Bullard's Best Yet Chili

Two meats are better than one in this chili. Lean venison brings deep, gamey flavor, while a little pork adds the fat and richness that keeps the whole pot from tasting dry, a smart pairing hunters have relied on for generations.

The beans are cooked from scratch here, soaked overnight then simmered in their own liquid, which you don’t drain. That starchy bean broth gives the chili natural body and a rounder flavor than canned.

Onions, green pepper, and garlic get sauteed soft, the meats browned separately in butter, and everything comes together with a generous hit of chili powder and cumin.

Fresh cilantro stirred in brightens all that long-simmered richness.

Then it’s just a matter of patience: covered for an hour, uncovered for thirty more, until thick and deeply flavored. The recipe’s own advice for the wait? Crack a cold beer.

Pro Tips

• Don’t drain the beans after cooking; that starchy liquid thickens the chili and adds flavor, just as the recipe directs.
• Brown the venison and pork well before adding them in; the caramelized bits build the chili’s backbone.
• Stir the cilantro in near the end so it stays fresh and bright rather than cooking away.

Variations

• Use kidney beans instead of pinto, as the recipe allows, or a mix of both.
• Swap in beef or add a smoky chipotle for extra depth.
• Top with shredded cheese, diced onion, and a dollop of sour cream.