Cache Creek Enterprises


An Authority on Game Cookery
& Avid Outdoorsman

Certified Chef Albert Wutsch

Bringing the Field to Your Table

Books | Videos | Seminars |

Backcountry & Lodge Hunting
& Fishing Camp Chef

Cache Creek Enterprises
38 Canyon View Drive
Missoula, MT 59802

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Southwestern Venison Chili

IUP created recipe that chefs and students served at the HSH fundraiser at the Allegheny Sports Show



  • 1 tablespoon vegetable oil
  • 1 small onion, ¼ inch small dice
  • 1 small green bell pepper, ¼ inch small dice*
  • 2 cloves garlic, peeled and chopped fine
  • 1 pound ground venison
  • 1 tablespoon chili powder
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 1- 16oz can diced tomatoes**
  • 1- 15 ½ oz can of black beans, drained & rinse
  • 1- 11oz can of corn, drained


  1. Heat oil in medium saucepot over medium heat
  2. Add onion & pepper, cook about 4 minutes.
  3. Add venison & garlic, cooking until meat is completely cooked, approximately 7 minutes but check for good browning of meat.
  4. Add remaining ingredients and bring to a boil. Reduce heat to simmer, cover and cook 15-30 minutes.
  5. Enjoy this simple venison chili as is, or dress it up with some of the optional ingredients listed below.


Optional Toppings for completed chili:

Fresh chopped cilantro, Shredded cheddar cheese, Diced red onion, Sliced green scallions, Cornbread or mini cornbread muffins, Sour cream and fresh sliced avocados, help cool down this recipe and make a great garnish

*You can sub a fresh jalapeño to add a kick to this recipe, or add half a green bell pepper & half a fresh jalapeno for a milder flavor with some spice still added.

**You may substitute all or part of the diced tomatoes with green chilies as an alternative way to add some spice if fresh jalapenos are out of season.

Visit for more recipes and to order my books, "The Art Of Cooking Venison", "The Art of Barbecuing and Grilling Game" and the dvd, "The Art of Backyard Butchering". Cache Creek Enterprises, 38 Canyon View Drive, Missoula, Mt. 59802


NRA News Cam & Co Interview Chef Wutsch

Chef Wutsch is interviewed by Cam Edwards of Cam & Co. at the 2014 Great American Outdoor Show. Chef Wutsch was also interviewed by Cam & Co. Interview by phone.

“Our attendees have raved about Chef Al’s seminars on game cookery. He is an excellent choice for a seminar presenter!”

Chris O’Hara, Event Director of Great American Outdoor Show by the NRA.

“Chef Wutsch's delicious recipes and handy preparation tips underscore his mastery of the true art of cooking venison."

Jackie Bushman, CEO & Publisher

“Chef Al’s Grilled Turkey Breast with Peach Chutney is out of this world!”

Mark Drury, Owner, President
Drury Outdoors, Bloomsdale, MO

 “When it comes to barbecuing and grilling game, it doesn’t get any better than this!”

Steve Stoltz, World & Grand National Champion Turkey Caller, Hunter's Specialties, MO.


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