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Growing up, Sunday’s in the winter months were for chili. It is a fond memory of mine to think back on my parent’s house being filled with the sweet and warm aroma of homemade chili on this day, and I looked forward to it each week. My mom usually used ground beef sourced from a local butcher when she made it, though over the years, I have tried various types of wildgame meat in it. Any ground red meat pairs excellent with this recipe, but our favorite has become using mule deer.

Prep Time: 15 minutes

Cook Time: 30-40 minutes

Servings: 6+

Supplies:

  • Large pot

Ingredients:

  • 1.5 pounds ground meat (we used mule deer)

  • 1 large onion, chopped

  • 3, 14.5 oz. cans diced tomatoes (we used diced tomatoes flavored with basil, garlic, & oregano)

  • 1, 29 oz. can tomato puree

  • 2, 15.5 oz. cans dark red kidney beans

  • 3 1/2 Tbsp. chili powder

  • 1 Tbsp. garlic powder

  • 19 oz. water

Directions:

  • Brown ground meat in large pot (that soup will be made in) with onion.

  • Add diced tomatoes, tomato puree, chili powder, and garlic powder to pot. Stir to combine and allow to simmer for 10 minutes.

  • Add dark red kidney beans (undrained) and water to pot. Stir well.

  • Allow to simmer uncovered for 30 minutes, stirring occasionally.

  • Serve and enjoy!


Browning the ground meat with the onion.

Browning the ground meat with the onion.


Before adding the dark red kidney beans.

Before adding the dark red kidney beans.


After adding the dark red kidney beans.

After adding the dark red kidney beans.


Topped with shredded cheddar cheese.

Topped with shredded cheddar cheese.


Served and ready to enjoy!

Served and ready to enjoy!


Joe’s 2020 DIY backcountry mule deer that the ground meat that was used for this recipe came from.

Joe’s 2020 DIY backcountry mule deer that the ground meat that was used for this recipe came from.