CNY OUTDOORS COLUMN: Venison chili, a popular meal


White-tailed deer hunting season is over, and all across New York many hunters now have an abundance of venison to cook up. Venison chili is a popular sportsmen’s dinnertime meal, and for good reason. It is an easy and hearty way to use the venison yielded from a successful season.

Chili is a hard dish to mess up. It is a simple meal that even novices in the kitchen can prepare. The most hands-on step is browning the meat. The aromatic flavors of garlic and onion intensify as they simmer in the slow cooker. A surprising dash of cinnamon in the last hour gives this chili a delightful kick that complements the other flavors. 

Prep time: 15 mins. Cook time: 4 hrs. Total time: 4 hrs 15 mins. Makes six servings 


1 pound ground venison 

1 (19 ounce) can kidney beans, rinsed and drained

1 (19 ounce) can black beans, rinsed and drained

1 (19 ounce) can garbanzo beans (chickpeas), rinsed and drained

1 (28 ounce) can crushed tomatoes

1 (8 ounce) can tomato sauce

1 medium green bell pepper, finely chopped

1 medium onion, finely chopped

1 tablespoon chili powder

1 teaspoon garlic powder

1 dash cinnamon

Step 1

Brown venison in a large skillet over medium-high heat until brown and crumbly. Drain meat and discard grease.

Step 2

Transfer browned venison to slow cooker. Add kidney beans, black beans, garbanzo beans, crushed tomatoes, tomato sauce, bell pepper, onion, chili powder, and garlic powder. Stir ingredients together.

Step 3

Cover. Cook chili on low heat for four hours. Add dash of cinnamon in last hour. Flavors will deepen and develop as it cooks. Can cook up to eight hours on low heat.

Do you have a creative way to use game meat in a meal? Send recipes to:


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