Smoky Venison Chili
Venison and beans simmered over campfire coals until smoky and rich. A one-pot meal that feeds six and rewards a slow burn.
- calories
- 410
- weight
- 13 oz
- cal / oz
- 32
- protein
- 45 g
- serves
- 6, scales
- prep
- 15 min
- cook
- 35 min
- total time
- 50 min
- water
- 750 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Campfire coals
- Car camping
- Dairy free
- Gluten free
- Nut free
- One pot
- Grab and go
- Needs a cooler
- Actual cooking
Ingredients
| Ground venison | 2 lbs | vacuum-sealed or keep cold in cooler |
|---|---|---|
| Bacon | 6 strips | about 6 oz, shelf-stable |
| Canned dark red kidney beans | 2 cans (15 oz each) | drain before using |
| Canned tomato sauce | 1 can (15 oz) | |
| Chipotle peppers in adobo | 2–3 peppers plus sauce | from 1 can, roughly 7–10 oz |
| Beef bouillon cubes | 2 cubes | will make 3 cups broth with boiled water |
| Dehydrated onion flakes | 1/4 cup | replaces 1 medium fresh onion |
| Garlic powder | 1 tsp | replaces 3–4 fresh cloves |
| Smoked paprika | 2 tsp | |
| Ground cumin | 2 tsp | |
| Dried oregano | 1 tsp | |
| Dried thyme | 1 tsp | |
| Bay leaf | 2 | |
| Olive oil | 2 tbsp | for browning |
| Salt and black pepper | to taste |
Method
- Dice bacon and cook in your pot or dutch oven over coals until edges crisp and fat renders. Remove bacon and set aside.
- Brown the venison in the bacon fat, working in batches so it colors well. Don't crowd the pot.
- Add dehydrated onion, garlic powder, paprika, cumin, oregano, thyme, and bay leaf. Toast for 30 seconds until fragrant.
- Dissolve beef bouillon in 3 cups of boiled water, then pour into the pot. Add tomato sauce, drained beans, and chipotle peppers with their sauce.
- Return crumbled bacon to the pot. Bring to a simmer.
- Simmer 30–40 minutes, stirring occasionally. The chili should thicken and flavors will meld.
- Remove bay leaf. Taste and adjust salt and pepper.
- Serve hot.
Venison carries a depth that a long simmer needs. The chipotle peppers in adobo (already canned, shelf-stable) do the heavy lifting—they add both heat and smoke without needing fire-roasted fresh peppers. Dried onion and garlic replace fresh versions; they reconstitute into broth and carry the same flavor at half the weight.
The beans thicken the broth and carry the protein. Leave this simmering at the edge of the fire and it improves through the night. Skip the bacon fat or the chipotle and you have a thin meat soup instead of a chili.
Packing
Venison kept cold in cooler or vacuum-sealed. Dried spices, bay leaf, dehydrated onion, and garlic powder in one bag. Bacon kept in a separate bag. Canned beans, tomato sauce, and chipotle peppers in cooler or camp stores. Bouillon cubes in a small container.
Variations
- Add fresh onion and bell peppers if available; chop fine and add with the spices, simmering 10 minutes longer.
- Use canned or fresh game fish instead of venison.
- Serve over cornbread, hardtack, or biscuits cooked over the fire.
- Omit tomato sauce and double the broth for a brothier version.
https://2nerdsinatruck.com/venison-chili