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Two Bean Venison Chili

Russ Myers


Recipe and photo suppied by Eric Myers

★★★★★ 3 votes
Stove Top


1 or 2 lb
ground venison
1/2 gal
frozen bag of tomato puree (boiled then drained)
1/2 jar(s)
spaghetti sauce
1 c
salsa, chunky or garden style
1 c
chili sauce
1 can(s)
black beans (drained)
1 can(s)
white kidney beans (drained)
1 small
1/2 clove
1/2 c
soy sauce
lime juice
1/4 c
4 Tbsp
chili powder
2 Tbsp
lowry’s salt
2 Tbsp
garlic salt
1 Tbsp
coarse ground salt
1 Tbsp
cracked ground pepper
2 tsp
red cayenne pepper


1Boil frozen tomato puree and strain through colander. Return drained puree to stock pot then combine spaghetti sauce, salsa, chili sauce, ketchup, and both cans of beans to tomato base. Separately, brown ground venison using non-stick spray or light oil due to leanness of venison.
2Add soy sauce and lime juice to venison and simmer. Drain ground venison and add to tomato base in stock pot. Sautee onions and garlic then combine to base.
3Add all dry ingredients to base. Stir. Do not add dry ingredients directly to ground venison as it cooks by itself. This will dry out the ground venison and apply a heavy salt taste to the meat instead of the chili.
4Top with saltine crackers, shredded cheddar cheese, sour cream and enjoy!

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American