How to Make Chili – Venison Chili

It’s mating season in Maryland. Wait, let me clarify that statement.  It’s deer mating season in Maryland and the deer are love-sick and forlorn.  My dad was a hunter (see picture below) and I have always enjoyed a venison meal.  This recipe will teach you how to make chili, venison chili to be exact.  It’s delicious!


  • 2 lbs. ground venison
  • 1 pound hot bulk breakfast sausage (mild is optional)
  • 1 can Campbell’s cream of mushroom soup
  • 1 large jar of medium salsa (mild if you don’t like it spicy)
  • 1 large can of tomato sauce
  • 2 packages of McCormick Chili (hot) seasoning
  • 1 can of Bush’s chili beans
  • 2 cans of kidney beans (1 dark bean and 1 light bean)
  • 1 small block of Velveeta Mexican cheese
  • chili powder to taste
  • red pepper flakes to taste
  • Tabasco hot sauce to taste


  1. Brown venison and sausage and drain.
  2. In a large pot combine soup, tomato sauce, salsa, and beans (drained and rinsed) and seasonings. Stir together.
  3. Add meat to pot and heat through.
  4. Add 1/2 block of Velveeta cheese (cubed for easier melting) to mixture and stir occasionally.
  5. Let simmer at least an hour to marry all your flavors together.
  6. Serve with shredded Cheddar or Colby Jack cheese and top with sour cream, and scallions (optional). Don’t forget the corn bread!

dad hunting pic

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