Chili with Venison

Recipe donated by friend of Montreal-Lakeshore Rotary, Peter Neville

I am a farmer and offer you my old recipe (originally from a local newspaper that folded many decades ago) which I have used repeatedly over the years. It is excellent !


  • 2 pounds of venison

  • 1/4 lb thick cut bacon, diced

  • 2 medium yellow onions and 1 medium red onion, diced

  • 1 red pepper, 1 green pepper, 1 yellow pepper
    2 jalapeno chili peppers, all seeded and diced

  • 4 cloves of garlic, minced

  • 1/4 cup of balsamic vinegar

  • 2 tbsp of chili powder

  • 1 tbsp each of paprika, cumin, cinnamon and black pepper

  • 1 tbsp salt

  • 1/4 cup of honey

  • 1 tbsp of molasses

  • 1 bottle of Guinness (or other stout beer)

  • 1/2 cup of good red wine

  • 1 can of whole plum tomatoes

  • 2 cans of black beans (or kidney beans)

  • Cilantro (fresh coriander), chopped


  • In a large can sauté the venison until just cooked, drain and set aside. Cook in batches if necessary to keep from crowding in the pan.
  • In a large pot with heavy bottom, sauté the bacon over medium heat until it is brown and has given up its fat, remove and set aside.
  • Sauté the onions and peppers in the bacon fat, stirring frequently until soft, about 5 minutes.
  • Add garlic and vinegar and cook for 2 minutes. add chili powder, cumin, paprika, cinnamon, salt and pepper and cook for 3 minutes, stirring often.
  • Add venison, bacon, stir well an cook for 1 minute.
  • Add honey, beer, wine and tomatoes and molasses. Mix well, bring to a boil and then lower heat to low.
  • Cook at a slow simmer uncovered for an hour, stirring frequently, and adjust seasoning (add more chili, if necessary).
  • Add beans and cook for another hour, stirring frequently.
  • The chili is done when it is thick enough for your liking. Garnish with chopped cilantro or coriander.

Enjoy a superb Chili with Venison ! And … serve with a glass of good red wine.