Reel Recipes: Bachelor Venison Chili
This recipe is by far my family’s favorite meal on those cold and snowy days after sitting in the treestand for hours. It’s so good however, that I’ve been known to make this delicious meal in all weather, including the heat of the summer! This is a sweet chili, so it’s great for those that can’t handle the kick of spices or for those that are picky eaters. The original recipe was given to me by a friend; it originally called for 2 hours of cook time and a dutch oven which I didn’t have at the time. I also did not have the patience to wait the two hours of cooking time so I’ve made modifications to make it more convenient as well as tastier for my family.
Bachelor Venison Chili (Sweet Chili)
Prep time: 10 minutes
Cook time: 30 minutes
2lbs of ground venison
½ cup chopped onion
3 garlic cloves, minced
2 cans (14½ oz) petite diced tomatoes, drained
1 can (28 oz) Bush’s Baked Beans Original
3 tbsp of salsa
2 tbsp of brown sugar
2 tsp of chili powder
½ tsp of garlic salt
½ tsp pf pepper
Maple Syrup to taste (REAL maple syrup), save till almost the end
- In a large saucepan, cook meat, onion, and garlic over medium heat until meat is no longer pink. Once fully cooked, drain excess oil.
- While meat is cooking, place the remaining ingredients, except the maple syrup, in a large pot and bring to a light boil.
- Once meat is fully cooked and drained stir into the sauce mixture.
- Add in maple syrup to your liking (taste test), I prefer a sweeter chili so I use at least a cup of maple syrup.
- Reduce heat, cover and simmer for 20 minutes.