Venison Chili For A Crowd

By Raeanne O’Meara

Whether it’s for a big summertime gathering or simply to have plenty of easy freezer meals on hand, making a huge pot of chili is never a bad idea. This is a big recipe – if you factor in approximately one quarter of a pound of meat per person, it serves at least 30 people. Make sure you have a big enough pot on hand for this. To make things easier, I often split the recipe in half and cook in two different pots to make it more manageable.





8 lbs ground venison (moose, deer, elk or substitute beef)

2 medium onions, diced


8 garlic cloves, minced

8 cups mixed beans

2 cups corn

2 bell peppers, chopped

4 cups mushrooms, sliced

10 cups stewed tomatoes

1 cup maple syrup

1/4 cup ground cumin

1/4 cup cayenne pepper powder

1/4 cup paprika

Salt and pepper, to taste

How To Make Venison Chili – Enough To Serve A Crowd

In an extra-large stockpot, heat up several tablespoons of oil over medium heat. Brown the ground venison – it may be easier to do this in smaller batches. Once the meat is browned, add in the remaining ingredients and bring to boil. Cover, reduce to a simmer and cook for around three to four hours.


Tip: If you find ground wild game to be too dry, substitute half or even a quarter of the meat with ground pork.