My Tasty Tasty Venison & Pork Chili

There’s nothing quite like the memory of autumn evenings spent gathered around a crackling campfire, the crisp air filled with the savory aroma of simmering chili. Growing up in Montana, venison was a staple, and this chili, a hearty blend of lean venison and flavorful pork, became a family tradition. My grandfather, a seasoned hunter, would always say, “A good chili warms the body and the soul,” and I couldn’t agree more. The combination of spices, the depth of flavor, and the comforting warmth make this chili a perfect embodiment of home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Servings: 6-8
• Yield: 8-10 cups
• Dietary Type: Gluten-Free (naturally)

Ingredients

• 1 lb ground venison
• 1 lb ground pork
• 1 tablespoon butter
• 1 tablespoon oil
• 1 onion, large, Spanish, chopped
• 2 garlic cloves, large, minced
• 1 cup bell pepper, sweet (green, red, yellow, or orange), chopped
• ½ – 1 teaspoon sea salt, coarse
• 3 – 4 teaspoons sugar
• 4 – 6 tablespoons chili powder, Mexican
• ¼ teaspoon red pepper flakes, New Mexico, hot dried
• ½ – 1 teaspoon cayenne pepper
• ¼ – ½ teaspoon red pepper flakes
• ¼ – ½ teaspoon Tabasco sauce
• ½ teaspoon ground allspice
• ½ – 1 teaspoon ground cumin (optional)
• ½ – 1 teaspoon ground coriander (optional)
• 2 fresh bay leaves (or 1 dried leaf)
• 1 teaspoon oregano
• 2 tablespoons cider vinegar
• 3 ½ cups stewed tomatoes
• 1 ½ cups tomato sauce
• 1 ½ cups beef broth
• 19 ounces red kidney beans, drained (1 can)
• 19 ounces white kidney beans, drained (1 can)
• ½ cup Monterey Jack cheese, shredded (garnish)
• ½ cup old cheddar cheese, shredded (garnish)
• 2 green onions, thinly sliced (garnish)

Equipment Needed

• Large Pan or Dutch Oven
• Slow Cooker
• Cutting Board
• Knife
• Measuring Cups & Spoons

Instructions

1. In a large pan or Dutch oven, heat the oil and butter over medium heat. Add the chopped onions and minced garlic, and sauté until they are limp and golden, about 5-7 minutes. Stir frequently to prevent burning.

2. Add the ground venison and ground pork to the pan. Stir frequently, breaking up the meat with a spoon, until the meat is well browned and no longer pink. Drain off any excess grease.

3. Add the chopped bell pepper, sea salt, sugar, chili powder, red pepper flakes (both types), Tabasco sauce, ground allspice, ground cumin (if using), ground coriander (if using), bay leaves, oregano, and cider vinegar to the pan.

4. Add the stewed tomatoes, tomato sauce, and beef broth. Stir to combine all the ingredients thoroughly.

5. Increase the heat to high and cook for 5 minutes, making sure to stir constantly to prevent sticking and burning. This step helps to bloom the spices and develop the flavors.

6. Reduce the heat to low, cover the pan, and simmer for 30 minutes. Stir occasionally to prevent sticking.

7. Add the drained red kidney beans and white kidney beans to the chili. Stir to blend the flavors together.

8. Transfer the chili to a slow cooker. Cook on low for 2-3 hours, or until the chili is thickened and rich in flavor. If you don’t have a slow cooker, you can continue to simmer the chili on the stovetop over low heat for a longer period, stirring occasionally.

9. Remember to taste your chili as it’s cooking to see if you need to adjust your seasonings. This is crucial for achieving the perfect flavor balance. Adjust the spices accordingly, adding more chili powder for a spicier flavor or more sugar to balance the acidity. Add more beef broth if the mixture gets too dry.

10. Before serving, remove the bay leaves. Ladle the chili into bowls and top with a mixture of shredded Monterey Jack cheese and old cheddar cheese, and thinly sliced green onions.

Expert Tips & Tricks

• Blooming the spices: Cooking the spices with the meat and vegetables helps to release their essential oils, resulting in a more flavorful chili. Don’t skip the step of cooking on high heat for 5 minutes after adding the spices.
• Venison and Pork Ratio: The combination of venison and pork is crucial for the right texture. Venison is very lean, so the pork adds moisture and richness.
• Spice Level Control: The recipe provides a range for the amount of chili powder and red pepper flakes. Start with the lower end of the range and add more to taste. Remember, you can always add more spice, but you can’t take it away!
• Make-Ahead Tip: Chili always tastes better the next day! The flavors meld together and deepen overnight. Make the chili a day ahead of time, store it in the refrigerator, and reheat it before serving.
• Liquid Adjustment: If the chili becomes too thick while simmering, add more beef broth to reach your desired consistency.
• Alternative Cooking Method: If you don’t have a slow cooker, you can continue to simmer the chili on the stovetop over very low heat for a longer period, stirring occasionally to prevent sticking. This method may require more frequent liquid adjustments.

Serving & Storage Suggestions

Serve this venison and pork chili hot in bowls, garnished with shredded Monterey Jack and Cheddar cheese, and sliced green onions. A dollop of sour cream or Greek yogurt can also add a cooling contrast to the spiciness of the chili. It pairs perfectly with cornbread, tortilla chips, or a simple side salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in freezer-safe containers for up to 2-3 months. To reheat, thaw the chili in the refrigerator overnight and then heat it on the stovetop or in the microwave until heated through. You may need to add a little extra beef broth if the chili has thickened during storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	722.6 kcal	N/A
Calories from Fat	310 g	43%
Total Fat	34.5 g	53%
Saturated Fat	14.6 g	73%
Cholesterol	140.1 mg	46%
Sodium	1660.7 mg	69%
Total Carbohydrate	54.9 g	18%
Dietary Fiber	16.7 g	66%
Sugars	13.9 g	55%
Protein	51 g	101%

Variations & Substitutions

• Spicier Chili: For a spicier chili, add more cayenne pepper or a finely chopped jalapeño pepper along with the bell pepper. You can also use a spicier variety of chili powder.
• Smoked Flavor: Add a teaspoon of smoked paprika for a smoky flavor.
• Bean Variations: Experiment with different types of beans, such as black beans, pinto beans, or cannellini beans.
• Vegetarian Option: Substitute the ground venison and pork with plant-based crumbles for a vegetarian version.
• Sweet Potato Addition: Add diced sweet potato for a touch of sweetness and added nutrients.

FAQs (Frequently Asked Questions)

Q: Can I use frozen venison for this chili?
A: Yes, you can use frozen venison. Make sure to thaw it completely in the refrigerator before cooking. Pat it dry before browning to ensure proper browning.

Q: Can I make this chili in an Instant Pot?
A: Absolutely! Brown the meat and sauté the vegetables using the Sauté function, then add the remaining ingredients (except the beans). Cook on high pressure for 20 minutes, followed by a natural pressure release. Stir in the beans after releasing the pressure and let them heat through.

Q: What can I substitute for beef broth?
A: If you don’t have beef broth, you can use chicken broth or vegetable broth. Alternatively, you can use water with a beef bouillon cube.

Q: How can I thicken the chili if it’s too thin?
A: You can thicken the chili by simmering it uncovered for a longer period, allowing the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the chili during the last 30 minutes of cooking.

Q: Can I add other vegetables to this chili?
A: Yes! Diced carrots, celery, or even corn can be added for extra flavor and texture. Add them along with the bell pepper.

Final Thoughts

This venison and pork chili is more than just a recipe; it’s a taste of home, a warm embrace on a cold day, and a connection to cherished memories. I encourage you to try this recipe, adapt it to your own preferences, and share it with the people you love. Don’t be afraid to experiment with different spices and ingredients to create your own unique version. And most importantly, enjoy the process of creating something delicious and comforting! Please leave a comment below to let me know what you think or to share any creative twists you’ve tried! Pair it with a hearty red wine or a simple beer for the ultimate cozy meal. Happy cooking!