Southern Living magazine's Venison Chili Recipe -
Southern Living magazine's Venison Chili Recipe

Southern Living magazine's Venison Chili

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"Don't let the long ingredient list prevent you from preparing this recipe; make it the day before."

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Original recipe makes 11 cups Change Servings


  1. BROWN sausage in a large Dutch oven over medium heat. Drain on paper towels, and slice.
  2. COOK bacon in Dutch oven until crisp; remove bacon, reserving half of drippings. Crumble bacon, and set aside.
  3. COOK reserved drippings over medium heat until hot. Add venison, onion, bell pepper, and garlic. Cook, stirring often, until meat is browned and vegetables are tender. Stir in sausage, bacon, jalapeno peppers, and next 8 ingredients.
  4. BRING to a boil; cover, reduce heat, and simmer, stirring often, 30 minutes. Add beans, and simmer 15 minutes. Serve with desired toppings.
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  • Reprinted with permission of Southern Living® magazine. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2006

This chili is the best I have ever made. It was worth the hour and 15 minutes it took me to prepare it. I love spice and flavor so I added more garlic and almost twice the amount of chili powder, cumin, oregano, and salt. My family couldn't get done raving about the awesome flavor and the crunchy bits of bacon are an unexpected pleasant surprise. I will make it again and again!

Most Helpful Critical Review
Jan 08, 2006

My family and I did not care for this chili. It was a little too sweet (presumably from the beer) and did not have enough tomato flavor.


32 Ratings

May 23, 2005

Incredible!!! I added a can of white kidney beans (we like extra beans). I will make this recipe again and again.

Mar 06, 2003

This chili is WONDERFUL!!! I too was overwhelmed by the long list of ingredients, so I made it the day before. It takes a while to make, but it is well worth it! It is definetly better than the average chili!! Will make again for sure!

Mar 09, 2006

I have to preface this by saying that I don't like venison. Since we have a freezer full of it, I've tried and tried to use it up for my the sake of my husband's ego. :) That being said, I was able to take more than a few bites of this. It does tame down the venison flavor, but in my opinion, doesn't eliminate it entirely. My husband thought it was "good." Not outstanding, but just good. I thought it was more trouble than it was worth for just a "good" reaction from him. Thanks.

Mar 02, 2006

Husband liked this more than I did. I wasn't crazy about the taste, plus I now know I prefer kidney beans to pinto beans in chili. I needed to add a lot more chili powder and also hot sauce until it had the kind of heat and spice Husband likes. This was ok for a change, but I have other chili recipes that I like MUCH more. Thanks though.

Jan 16, 2006

This chili was awesome! I had 1 lb venison smoked sausage and used it in place the italian sausage and used 1lb ground sirloin. I also used a can of tomato sauce instead of paste. It was excellent. The whole family loved it!! There were no leftovers. I will definitely make this again.

Jan 14, 2006

I can't stand venison and this was perfect for me. I had no idea there was venison in this. It was excellant. The long list of ingredients can be scary, but it's really not that hard and well worth it. I will make this again.


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