Category Archives: Deer

Hearty Camp Chili

This past weekend we ended up going to the camp and some of our immediate family joined us (plus my brother-in-law’s girlfriend’s immediate family).  So for meals we had to think of things that would stretch to feed so many people.  A month or so ago I went to a birthday party for my good friend Natalie’s little girl.  They served some of the best chili at it that I had ever eaten.  We made a few adaptations to it, which I will note in the recipe.  You know I’m a chili fan, and this was truly one of the best chilis I’ve ever had.  Thanks for sharing, Nat and Jason!

Hearty Camp Chili
Source:  Jason Allen


 2lbs ground Chuck
1lb medium ground Italian sausage
1 large yellow onion, chopped
1tbsp minced garlic
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 (15oz) can chili beans, drained
1 (15oz) can chili beans in spicy sauce
1 (15oz) can pinto beans
1 (15oz) can light red kidney beans
2 (28oz) cans petite diced tomatoes, un-drained
1 (6oz) can tomato paste
1 small can chili peppers chopped, drained
2 cans beef broth
1 can chicken broth
1 cup beer
1 cup water (if needed)
¼ cup chili powder
2 tsp Tabasco sauce
2 tsp ground cumin
1 tbsp Worcestershire sauce
1 tsp dried oregano
1 tsp salt
2 tsp Montreal Seasoning
1 tsp cayenne pepper
1 tsp paprika
1 tbsp white sugar

Changes we made:  We used ground deer meat instead of ground chuck, could not find chili beans in spicy sauce or the chili peppers, so instead we used regular chili beans and a can of hot Rotel tomatoes.


 In a large skillet over medium-high heat, cook ground chuck and ground Italian sausage until no longer pink. Add onion, garlic, celery and bell peppers (green and red) and continue to cook for 10 minutes. Drain off excess grease and transfer to a large stock pot. Add chili beans, spicy chili beans, pinto beans, kidney beans, diced tomatoes, tomato paste, chili peppers, beef broth, chicken broth and beer. Add additional water if too dry. Cook on medium-high heat until mixture comes to a boil. Lower heat to low and add remaining ingredients. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and add additional salt, pepper and chili powder if necessary. The longer the chili simmers, the better it will taste.

Hearty Camp Chili


James’ Quick and Easy Deer Chili

When the weather starts getting cool, you want a comforting, hearty dinner to wrap up the day.  Today was one of those perfect days that the weather was perfect.  Cool, absolute sunny skies.  We worked on various projects and by the time we started thinking about dinner, we didn’t have much time to spend on an elaborate meal.  My husband James fixed a fantastic dinner of chunky chili with deer and I made some homemade Mexican cornbread.

James’ Quick and Easy Deer Chili


1 lb. deer tenderloin

1 tbsp. extra virgin olive oil

1 jar Tabasco Homestyle 7 Spice Chili Starter (Original)

1/2 onion, coarsely chopped

1 jalapeno, seeded and chopped

Seasonings to taste (onion and garlic powders, Tony’s seasoning)

1 can light red kidney beans, drained


Dice deer tenderloin and brown in olive oil.  Drain into colander.  Add the chili starter mix with beans and tomato, jalapeno and onion.  Return meat to the mixture and add seasonings to taste.  Add beer and mix well.  Allow to simmer for 30 minutes.  Serve hot with cheese cubes and cornbread on the side.

chili and cornbread 012

James’ Quick and Easy Deer Chili






The Verdict:  This was the perfect meal to wind up the day!  The meat being cut into small pieces provided a chunky, hearty chili that was filling and so tasty.  James was worried that the meat would be chewy, but it was so tender and delicious!  This was the first time we used the Tabasco brand chili starter, we normally make homemade.  But we will DEFINITELY be doing this again for a quick and easy meal!