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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. 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