Entree: United States – Montana – Montana Venison Chili

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs

Ingredients

- 2 lb (907 g) ground venison
- 4 slices bacon, chopped (approx. 3 oz / 85 g)
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped (approx. 8 oz / 225 g)
- 1 large green bell pepper, chopped (approx. 6 oz / 170 g)
- 2 jalapeno peppers, seeded and finely chopped (approx. 40 g)
- 4 cloves garlic, minced (approx. 12 g)
- 2 (15 oz / 425 g) cans pinto beans, drained and rinsed (total drained ~28–30 oz / 800–850 g)
- 1 (28 oz / 800 g) can crushed tomatoes
- 1 (14.5 oz / 410 g) can diced tomatoes
- 2 cups (480 ml) low-sodium beef or game stock
- 3 tbsp (45 ml) chili powder
- 2 tsp (10 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) ground coriander
- 1 tbsp (12 g) packed brown sugar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 1–1 1/2 tsp (6–8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (16 g) masa harina (corn flour) mixed with 1/4 cup (60 ml) cold water to make a slurry
- Optional toppings: 1 cup (115 g) shredded cheddar cheese; 1/2 cup (120 ml) sour cream; 4 green onions, thinly sliced (approx. 40 g); handful fresh cilantro

Instructions

Short Description:
A hearty Rocky Mountain chili made with locally sourced ground venison, beans, tomatoes, and warm spices, simmered until rich and slightly gamey—built to be a complete, satisfying main course.

Regional Notes:
This Montana version highlights local venison and uses pinto beans and simple pantry chili spices common in Rocky Mountain home kitchens. The recipe balances the lean, gamey flavor of venison with a touch of sweetness and umami so it differs from beef-centered Southwestern chilies and from milder Midwestern variants.

1. In a large Dutch oven or heavy pot over medium heat, cook the chopped bacon until fat is rendered and pieces are crisp, about 5–7 minutes. Use a slotted spoon to transfer bacon to a plate and reserve the fat in the pot.
2. Add the vegetable oil to the reserved bacon fat if needed, then increase heat to medium-high. Add the ground venison in batches and brown, breaking it up with a spoon, until no pink remains and some browned bits form, about 6–8 minutes total. Drain off and discard any excess liquid if it accumulates.
3. Push the venison to one side, add the chopped onion, bell pepper, and jalapeno to the pot. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook 30 seconds more until fragrant.
4. Sprinkle in the chili powder, cumin, smoked paprika, oregano, and coriander. Stir constantly for 1 minute to bloom the spices and coat the meat and vegetables.
5. Add the crushed tomatoes, diced tomatoes, drained pinto beans, beef/game stock, Worcestershire sauce, brown sugar, and half the cooked bacon. Stir to combine and bring to a gentle boil.
6. Reduce heat to low, partially cover, and simmer gently for 45–60 minutes, stirring occasionally, until flavors meld and the chili thickens. Taste and adjust seasoning with salt and pepper.
7. If you prefer a thicker, slightly corn-forward body (traditional in Montana home chili), whisk the masa harina slurry again and stir it into the chili. Simmer 5–10 minutes more to cook the masa and thicken the chili.
8. Stir in the apple cider vinegar and the remaining crispy bacon just before serving to brighten flavors. Adjust salt and pepper as needed.
9. Ladle chili into bowls and offer optional toppings: shredded cheddar, a dollop of sour cream, sliced green onions, and cilantro. Serve hot as a complete main course; cornbread or simple biscuits are optional accompaniments.