Campfire Deer Chili

½ pound of bacon – chopped
1-2 onions – diced
2-3 pounds venison – coarsely ground
3 tbsp. chili powder to taste
1 tsp. salt
2 tsp. black pepper
2 cans Rotel or diced tomatoes
12 oz beer or beef broth
2 cans of chili beans, hot or mild

Start the bacon over a low fire, cooking until the bacon is crisp and fully rendered. Do not drain, as you will need the grease. Dump in the diced onions and simmer until the onions are translucent and soft. Add the ground venison. Once the meat has browned, add chili powder, salt and pepper to taste, then simmer about 15-20 minutes. Pour in the Rotel, beer or broth, and beans. Pull the pot away from the heat and slowly simmer the chili for about an hour.

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