Hunter's Sweet 'n Spicy Chili Recipe

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Hunter's Sweet 'n Spicy Chili

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


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


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!

About this Recipe