venison chili with beans, peppers, garlic, celery, beer and more

Easy Wood Fire Venison Chili

Venison /
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Chili over an open fire

Easy Ground Deer and Sausage Chili Cooked to Perfection Over Your Campfire
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Main Course, Soup
Cuisine American, Wild Game
Servings 12 Servings

Equipment

  • 1 Fire Tripod – Visit: https://nextgenhunt.com/products/ for recommended products
  • 1 Cast Iron Dutch Oven
  • 1 Long Handled Spoon
  • 1 Fireproof Gloves
  • 1 Extra Long Handled Fire Tongs

Ingredients
  

Meats

  • 6 slices bacon, diced
  • 2 pounds ground venison (mix with ground beef if desired)
  • 1 pound ground venison sausage, Italian or spicy (substitute pork sausage if desired)

Veggies and Beans

  • 1 large yellow onion, small dice
  • 3 stalks celery, small dice
  • 1 large green pepper, medium dice
  • 1 large red pepper, medium
  • 1(6oz) can green chili peppers
  • 2 (15oz) cans dark kidney beans, drained and rinsed
  • 1 (15oz) can light kidney beans, drained and rinsed
  • 5 cloves garlic, minced

Chili Spices and Liquids

  • 1/4 cup chili powder
  • 1 tbsp oregano
  • 2 tsp cumin
  • 1 tsp basil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cayenne
  • 2 (28oz) cans small diced tomatoes with juice
  • 1 (6oz) can tomato paste
  • 12 ounce beer
  • 2 tsp hot pepper sauce (Franks Red Hot)
  • 2 cubes beef bouillon

Chili Toppings

  • 8 ounces cheddar cheese, shredded
  • 5 medium green onions, small dice
  • 16 ounces sour cream

Cornbread Ingredients

  • 1 package cornbread mix, according to directions (Fritos corn chips work great too!)
  • 1 medium banana, mashed

Instructions
 

Prepare Cornbread and Ingredients

  • Prepare cornbread as directed on package. Fold in mashed banana. Bake as directed.
  • Place veggies and drained beans in a bowl. Place tomatoes, tomato paste and spices in a bowl and stir to combine.
  • Place all ingredients, long handled spatula and heat resistant glove on a tray or table near the cooking area.
  • Get a medium fire started and burn down until you have a hot bed of coals. Place the Dutch oven on the hook and get it hot enough to sizzle. You want hot coals for controlled cooking. If you need to add some heat, have some small 2 inch split wood to add to the base coals.

Start Cooking

  • Add diced bacon and sauté until fat is rendered and remove. Add ground deer and Italian sausage and brown in bacon fat.
  • Add onion and celery and sauté for 5 minutes. Add beans, red pepper, green pepper and chili peppers and sauté for 5 minutes. Add garlic and sauté for 1 minute.
  • Add the mixture with the spices, diced tomato, hot sauce and tomato paste and stir. Pour in the beer and drop in the bullion cubes and bacon. Simmer for 1½ hour, stirring the mixture every 10-15 minutes.
  • Top chili with shredded cheddar, sour cream, and green onions and serve with cornbread or Fritos.
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