I love whitetail deer season. It’s not because I love killing deer. In fact, every time I’m successful at it there’s a small pang of sadness. I love deer hunting because I’m a meat eater and theres something satisfying about putting protein on the table that you prepared, start to finish yourself. Another thing to love about deer season in northeast Tennessee is that it takes place during the coldest months in the year and I can’t think of a better cold weather food than chili.

When I’m making a recipe I want it to have as few ingredients as possible but still have the most flavor. I’m all about using as fresh ingredients as possible but am also very busy and will also use shortcuts in recipes whenever possible. The following recipe is one that is extremely easy to make and takes about 35-40 total minutes to make and is extremely easy.



  • 2 lb Ground Venison (you can use ground hamburger or turkey if you’d like)
  • 1 Large Yellow Onion, finely chopped
  • 1 Large Green Bell Pepper, finely chopped
  • 1 Jalapeno Pepper, finally chopped
  • 1/2 Habanero Pepper, finely chopped
  • 8 Garlic Cloves, minced (or 4 Tbsp pre-minced Garlic)
  • 30 oz Dice Tomatoes w/ Juice (if you use the kind with peppers in it, you may omit the peppers from above)
  • 6 oz Tomato Paste
  • 2 cups Bone Broth (beef stock will work)
  • 2 tsp Smoked Paprika
  • 1.5 Tbsp Chili Powder
  • 1.5 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Ground Cumin
  • 1.5 tsp Salt
  • 1 tsp Black Pepper


  1. Add venison to a large, tall sided pan and break apart the meat. Add in the green pepper, onion, jalapeno, and habanero. Cook on medium heat until venison is browned.
  2. Once venison is browned, add the remaining ingredients and bring to a boil. Reduce to a simmer and cover for 30 minutes.
  3. Top how you choose. I like avocado, feta, and cilantro.