Mule Deer Chili

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!