Venison Chili

Luckytrim

Grill Master
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Venison Chili
(Serves six to eight)
2 pounds venison, cut into 1/2-inch cubes
1 pound pork shoulder, cut into 1/2-inch cubes
2 tablespoons lard or beef suet
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 quart fresh ripe tomatoes, peeled and roughly chopped
1 cup chile pepper pulp (or 6 tablespoons chili powder mixed with
1 tablespoon flour)
2 tablespoons fresh oregano
1 tablespoon salt
1 teaspoon cumin powder
3 bay leaves
2 cups cooked kidney beans
1 In a Dutch oven or large pot, heat the lard or suet over medium-high heat. Add the
onions and cook until softened and beginning to brown; add the garlic and cook for 1
minute longer. (If using chili powder and flour rather than pulp, mix the two with enough
cold water to make a paste, then stir into the onion mixture until smooth.)
2 Stir in the meat, and brown. Add the tomatoes and chile pepper pulp and simmer for 20
minutes. Add the oregano, salt, cumin, and bay leaves and simmer, covered, for 2 hours.
Check occasionally to make sure the chili isn’t drying out or scorching; add water as
necessary, but not too much.
3 To serve, ladle some cooked beans in a bowl and top with the chili. Note: Herter’s
method for cooking beans goes like this: Soak dried kidney beans overnight in water.
Drain, then mix them with 1/3 pound of salt pork and a pinch of oregano and fresh water​
to cover. Simmer for 2 or more hours until beans are tender; drain before serving.
 
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