Search
by Ingredient
Bullard's Best Yet Chili

Bullard's Best Yet Chili

StarStarStarStarHalf star

Submitted by cerelyn

Bullard’s chili pairs lean venison with pork in a hearty bowl of pinto beans, tomatoes, peppers, and cilantro, seasoned with chili powder and cumin. A from-scratch wild game chili worth cracking a beer for.

YIELD

6 servings

PREP

10 min

COOK

50 min

READY

1 hrs

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.

Ingredients

¼ 113.4
POUND G PINTO BEANS
or kidney beans
14 404.6
OUNCES ML/G TOMATOES
¾ 340.2
POUND G ONIONS
chopped
½ 226.8
POUND G GREEN BELL PEPPER
chopped, or celeries
1 15
TABLESPOON ML VEGETABLE OIL
2 2
CLOVES EACH GARLIC
¼ 59
CUP ML CILANTRO
¼ 59
CUP ML BUTTER
1 ¼ 567
POUNDS G VENISON
½ 226.8
POUND G PORK
¼ 59
CUP ML CHILI POWDER *
1 15
TABLESPOON ML SALT
1 5
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML CUMIN SEED

Directions

Wash beans and soak overnight in water 2 above beans.

Cook in same water u ntil done; do not drain.

Add tomatoes and simmer for 5 minutes.

Sauté green peppers in salad oil for 5 minutes.

Add onions and cook until tender, stirring often.

Add garlic and cilantro. Melt butter in large skillet and sauté meat for 15 minutes.

Add meat to onion mixture and stir in chili powder.

Cook 10 minutes.

Add this to beans and the spices. Simmer covered for one hour; cook uncovered for 30 minutes.

Place beer near chili pot and call me.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 316g (11.1 oz)
Amount per Serving
Calories 332 44% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 1302mg 54%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 68g
Vitamin A 16% Vitamin C 71%
Calcium 6% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe