Venison Chili n Beans

Home Up Printer Friendly



2 Lbs. Ground Venison or Ground Chuck 80/20 (if Bambi sensitive)
30 Oz. jar Pace Chunky Salsa (medium)
2 15.5 oz. cans Kidney beans red or black (do not drain)
1 10 oz. can RoTel Original diced tomatoes & Green Chilies (optional) - do not drain
3 Cups water (rinse Salsa jar out and add water to pot)
2 Teaspoons Chili powder (to taste)
1 Teaspoon white sugar
1/4 Teaspoon freshly ground black peppercorns
(Tellicherry) - to taste
2 Teaspoons
Morton table salt (to taste)
1/2 Cup tomato catsup (to taste)
1 Tablespoon extra virgin olive oil if using ground venison*
3 Cloves garlic chopped fine
1 Teaspoon Worcestershire sauce
Cayenne pepper (optional if more heat desired) to taste

Brown ground venison in olive oil and do not drain liquid; this is your flavor!  If using ground chuck, drain excess oil.  Add balance of ingredients and bring to a boil and reduce heat and simmer with lid on pot for 30 minutes…the longer the better. 

YIELD:  6 or more large servings

Above Venison Chili n Beans served on 11-23-13 and were excellent.  Garnished with sour cream,  green onions and freshly ground Tellicherry black peppercorns.

NOTE:  If you want a much hotter chili use hot salsa instead of medium, however the medium has a good “kick” to it or at least the Pace brand name does. 

Serve with a fresh toss salad and a side of potato salad or baked potato. 

This Porter's Quick Venison Chili Fix recipe will work for you if you are pressed for time.   


Bill Porter 02-19-08


Garnish with shredded New York Cheddar Cheese or cheese of your choice if you desire.  "Beautimous" tasting stuff!

My bride making chili in 2004.  This recipe is her "Anson County Chili Beans" which is a taste as you go as far as adding precise amounts of seasonings.....depends on your "taste buds" at the time you are making the chili.  She makes some fantastic chili!   This is not my Venison Quick Fix Chili n Beans  above recipe.  Can you say "Beautimous"?




10 pounds ground venison or ground beef
1 can (6 lbs. 7 ozs.) tomato sauce
2 cans (28 ozs.) each tomatoes, diced
5 cans (28 ozs.) each Kidney beans
2 large onions, Vidalia, diced
3 large green peppers, diced
1 bottle Worchestshire sauce (10 oz.)
2 small cans green chilies, chopped
2 teaspoons garlic, chopped
1 small can diced pickled jalapeño pepper                                                             
Cumin to taste
Cilantro to taste
Salt to taste
Pepper to taste
Sugar to taste
Crushed red pepper to taste
Cayenne pepper to taste
Chili powder to taste

Brown meat in a 20 quart stock pot and drain excess grease.  Sauté onions and add balance of ingredients except Kidney beans.  Add enough water to allow for amount that will boil away.  Let simmer 2 or 3 hours.  Add kidney beans and simmer an additional hour.  The next batch of chili beans will be more precise as to rough amounts of seasonings used.

Tweet aka my bride will usually make a couple seasonal batches of chili beans and will freeze into smaller containers to use as needed.

NOTE:  When using ground venison and making a very large 10 lb. batch, I will add a couple pounds of 75/25 ground beef/chuck for the fat content.

June 27, 1999

Home Up Printer Friendly