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There are so many types of chili around the U.S. that I cannot even name them all. They range in flavor profile from sweet to spicy to burn your face off hot. Venison chili always strikes a heart string for me. I remember some of my first nights at deer camp back in Oklahoma. The 12 men who ran the camp would always have large pots of chili cooking for dinner and lunch. Needless to say, it stuck with me and venison chili is now on rotate in the Townsend house.
A few weeks ago we spoke with Casey, the owner of Tacticalories Seasoning Company. We had a great conversation on our podcast, episode 08, where we discussed seasonings, hunting, and good food. Click here to listen to that podcast episode. In the midst of that conversation, we began discussing chili and a special chili seasoning mix Casey had produced called Drop Tine Chili Seasoning. Our conversation let me to purchase some seasoning to try myself. Let me tell you, this seasoning did not disappoint. Drop Tine Chili Seasoning is a quality seasoning that brings great flavor to a pot of chili. The mixture really accentuated the earthy flavor of the venison while bringing a mellow spice to the mix. If you love heat then bump up the quantity in the recipe below.
Prep time: 20 minutes
Cook time: 2 hours
Special equipment: Butch Oven, Stovetop, Waffle Iron
1 tbsp oil
1 lbs ground venison
½ medium white onion, minced
4 garlic cloves, minced
1 tbsp butter
(1) 14.5oz can diced tomatoes
2 cups of black beans
4 cups of wild game stock (sub beef stock)
4 tbsp tomato paste
Premixed Cornbread Mix
Milk or Water
Cheese, Pumpkin Seeds, Avocado, Sliced Radishes
- Bring a Dutch Oven or Large Pot to medium heat
- Add 1 tbsp of oil and crumble in Ground Venison and cook for 2-3 minutes
- Stir in onion, garlic, and butter. Allow to cook for an additional 2-3 minutes
- Add the can of diced tomatoes, black beans, wild game stock, tomato paste and bring to a simmer
- Stir in the Tacticalories Drop Tine Chili Mix
- Reduce heat to low, cover and allow to simmer for 1 hour 40 minutes to 2 hours until the beans are soft.
- While you are waiting, heat the waffle iron
- Use a premade cornbread mix such as Jiffy
- Add ½ extra the recommended amount of milk or water to the recipe. This will increase the viscosity of the batter to properly fill the waffle iron. Do not add too much liquid. The batter should still be thick.
- Add the batter to the waffle iron and cook until brown. Set the waffle aside until the chili is finished.
- Serve the chili over the cornbread waffle topped with cheese, sliced radish, avocado, and pumpkin seeds.