My Homestyle Venison Chili – Easy and Delicious Deer Meat Chili Recipe

While it has been modified slightly over the years, this is my go-to family chili recipe for the last 3 generations. An absolutely hearty blend of ground meat, onion, beans, tomato, seasonsings, and a few other things – this is what I want a chili to taste like. You can bet my freezer is full of it during the cold months, and I’m whipping up another batch today. The recipe works well with any lean meat, but my favorite is venison.
——————————
Stuff used in this video:

Enamel Dutch Oven
https://amzn.to/3UaGmUD

Meat Grinder
https://amzn.to/3HtSKaW

Victorinox Santoku Knife
https://amzn.to/4bbgfTz
——————————
See the full chili recipe here:

Homestyle Chili Recipe for Venison, Turkey, or Beef

——————————
00:00 – Intro
02:19 – Grinding Venison
02:45 – Vegetable Chopping
03:12 – Browning Meat
04:10 – Seasoning Mixture
05:02 – Canned Ingredients
06:17 – Simmering & Thickening
06:57 – Tasting
08:28 – Conclusion
——————————

The Great Lakes Prepping and Great Lakes Kitchen Channel shares our knowledge and experiences relating to all things prepping, cooking, outdoors, and everything DIY. Be sure to check out our original weekly videos and other online content. Please note that we sometimes share links to products or services for which we may earn a small commission, though this does not affect any prices on your end.

Check out our website and social media:
Website: https://www.greatlakescountry.com
Facebook: https://www.facebook.com/greatlakesprepping
Instagram: https://www.instagram.com/greatlakesprepping/

Rich Hardy chili made with the best ground venison onion chilies spices and of course beans served up hot and topped with sour cream green onion or whatever you like of course I’m talking about my quote famous venison chili and I use the word my kind of loosely because I don’t

Really consider this my recipe so to speak it actually is almost entirely derived from the chili recipe that I grew up uh having that my dad made and by the way as an adult well he actually mentioned that his chili recipe came almost entirely from my mom’s mom my

Grandma his mother-in-law he modified it a little bit and in the time since I’ve been making it I’ve modified it a little bit and it’s ended up with what I consider to be the best and my favorite chili recipe ever anywhere it’s not to say that it’s going to be everybody’s

Favorite chili recipe people get pretty particular about chili recipes and styles for example it’s a tomatoey based chili but I don’t use diced tomato or any other kind of really whole intact Tomatoes I use tomato juice I know it can be very common to have hunks and

Bits of tomato mixed into the chili and that’s just not the flavor texture that I grew up with so it’s not what I’ve come to expect out of a chili and for my Southern viewers particularly Texas yes this is a northern chili this is a Yankee Northern Michigan chili and of

Course that means a couple things one it’s going to have ground meat in it not chopped up pieces of steak and two it has beans in it Northern chili also according to the internet sometimes referred to as Homestyle chili it’s going to have beans in it unless we’re

Talking about chili dog chili which is more of a chili sauce and not really the same thing as chili but now we’re getting into a whole different category of debate I have no idea how long I’ve been rambling in this intro so I better stop here and we’re going to get right

Into taking a look at the meat we’re going to grind up for what I’m calling my Michigan Northern home style venison Chili the first thing I’m going to do is get my venison ground up if you’ve been watching these venison videos lately you’ve seen me do this a bunch of times already so I won’t spend too much time on it I’m just going going to run some

Cut up chunks of meat that came from a venison shoulder roast through the grinder I’m using the coarse grind plate so I have some nice meaty pieces of ground venison in my chili for a batch this size I need 2 lbs of that ground meat and before I start cooking anything

I need to do just a little more prep work first chop up some onions I’m using yellow onions white would work fine too I need 3 and 1/2 cups of chopped onion which ends up being about three mediumsized yellow onions then I need four or five cloves of fresh garlic

Minced or pressed today I felt like using the garlic press finally one jalapeno I’ll remove the seeds and give it a pretty fine chop now we’re at the stove and I’m going to get some olive oil heating up in my large enamel Dutch oven if you don’t have a dutch oven you

Can use a stock pot or similar when the oil is good and hot I’m dumping in all that meat I’ll let it start Browning moving it around with The Wooden Spoon every minute or two and when it’s almost fully browned but not quite I’ll throw in the onions yes this is a pretty

Oniony recipe but it is so good and they do not end up overpowering the chili and I’ll also add in the chopped jalapeno at this point mix it all together pretty well and let it cook for a few minutes until the onion and jalapeno start to

Soften you may see a fair amount of liquid in the pot and that’s basically all water relasing from the vegetables and also some from the venison if you were using beef it would also release a lot of fat that you wouldn’t necessarily want in there in that case I recommend

Straining most of the grease out before moving on to the next step but for my super lean venison I’m not straining anything while that’s all cooking let’s get our spice mixture ready you could use a couple packets of store bought chili seasoning mix like chilio or mccor

Mix but as usual homemade is better after years of experimentation this is my absolute go-to chili seasoning mix chili powder cayen pepper onion powder garlic powder cumin dry parsley kosher salt black pepper and white sugar mix it all together and it’s ready to use check out the recipe Link in the video description

For this seasoning mix recipe now I’ll add the minced garlic into the pot and let that cook for about a minute then I’m taking all that seasoning and pouring it into the pot stir everything very well to get the meat and vegetables completely and evenly coated and now we

Just let everything cook for about 5 minutes now I’ve made this recipe possibly more than any other recipe that I’ve ever featured on this channel in fact every winter I tend to make two or three huge batches of it to freeze to eat throughout the season and aside from

Just how delicious and Hearty and satisfying it is to eat something that I really love about making this recipe is how easy it is half of this thing just involves opening up some cans of things and dumping them into a pot yeah there’s some fresh vegetables and some things we

Have to chop but it all comes together so quickly and the end product that’s the result of such little work uh never ceases to amaze me because of just how delicious it is and there’s not many things that I can say that I actively crave eating that were made of mostly

Easy canned ingredients and now to add in the rest of those ingredients two cans of red kidney beans including the liquid one of these little cans of mild green chilies about 2/3 of a can of fire roasted corn I have also used corn that I’ve roasted myself which tastes great

But canned works fine give that all a preliminary stir and then in goes a 46 Oz can of tomato juice another good mix with the wooden spoon and now I’m going to bring everything up to a simmer and let it simmer on low heat for 45 minutes

And I’ll partially cover the pot in case of spattering but I do want to let the steam Escape as it simmers after 45 minutes I’m turning off the heat and there’s just one more thing to do right now the consistency is pretty thin and I

Like it to have just a little more body to it so I’m going to make a simple slurry by mixing 3 tbsp of cornstarch with 3 tbsp of cold water pour that mixture into the chili and stir it in over the next couple minutes the chili

Will thicken up a little bit now it’s just how I like it and it’s time to serve finish it with any sort of toppings you like today I’m feeling like some simple sour cream and chopped green onion and finally a Taste I got to have another I’ve made this chili recipe so many times I didn’t really even need to do the taste test because I already knew how much I was going to love it and how delicious it was about to be but how could I resist having a couple of

As I said this is exactly what I’ve come to expect a chili to taste like the spices and Seasonings the texture the consistency all the flavors and the way they kind of blend together I use a lot of tomato juice as the base liquid but it’s not overly tomatoey it just really

Accentuates all those other flavors in such a nice way and I’ve said before that I am not somebody who can handle a lot of spiciness I am on the very low end of spice tolerance that being said I I consider this chili recipe to be kind of near the upper threshold of the

Amount of heat that I can handle definitely has a little bit of something going on on my tongue and the back of my throat but not so much that it makes it painful or unenjoyable for someone like me and if you want more heat add in more

Jalapeno add in even more cayenne pepper and if you can’t handle any heat whatsoever leave those ingredients out or replace the jalapeno with something like pablano which really has no heat at all but a nice Flavor now a few years ago I made a video kind of similar to

This one in which I showed how to make my turkey chili and that turkey chili recipe was basically identical to this recipe except we swapped out the protein so I already wrote out the full recipe and put it on my website way back then

So if you want to take a look at the recipe for how I made this venison chili take a look in the video description below for a link to the recipe that I kind of already did a couple years back the exact same recipe you can you can

Use whatever protein you want I used to use turkey a lot but now I’ve come to basically exclusively use venison because I think it’s the best in that chili and probably a lot of chilies in any case a very lean meat in my opinion works best for this chili recipe anyway

Be sure to like And subscribe and stay up to date with all our latest stuff including future cooking videos and venison videos thanks for watching and until next time this is Great Lakes Prepping N