Hunter's Sweet 'n Spicy Chili

Hunter's Sweet 'n Spicy Chili Recipe

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Leah O'Connell


My husband and I have argued for years which chili recipe is the best, his or mine. We have come up with a wonderful, scrumptious and amazingly tantalizing chili compromise! What is the secret? His favorite BBQ sauce and my original chili recipe made with a wonderful venison/ground beef mixture. It's's SWEET...and it's oh, sooo yummy! Our eight children's the best. We serve it on the first day of buck season as our hunters arrive home, with a side of corn bread and a room filled with family! It doesn't get any sweeter than this...a memory to savor for generations to come.


★★★★★ 1 vote

20 Min
1 Hr 30 Min


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2 lb
venison/ground beef mixture (equal parts of each)
1 large
onion, chopped
1 large
green pepper
1 can(s)
28 oz. crushed tomatoes
1 can(s)
14.5 oz. stewed tomatoes
1 can(s)
15 oz. tomato sauce
1 can(s)
corn and black beans, each can drained well
1 can(s)
chili seasoned red kidney beans, not drained
1/8 c
sweet baby ray's original bbq sauce
1/8 c
sugar, granulated
1 tsp
cumin, ground
1/2 tsp
each of garlic powder, parsley, and salt
1/4 tsp
each of black pepper and cayenne pepper
about 1/4 tsp
each of oregano, italian seasoning, and basil
1/2 Tbsp
chili powder

How to Make Hunter's Sweet 'n Spicy Chili


  • 1Saute ground beef/venison until almost all pink is gone. Pour off fat. Add in the onions and sauté until slightly soft, but not transparent.
  • 2Add all ingredients and cook covered for at least one hour.
    TASTE, then adjust spices as needed. Uncover and cook for another 30 min – 1 hour.
  • 3Serve with homemade cornbread, buttered.
  • 4What to do with left-overs? Serve over cooked bowtie pasta and top with cheddar cheese and a dollop of sour cream. You will never go back to your old chili recipe!

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