Maple Venison Chilli

Take two of life’s greatest (and oh so Canadian) culinary pleasures – maple syrup and venison – and combine them into this maple venison chilli. Each mouthful of this delectable chilli is a wild ride, from the initial savoury flavours of maple that are followed by a gentle spiciness from cumin and cayenne pepper. This is the perfect chilli for those of us who can’t handle spicy food – but it you are feeling adventurous, dial up the heat a little bit more with a few extra dashes of cayenne pepper!


Maple Venison Chilli. Credit: Raeanne O’Meara.
Credit: Raeanne O’Meara.


  • 1 lb ground venison (moose, deer, elk, or substitute beef)
  • 1 medium onion, diced
  • 5 garlic cloves, minced
  • 6 cups mixed beans
  • 1 cup corn
  • 1 1/2 cups bell peppers, chopped
  • 2 cups mushrooms, sliced
  • 1 quart stewed tomatoes
  • 1 cup maple syrup
  • 1/2 tbsp ground cumin
  • 1/2 tbsp cayenne pepper powder
  • 1/2 tbsp paprika
  • Salt and pepper, to taste


In a large pot, heat up a tablespoon or two of olive oil over medium heat. Brown the ground venison, onion and garlic. Once the meat is completely cooked, add in the rest of the ingredients. Simmer for a couple of hours covered, then uncover for the last hour.

Serve with a buttered sourdough bun or on a bed of rice. It is delicious on its own, or top with a bit of grated old cheddar cheese or a dollop of sour cream.