Best Wild Game Chili
A rich and hearty slow-cooked wild game chili made with ground antelope, venison, and elk. Simmered with tomatoes, red wine, warm spices, and a touch of sweetness for bold, comforting flavor perfect for fall, hunting camp, or game day.
Servings: 6
Ingredients
- 1 lb ground elk
- 1 lb ground venison
- 1 lb ground antelope
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 large white onion, chopped
- 1 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 2-3 cloves garlic, minced
- 28 oz crushed tomatoes
- 14.5 oz diced tomatoes
- 14.5 oz beef broth
- 2 cups red wine
- 2 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 4 tbsp ground cumin
- 2 tbsp chili powder
- 1 tbsp paprika
- 1 tsp dried basil
- 1 tsp kosher salt
- 2 tbsp brown sugar
- 2 tbsp cornmeal
- 1 bay leaf
Instructions
- Heat a large stockpot over medium heat. Add butter and olive oil.
- Add chopped onion, red bell pepper, and garlic. Cook until softened, about 5–7 minutes.
- Add ground antelope, venison, and elk. Cook until browned, breaking up meat as it cooks.
- Stir in crushed tomatoes, diced tomatoes, beef broth, red wine, Worcestershire sauce, red wine vinegar, cumin, chili powder, paprika, basil, salt, brown sugar, cornmeal, and bay leaf. Mix well.
- Transfer mixture to a slow cooker. (Add 1 can of kidney beans, chili beans, or black beans during the last 2–3 hours if desired.)
- Cover and cook on low for 6-8 hours.
- Remove bay leaf before serving.
Notes
- Substitute any combination of wild game if you don’t have all three meats.
- Ground beef can be used if wild game is unavailable.
- Add 1 can of kidney beans, chili beans, or black beans during the last 2–3 hours if desired.
- Chili tastes even better the next day after flavors meld.