Great Northern Venison Chili Recipe

Great Northern Venison Chili Recipe
This recipe is best served with a side of cornbread. (Chef Derek St. Romain photo)

The bold flavors in this recipe blend together perfectly to deliver a sweet and spicy taste

Serves: 6
Prep time: 10 minutes
Cook time: 1 hour


  • 2 ½ pounds ground venison
  • ¼ cup vegetable oil
  • 2 cups diced onions
  • Fresh garlic, chopped fine
  • 4 cups water
  • 2 cups red wine
  • 3 tablespoons beef base paste
  • 1 cup tomato paste
  • 1 ½ teaspoons salt
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • 3 tablespoons dark brown sugar
  • 3 tablespoons molasses
  • 1 tablespoon cumin
  • ¼ cup dark chili powder
  • 1 cup stewed tomatoes
  • 1 cup tomato sauce
  • 1 (16 -20-ounce) can ranch style baked beans


  1. Cook down the ground venison using half of the oil in a sauté pan, then add the water to the pan and set aside.

  2. In a pot, add the rest of the oil and cook the onions, garlic and spices for 8 minutes over medium-high heat.

  3. Stir in the tomato paste and beef base paste; cook another 5-6 minutes and add the red wine to deglaze the pot.

  4. Add all the other ingredients and the venison and cook for at least 45 minutes on medium, stirring often. Once the chili has boiled down to a think consistency, serve and enjoy.

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