Print Recipe

Venison Chili


  • 3 tablespoons bacon drippings
  • 2 pounds ground venison
  • 2 large onions, chopped
  • 3 cloves garlic, minced
  • 2 bell peppers, chopped
  • 2 (16 ounce) cans tomatoes
  • 2 (8 ounce) cans tomato sauce
  • 4 tablespoons hot chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 to 3 teaspoons salt
  • Black pepper, to taste
  • 1 to 2 cup water
  • 2 (16 ounce) cans chili hot beans or kidney beans


  1. Heat drippings in heavy pot. Add meat and cook until meat is slightly browned.
  2. Add onions, garlic and bell peppers; sauté until limp.
  3. Add tomatoes, tomato sauce, chili powder, cumin, paprika, salt and pepper. Stir to blend. Add water and simmer about 30 minutes.
  4. Add beans, and continue to cook about 30 to 45 minutes.

Yield: 3 quarts


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