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Sweet Onion Venison Chili

It’s not every day that you change a recipe that a Chef puts together but Chef Wutsch is a pretty nice guy, plus he lives in Montana and I live in Oklahoma, so it would take him awhile to get to me!

Seriously the only thing I changed is, instead of using two pounds of ground venison, I replaced one pound with cubed eye of round. This gave each bite a little different texture and flavor. You can cube up any kind of wild game for this part of the recipe.

Recipe by Chef Wutsch

Prepared by Greg Ray

All of our outside cooking is done on RecTec Grills and we use Made With Meat equipment for all of our wild game processing.

Venison Chili


  • Bacon
  • Venison 2lbs (We used 1lb ground and 1 pound cubed Eye of Round)
  • Sweet onion diced (1 cup)
  • Paprika 2 tsp
  • Chili powder 1T
  • Garlic Powder 2tsp
  • Black Pepper 1T
  • Cumin ground 1tsp
  • Celery seed 1tsp
  • Tomatoes diced 1 14oz can
  • Tomato sauce 1 can 8oz can
  • Beef Broth 1- 14oz can

Optional ingredients:

There are plenty of optional ingredients to add to this one. We also added some jalapeno, sweet peppers and pinto beans.

Cornstarch mixture:

  • Cornstarch 2T
  • Sugar 1T
  • Salt 1/2 tsp
  • Water 1/4 cup

Cubed Meat Seasoning

  • Flour 1 cup
  • RecTec Scramin Pig blend (Or your favorite spice blend)


  • In skillet melt bacon fat add ground venison to brown
  • Add onions to cook until translucent
  • Add all Chili dry ingredients and mix
  • Transfer to large pot for simmering
  • In same skillet add a little oil and heat on medium to medium high
  • Mix together flour and RecTec spice
  • Dredge cubed meat in mixture until well coated
  • Add to hot pan, careful to not over crowd pan (single layer only
  • Brown meat and transfer to pot with ground meat.
  • Add moist ingredients to pot
  • Blend cornstarch, sugar and salt
  • Add water and mix
  • Add mixture to chili, bring to a boil
  • Let simmer adjust consistency and flavor as needed.
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