Whitetail Hunting photo

There are a lot of great venison chili recipes out there, but I can promise there are none easier—outside of maybe opening a can of Stagg’s—than this recipe for Five-Can-Chili.* This is the chili I make when I get home from hunting and need something hot and hearty in short order. All totaled, you can be eating this chili in little more than an hour, although the longer you simmer it, the better it gets. It’s not that spicy, so it’s great for crowds. Just serve it with diced jalapeños, hot sauce, or some white pepper so your friends and family can spice it to their liking.

* Yes, I realize there are only four cans in the photo. That 29-ounce can was literally the last can of kidney beans in the store Saturday morning. Apparently, polar vortex + deer opener + college gameday = chili in every pot.

Five-Can Venison Chili

2 Tbsp. canola oil
1 medium onion, diced
1/2 lb. ground venison
1/2 lb. venison stew meat
2 Tbsp. chili powder
1 Tbsp. kosher salt
2 tsp. cumin
2 tsp. ground coriander
2 15-oz. cans black beans, drained
2 15-oz. cans kidney beans, drained
1 10-oz. can Ro-Tel
1 32-oz. carton beef or vegetable stock

Heat the canola oil in a stockpot or Dutch oven set over medium-high heat. Brown the ground venison and diced stew meat in batches. Return all of the meat to the pot, toss in the onion and sauté 3-5 minutes. Sprinkle chili powder, cumin, coriander and kosher salt over the meat and onion mixture. Stir to coat well and let cook for a minute or two.

Dump in the beans, Ro-Tel, and enough vegetable stock to cover the meat and beans by about 1/2 inch. Stir to combine. Bring just to the boiling point, then cover and drop the heat to a low simmer. Cook for at least one hour before serving.