By Mark Kenyon

There are few things as comforting as a hot pot of venison chili when you come in from a long day of hunting. It’s an even better welcome home when it’s the venison chili cooked by my fiance Kylie, as she makes the absolutle best chili I have EVER eaten. Given the fact that I’m a pretty big fan of all of you in the Wired TO Hunt Nation, I figured I shouldn’t be the only one enjoying this delectable venison dish – so my gift to you today is Kylie’s “Secret” Venison Chili Recipe – which I personally believe is the world’s best! Enjoy!

Screen Shot 2015-11-17 at 9.58.19 AM


2 lbs ground venison
1/2 package of thick cut bacon
2 cans canned mushrooms
1 green pepper (chopped)
1 med onion (chopped)
3 gloves garlic (minced)
1 (30 oz) can of Brooks Hot Chili Beans
1 (30 oz) can of tomato sauce
2 T Chili Powder
2 t paprika
red peper flakes and cayenne peper to taste

Screen Shot 2015-11-17 at 9.58.13 AM


1. Cut bacon strips into small piece (I use scissors) and add to a heated stockpot. Let bacon cook for 5-10 minutes (depending on how crispy you want it)
2. Add the peppers, onions and garlic and let cook for 7-10 minutes
3. Add the venison and cook until completely browned (you might need to drain some of the grease out)
4. Add the beans, tomato sauce, mushrooms, chili powder and paprika. I usually add 2 pinches of red pepper flakes and 1 pinch of cayenne pepper. It just depends on how spicy you want it.
5. Bring the chili to a boil, reduce heat and let simmer for 1-3 hours.

* I like to transport it to a crock pot and let it simmer all day.
Top off your bowl of chili with some shredded cheese, jalapenos or sour cream, then add a cold beverage on the side and enjoy!

Screen Shot 2015-11-17 at 9.58.28 AM