This flavorful, thick and creamy chili not only satisfies your belly, it offers the surprise hint of cinnamon that excites your senses and leaves you wanting more.

~ 1 lb cooked venison roast - after cooking dice into 1/2 inch cubes  (You may grill, bake, boil, or roast it.  My favorite is grilled.  Whatever method you chose, cook on a low temperature for a longer period of time.  The meat will be sauteed and simmered again, so even if it is rarer than you prefer, it will end up well done.  If you cook the meat with low heat and slowly it keeps the meat tender.)

4 slices bacon (remove excess fat and then dice)
1/2 large onion diced
5 garlic cloves, pressed
1/2 package sliced mushrooms
Olive oil (as needed, depends on how much fat you remove from the bacon, 1-3 Tbsp tends to work for me)
1 can green chilies 4 oz can
1 can black olives 4 oz can

In a stockpot on medium high heat, saute the bacon.  As the fat starts to liquify, add the diced onions and pressed garlic. Saute for a few minutes until the onion starts to caramelize, add the sliced mushrooms and saute another 3-5 minutes.  If needed you may add some olive oil.

1/4 tsp cinnamon
1/2 tsp parika
1 tsp marjorum
1 Tbsp cumin
3 Tbsp chili powder

At this point you can add the cubed meat and above spices. Continue to saute and stir for an additional 5 minutes or until all spices, meat, and vegetables are mixed thoroughly. 

1 can refried beans 15/16 oz can
1 can chili beans 15/16 oz can
1 can kidney beans 15/16 oz can
2 cans black beans 15/16 oz can
1 can pinto beans 15/16 oz can
2 cans diced tomatoes 15/16 oz can

Add the re-fried beans first, stir until smooth, then add the remaining beans and tomatoes. Turn down heat to medium low, stir occasionally until thoroughly heated. Serve with your favorite toppings. (shredded cheese, sour cream, tortilla chips, chopped raw onions)





"It's wild and it's good!" -Todd Koenig



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