Wild Game Chili Recipe

Wild Game Chili by Dennis Deitchman

One of my favorite meals to cook with wild game is a big ol’ pot of chili. It’s versatile and you can feed a whole family on it for a few days. Plus the longer it sits the better it tastes. Overall, it is very simple to make, as long as you pay attention to a few key points in the process. When choosing a meat to use, you can go a few different ways, but the process stays basically the same. If you want all ground you can do that. If you like yours chunky you can use cubed or stew meat, or a combo of both. It really is whatever you have laying around. For my chili recipe I used ground antelope, and elk breakfast sausage. Let’s get started:

Ingredients:

1 Yellow Onion – diced

2 Jalapeno Peppers – sliced thin

2 Serrano Peppers – minced

7 Cloves of Garlic – Minced

1-2 Poblano Peppers – Diced

3 Cups Broth (Whatever You Have)

2 Beers (Whatever You Have)

60oz Tomatoes in Puree

30oz Kidney Beans – Drained

2 lbs Ground Meat

6 Bacon Strips – Diced

1 lb Sausage

Seasonings:

1Tsp Cacao Powder

½ Tbsp Oregano

1 Tbsp Salt

1 Tbsp Pepper

1Tbsp Paprika

2 Tbsp Chili Powder

2 Tbsp Brown Sugar

2 Tbsp Cumin

directions:

In a large pot over medium heat, add the diced bacon. Let it go for a while till the fat is rendered, and the bacon crisps up nicely. This must be done over a medium heat, too hot and the bacon will cook too fast and the fat won’t render.
Once the bacon is crisp, and fat rendered: add the minced garlic. Let this go for about a minute till aromatic.
Next throw in the onion, and mix it all up. Turn up the heat a little past medium and let this go for about 10 minutes. You want the onions to be nice and caramelized, almost to the point of a jam. While this is going throw in a pinch of salt and pepper. Always season as you go, no matter what you’re cooking.
After the onions get where you want them, throw in half the sliced jalapeno, the diced poblano, and both minced serranos for a couple of minutes, till they begin to soften.
Next, put in the sausage and let that cook a little and render out a little fat. Once it starts to brown toss in the ground meat of your choice, and all of the seasonings.
1. Note: If ground, you can brown it like normal. If using cubed, try and give it a quick sear and move quickly to the next step as to not dry out the meat. It it should have a nice sear, but be rare on the inside.
At this point you’re ready to pour in the beer. Dump in both those bad boys, stir, bring to a simmer and let sit for 2 hours.
After your 2 hours is up, it should be smelling awfully good in there. Pour in the stock, beans, and tomatoes. Bring to a simmer, and let sit for 1 hour..
This is a good time to start your cornbread. Follow whatever recipe you like.
Serve up: Top with scallions, sour cream, cheese, or whatever you want. Enjoy.