Recipe: Smoky Double Meat Chili

posted on September 21, 2019

If you’ve ever attended a chili cook-off, you’ll know there are thousands of different recipes. A good chili recipe is difficult to define. Put too many vegetables in the pot, and someone will call it soup. Add a little color, and someone is sure to call it stew. One thing hunters tend to agree on with chili is, the more meat, the better.

This double meat chili recipe ensures meat in every bite, whether you eat it with a fork or spoon—ground meat in combination with cubed, or stewing meat provides diverse texture and flavor. The larger pieces of meat simmer in the chili ingredients to become tender and will hold up the venison against other strong ingredients.

Smoked chipotle peppers are an incredible way to add smoky flavor and a little heat. Most chili cooks will have several varieties of chilies to add the heat and zing some connoisseurs are looking for when building the ultimate chili for family and friends.

• 2 tablespoons oil
• 1 lb. venison stew meat, cut into ½-inch cubes
• 1 lb. ground venison
• ½ cup flour
• 1 medium yellow onion, diced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon ground coriander
• 1 cup cremini mushrooms, sliced
• (1) 15 oz. can black beans, drained
• (1) 15 oz. can red kidney beans, drained
• (1) 4 oz. can diced green chilis
• (1) 7 oz. can chipotle peppers
• (1) 34 oz. can diced tomatoes
• (1) 32 oz. carton beef stock

1. Trim venison stew meat into cubes, place in a sealable bag, add flour, seal the bag and toss until all the meat is coated.
2. Heat the oil to medium-high in a Camp Chef Dutch oven or large stockpot. Add the onion, ground venison and flour-coated cubed venison, Worcestershire sauce, chili powder, cumin and coriander. Stir to combine the meat with spices while it browns.
3. Add the mushrooms, black and kidney beans, green chilis, smoked chipotles, diced tomatoes and beef stock. Bring the mixture to a slow boil, cover with a lid and reduce heat to a low simmer. Allow the chili to simmer for an hour to blend flavors and thicken and tenderize the cubed meat.


Benelli Lupo BE.S.T. Lead
Benelli Lupo BE.S.T. Lead

New for 2022: Benelli Lupo BE.S.T.

The new Lupo BE.S.T. features a premium wood stock that bridges the original Lupo’s precision performance and technological innovation with defined ergonomics and contemporary styling.

First Look: Zeiss DTI 3/25 Thermal Imaging Camera

Zeiss has released the DTI 3/25, its second thermal imaging camera developed especially for hunting.

First Look: Bergara Premier Divide Rifle

Representing a lighter, backcountry-minded version of the Bergara HMR, the Premier Divide bridges the gap between a tactical and hunting rifle, pairing the company's proprietary Cure Carbon Barrel with a custom AG Composites Chalk Branch carbon stock. 

Mojo Outdoors Releases Scoot-N-Shoot Gunner

With turkey season around the corner, Mojo has added the Scoot-N-Shoot Gunner to their turkey lineup.

Browning Ammunition Introduces Pro22 Rimfire

Browning's new Pro22 is the company's latest addition to its ammo lineup, providing target shooters and plinkers with a new high-accuracy option for shooting their favorite rimfire rifle.

New for 2022: Nosler Suppressors

The all-new Nosler Suppressors are designed specifically for hunters to strike an ideal balance between size, light weight, exceptional durability and sound mitigation. 


Get the best of American Hunter delivered to your inbox.