Hunter’s Lot Dutch Oven Chili

Our annual end-of-season deer camp is a special time. Good friends gather to help a buddy thin the doe numbers on his well managed farm. Bucks are pretty much off limits for this extended weekend archery camp, but several does always hit the ground to fill the freezers or help area folks through the Hunter’s for the Hungry Program.

A good pot of chili can be made from a wide variety of wild game meats. All images by Michael Pendley

Over the course of the season, these guys tend to hunt a wide variety of wild game all over the country. One of the highlights of camp is always a big pot of chili with various wild game meats that everyone contributes from their hunts. This year’s batch featured ground elk, wild pig backstrap and pheasant breasts, but you can add just about any wild game meat. We’ve cooked it in the past with moose, beaver, bear, aoudad, whitetail, mule deer, waterfowl, and other critters I’m probably forgetting.

This pot featured ground elk, pheasant breasts and wild pork, but add whatever wild game you have handy.

I do this one in a 14-inch Lodge Dutch oven for a big pot that feeds everyone for a good meal with plenty leftover for the next day. A pot this big holds a lot of chili, so I like to use at least four pounds of meat. I usually start this one over a campfire for added smoke flavor, but once everything is in and simmering, I’ll sometimes move the pot to a gas burner to make temperature control easier for a long simmer.

Regardless of the game meat used, the rest of the chili base stays pretty constant. It starts with a couple peppers and a couple onions that are chopped.

Start the chili with a couple of diced bell peppers and onions.

I’m not getting into the beans vs. no beans argument when it comes to chili, but I usually end up adding a can or two. Add them if you like, or leave them out and add another pound of meat; it’ll still taste good.

Use beans, or don’t, your choice.

Start with the Dutch oven over a bed of coals. Add the oil or bacon grease to the pan and add the onions and peppers. Cook until the vegetables start to soften, about 10 to 15 minutes. Add the garlic and cook for another 3-5 minutes.

Cook the meat, peppers and onions until the meat is cooked through and the peppers and onions are soft.

Add the game meat and cover the pot, simmering until everything is cooked through. Add the remaining ingredients, including one packet of the chili seasoning. Save the remaining two packets for finishing the chili.

Add the remaining ingredients to the cooked meat, peppers and onions, then simmer till done.

Continue cooking over coals or move the pot to a gas burner on low. Simmer for two to three hours. Add the remaining chili seasoning during the final 30 minutes of cooking. Serve with shredded cheese, crackers, sour cream, peanut butter sandwiches or whatever you like with your chili.