
55 min
Cook Time
55 min
627 calories
53 g
202 g
13 g
72 g
4 g
590 g
858 g
12 g
0 g
7 g
Nutrition Facts
Serving Size
590g
Servings
8
Amount Per Serving
Calories 627
Calories from Fat 116
% Daily Value *
Total Fat 13g
20%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 202mg
67%
Sodium 858mg
36%
Total Carbohydrates 53g
18%
Dietary Fiber 16g
66%
Sugars 12g
Protein 72g
Vitamin A
42%
Vitamin C
121%
Calcium
15%
Iron
74%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon olive oil
  2. 10 slices maple bacon
  3. 3 pounds ground venison
  4. 1 large yellow onion, chopped
  5. 2 large green bell peppers, seeded and chopped
  6. 2 large cloves garlic, minced
  7. 2 jalapeno peppers, seeded and chopped
  8. 2 cherry peppers, seeded and chopped
  9. 1 ½ tablespoons chili powder
  10. 1 teaspoon ground cumin
  11. ½ teaspoon cinnamon
  12. ½ teaspoon salt
  13. ½ teaspoon black pepper
  14. 2 14 ounce cans diced tomatoes, drained
  15. 3 6 ounce cans tomato paste
  16. 1 16 ounce bottle beer
  17. 2 15 ounces cans red kidney beans, rinsed and drained
  18. 1 15 ounce can black beans, rinsed and drained
Instructions
  1. Cook bacon with olive oil in 8 quart saucepan until crisp.
  2. Remove bacon, crumble and set aside. Keep bacon drippings in pan.
  3. Add venison, onion, bell peppers, jalapenos cherry peppers and garlic to pan.
  4. Cook over medium heat, stirring frequently until meat is browned and vegetables are tender.
  5. Stir in crumbled bacon and remaining ingredients, except for beans.
  6. Bring to a boil. Reduce heat and let simmer covered, stirring frequently, for 30 minutes.
  7. Add beans and let simmer for an additional 15 minutes.
  8. Serve topped with shredded cheddar cheese and chives.
beta
calories
627
fat
13g
protein
72g
carbs
53g
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Photos: Kasey Ahlquist

My love affair with food began on stepstools in the kitchens of the women in my family. Handing my great-grandmother carrots to grate for coleslaw, licking the beaters covered in my grandmother’s peanut butter frosting, and watching my mother cook up Italian dishes covered in cheese. To this day, I love cheese. Besides cheese, I love painting, ocean air, and the smell of tar after it’s rained. My husband Josh and I have created a little suburban farm with our Layla-Bug, a ridiculously hyper dog, and a one-eyed chicken. Someday, we hope to upgrade to a real country farm.

10 Comments

  1. I grew up on venison and fall firmly in the “love it” category- venison chili is to die for! I’ve always had it spicy though, so this sweeter version is totally intriguing. Can’t wait to give it a try after Opening Day here in Michigan 🙂

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  2. Hi Kasey, someone just sent me a link to your site and I have so enjoyed perusing it, especially since it includes Maine things. I, too, write a lot about Maine and food, two of my favorite subjects. Look forward to more.

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  3. Hi Kasey!! Being from Colorado, I Never tried venison. It just wasn’t something my family never used. I live in Georgia now and I just made the cold weather venison chili. Love it!!! I’m so excited to see what else you have on your site. Thank you!!!

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  4. Not a venison person, but my boyfriend is a hunter. He requested Chili. I made this & even I LOVED it!!! Used 8oz apple cider & 8 oz beer instead but still on point. Love, love, love this recipe. Thank u

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