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From The Cookbook: Wild Game Chili

From The Cookbook: Wild Game Chili

Between the "polar vortex "and generally chilly weather much of the country has faced recently, you might want to try a recipe that can warm you up. Nothing is more appropriate for a heavy winter meal to help you hibernate than a good chili. Make sure to wear your comfiest stretchy pants when eating this recipe from the NRA Member's Wild Game Cookbook, Second Edition.

Wild Game Chili

The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. To buy your own copy of the cookbook, visit the NRA Program Materials Center.


• 2 to 3 pounds ground meat (elk, venison, squirrel, rabbit)
• 1 large chopped onion
• 4 pieces celery, chopped (almost a cup)
• 2 tablespoons dried parsley flakes
• 3 teaspoons garlic powder
• 2 diced bell peppers (I keep some frozen and I use those)
• 1/2 teaspoon cumin
• 1/4 teaspoon red pepper (more or less to taste)
• 1 teaspoon paprika
• 1 (16 ounce) can peeled tomatoes, chopped
• 1 can Mexican style beans, un-drained
• 5 tablespoons (more or less) Williams Chili Mix

Start cooking meat in large pan with a little water (one cup). Add onion, celery and peppers. Then add other ingredients, except beans. Add beans in last 30 minutes cooking time. Cook slow for at least two hours, stirring to make sure it doesn't stick. May also be cooked in crockpot for a longer period of time. Make sure it has enough liquid; more water may be added.

Originally Submitted By:
Rachel WhitneyTulsa, OK

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