IMG_2821Chili, everybody likes a good bowl of chili. There are so many ways to make chili. With beans, without beans, different meats, obscure chili powders…Chili has got to be one of the most versatile main dishes on the planet.  This is a simple tasty one that  Mike Deming usually brings to hunt camp every year. Frozen in a block, it doubles as ice for the cooler and then onto the camp stove for a quick supper. There is nothing like coming back to camp after a long day of brush beating and warming up to a bowl of hot chili. Disclaimer (Eating this chili for several days will have its consequences…)


  • 2 lbs ground venison
  • 1 lb of venison cut into ½ inch cubes
  • 2 large sweet onions chopped
  • 2 15 oz cans Kidney beans with juice
  • 1 large 46 ounce can V-8
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon of cumin
  • 1 lb block Velveeta cheese cut into 1 inch cubes
  • Kosher salt / pepper

Preparation Method:

In a large heavy pot over medium-high heat brown the ground venison. Remove to a plate and brown the venison cubes. You can use any type of game meat for this recipe. I use a combination of ground and cubed meat to create a nice texture, but you can use all ground or all cubed meat, your preference. Remove the rest of the venison to the plate. Sauté the onions in the pot over medium heat until tender. Now add the meat back and stir. The kidney beans with all the juices are added next along with the V-8 juice. Add the basic spice mix of chili, garlic, and cumin. You can get quite creative at this point and add a variety of different chili powders or fresh peppers. I like to kick it up a bit and usually go overboard for most tastes, but I really love the heat.

Reduce the heat and simmer covered for 2-3 hours stirring (and tasting) frequently. When done simmering add the Velveeta cheese and stir in well until it has melted and added a nice “queso” touch. Salt and Pepper to taste and add some additional chili powder if needed. Stir this baby well and serve with some with some corn bread or a French baguette. It goes perfectly with a bold red wine available at  This is great chili and a godsend in hunt camp. Make it ahead of time and freeze it. You have to love a great camp chili. Thanks for the memories Mike!