Venison Chili

I know some people have mixed feelings about hunting. But if you are going to eat meat, you might like to think about supporting your local hunters, given the smaller ecological footprint of wild game. I am fortunate to know some very kind hunters who share their meat with me. You can also make my chili with ground beef or bison.

Serves 6 to 8

• ¼ cup extra virgin olive oil
• 2 pounds ground venison
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 tablespoon salt
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 ribs celery, chopped
• 3 cloves garlic, finely chopped
• 1 can (28 ounces) crushed tomatoes
• 3 fresh tomatoes, chopped
• 2 cans (14 to 19 ounces each) kidney beans, drained and rinsed
• 1 can (14 to 19 ounces) pinto or black beans, drained and rinsed
• Fresh green onions (optional)
• Cornbread, for serving

Instructions

1. In a large heavy-bottomed pot, heat the oil over medium-high heat. Add the meat and cook, stirring, for 5 minutes, or until well browned.
2. Add the chili powder, cumin, and salt and stir to combine.
3. Add the bell pepper, onion, celery, and garlic and cook for 10 minutes, or until softened.
4. Add the crushed tomatoes, fresh tomatoes, and beans and simmer for 15 minutes, or until slightly thickened. Ladle into bowls, garnish with green onions, if you like, and serve with the cornbread.

Reprinted by permission of Maria Rodale from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious (Rodale Inc., 2016). Visit mariarodale.com.

Photograph by Con Poulos.

Published in the Journal of Health and Healing™
Spring 2023 | Volume 47, Number 1
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