Deer Camp Twice Cooked Chili at Home or Camp
Experience the bold, smoky flavors of "Deer Camp Twice Cooked Chili," a hearty and robust chili recipe that's perfect for cozy nights at home or lively camp gatherings. Featuring tender ground venison (or lean ground beef), crispy bacon, and a vibrant medley of sautéed vegetables, this chili is packed with layers of savory goodness. Enhanced with a blend of chili powder, smoked paprika, cumin, and a surprising touch of cocoa powder, each bite delivers a deep, well-rounded flavor profile. The optional second cooking transforms this dish into a true masterpiece, further melding the spices and intensifying the richness. Simmered to perfection and topped with sharp cheddar, creamy sour cream, and fresh cilantro, this chili is comfort food at its finest. Whether you're sharing it fireside or at your dining table, this make-ahead crowd-pleaser will keep everyone coming back for seconds.
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Ingredients
- 2 pounds Ground venison (or lean ground beef)
- 0.5 pounds Thick-cut bacon, diced
- 1 large Yellow onion, diced
- 4 pieces Garlic cloves, minced
- 1 large Red bell pepper, diced
- 1 large Green bell pepper, diced
- 2 tablespoons Tomato paste
- 28 ounces Crushed tomatoes (canned)
- 2 cups Beef broth
- 15 ounces Kidney beans (canned, rinsed and drained)
- 15 ounces Black beans (canned, rinsed and drained)
- 3 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 2 teaspoons Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Unsweetened cocoa powder
- 2 tablespoons Olive oil
- 1 cup Cheddar cheese (for garnish)
- 0.5 cup Sour cream (for garnish)
- 0.25 cup Chopped cilantro (for garnish)
Directions
Step 1
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Step 2
Increase the heat to medium-high and add the ground venison (or beef) to the pot. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked, about 8-10 minutes. Remove the meat with a slotted spoon and set aside with the bacon.
Step 3
In the same pot, reduce the heat to medium and add olive oil if necessary. Sauté the diced onion, garlic, red bell pepper, and green bell pepper for 5-7 minutes, or until softened and fragrant.
Step 4
Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, black pepper, and cocoa powder. Cook for 2 minutes to toast the spices and blend the flavors.
Step 5
Pour in the crushed tomatoes and beef broth. Stir well to combine, then return the cooked venison and bacon to the pot. Simmer uncovered over low heat for 30 minutes to allow the flavors to meld.
Step 6
Stir in the kidney beans and black beans. Simmer the chili for an additional 20 minutes, stirring occasionally, until thickened to your desired consistency.
Step 7
For the second cooking (optional but recommended), transfer the chili to an airtight container and refrigerate overnight. Reheat gently over medium-low heat the next day, stirring occasionally. This step deepens the flavors for a richer chili.
Step 8
Serve hot in bowls, garnished with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro. Pair with crusty bread or crackers, if desired.
Nutrition Facts
| Serving size | (4270.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5248.2 |
| Total Fat 257.4g | 0% |
| Saturated Fat 110.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1220.6mg | 0% |
| Sodium 13434.3mg | 0% |
| Total Carbohydrate 255.1g | 0% |
| Dietary Fiber 81.8g | 0% |
| Total Sugars 59.6g | |
| Protein 484.8g | 0% |
| Vitamin D 51.3IU | 0% |
| Calcium 2572.1mg | 0% |
| Iron 63.7mg | 0% |
| Potassium 9941.6mg | 0% |
Source of Calories