North American Big Game Chili

Well this recipe pretty much covers the North American big game species with a little bit of this and a little bit of that. It is a great “clean your freezer out” chili with plenty of garlic and spices to enhance the venison.


North American Big Game Chili


  • 2 tablespoons of extra virgin olive oil
  • 8 garlic cloves minced (one large tablespoon of minced garlic will substitute)
  • 1 pound Elk Hot Polish sausage skin removed and diced
  • 1 pound Antelope trimmed of excess fat and gristle and cut into 1/4-inch cubes
  • 1 pound of Bear sausage
  • 1 pound Venison trimmed of excess fat and gristle and cut into 1/4-inch cubes
  • 1 pound of Wild Pig trimmed of excess fat and gristle and cut into ¼ inch cubes
  • 2 medium onion diced
  • 1 bottle of beer I used Fat Tire Beer but any beer should be sufficient.
  • 2 green bell peppers seeded and diced
  • 1 red bell pepper seeded and diced
  • 2 jalapeno peppers seeded and finely diced
  • 6 Roma tomatoes finely diced with liquid
  • 1 cup canned diced roasted green chiles
  • 1 quart green Chili Verde salsa or substitute tomato salsa
  • 1 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 tablespoons dried oregano flakes
  • 1 teaspoon of sage
  • 1 lb dried kidney beans cooked separately in a crock pot w/ garlic and pepper
  • 3 - 4 tablespoons tomato paste to thicken if needed
  • 1/2 cups fresh cilantro chopped
  • salt pepper to taste


  • The day before, place the dried kidney beans in a crock pot and cover with water. Add minced garlic and cracked black pepper and cook over night on high until beans are tender. You could substitute canned beans if you do not have the time.
  • In a large stockpot over medium heat, heat olive oil and garlic until garlic is jumping. Add meats and ½ of the diced onions and cook until lightly browned. If you substitute beef or other store bought processed meats, drain fats. Add a can or bottle of beer. Add next 4 ingredients and cook for a few minutes. Add diced tomato and next 5 ingredients and simmer until meats are tender. It will take 2 to 3 hours. Add additional salsa or tomato if necessary to keep meat moist while cooking. When meat is just tender, add beans, 2 tablespoons of the tomato paste and cilantro. Cook on a low heat in order to warm the beans. If you want to thicken the chili, add additional tomato paste as necessary. Season your chili with salt and pepper to taste.

Leave a Comment

Recipe Rating