Venison chili

Venison chili.jpg

Serves:  6 to 8


  • 1 tbsp olive oil
  • 2 pounds (1 kg) ground venison
  • 2 cups chopped onions
  • 1 cup diced carrots
  • 4 stalks celery, diced
  • 1 tbsp minced garlic
  • 2 tbsp chili powder
  • 2 tsp paprika
  • 2 bay leaves
  • 1 796 mL canned whole tomatoes, crushed
  • 1 tbsp Worcestershire sauce
  • 2 cups red kidney beans, soaked overnight
  • 1 sprig fresh rosemary
  • Salt and freshly ground pepper
  • 6 bannocks


Heat oil in a large pot over medium heat. Add venison and cook until browned. Spoon into a bowl.

Add onions, carrots, celery and garlic and cook until vegetables are soft, about 4 min. Return venison to pot.

Stir in chilli powder, paprika and bay leaves and cook until fragrant. Add tomatoes, Worcestershire sauce, kidney beans and 1 ½ cups water.

Simmer for 15 minutes. Add rosemary. Cover and reduce heat to medium low.

Cook until beans are soft, about 1 1/2 hours, adding more water if needed. Season with salt and pepper.

Serve chili on bannocks with a spoonful of sour cream, grated old cheddar, and chopped chives.



Venison chili works best with a fruity, opulent red to offset the gamey quality and tame the heat. Try shiraz or zinfandel. Or a citrusy, bitter West Coast pale ale. - Beppi Crosariol