Deer Camp Chili Recipe

Name: Deer Camp Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. dried pinto beans; 1 tsp. salt; 2 lb. venison, cut into 3/4-inch cubes; 1 1/2 tsp. salt; 2 cloves garlic, chopped fine; 2 tsp. ground cumin; 4 large or 6 medium onions, chopped coarse; 1 or 2 Tbsp. hot chili powder; 1 (28 oz.) can crushed tomatoes; 1 (28 oz.) can peeled tomatoes, cut in chunks

Servings: persons

1 lb. dried pinto beans
1 tsp. salt
2 lb. venison, cut into 3/4-inch cubes
1 1/2 tsp. salt
2 cloves garlic, chopped fine
2 tsp. ground cumin
4 large or 6 medium onions, chopped coarse
1 or 2 Tbsp. hot chili powder
1 (28 oz.) can crushed tomatoes
1 (28 oz.) can peeled tomatoes, cut in chunks

1
Wash beans and place in a pot with salt and enough water to cover well; bring to a boil.
2
Remove from heat and soak for an hour.
3
Add more water, if necessary just to cover beans and simmer while preparing rest of chili.
4
In large, heavy pot, brown salted venison with 3 or 4 tablespoons of bacon fat or cooking oil.
5
Add garlic, onions and spices.
6
Cook, covered, until onions and garlic are soft.
7
Add both cans of tomatoes and beans with juice.
8
Bring to slow boil, then lower heat and simmer for 3 or 4 hours.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. dried pinto beans, 1 tsp. salt, 2 lb. venison, cut into 3/4-inch cubes, 1 1/2 tsp. salt, and more.

Yes, Deer Camp Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deer Camp Chili

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