14 deer chili recipes

Try a different kind of chili this winter with this simple and succulent crockpot dish that is sure to have you licking your fingers.

Texas-style venison chili simmered in beer and beef stock with chili powder, cumin, coriander, and masa harina. No beans, no tomatoes, just bold meat-and-spice flavor that deepens overnight.

Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.

A big-batch, three-meat chili of beef, pork, and chicken, with the beef marinated overnight in burgundy wine, then slow-simmered for hours with beer, Sauterne, and a wallop of chiles. Serious chili for a crowd.

Oven-roasted chili peanuts with cumin, dried red chilies, and chili powder. Raw peanuts baked twice until golden and coated in smoky, spicy seasoning.

First Alert Chili made with 4 pounds of ground beef, kidney beans, beer, and blended plum tomatoes. A big-batch chili loaded with cumin, paprika, and heat.

Corn chili: a vegetarian Mexican-style chili built on rehydrated ancho chiles, fresh corn, and beer. Deep smoky heat balanced by sweet corn puree and finished with lime. Meatless chili that tastes serious.

Vegan black bean and cashew chili with jalapeño, Anaheim chiles, and a splash of beer. Cashews lend hearty body to this meatless chili. Top with avocado, cilantro, and crisp tortilla chips.

Homemade garden pesticide using beer, garlic, hot chili peppers, and blended bugs to trap slugs and repel plant-chewing insects the old-fashioned way.

A quick and savory chili that tastes wonderful with a bread bowl or dinner rolls.

Texas-style venison chili simmered with beer, chili powder, cumin, and masa. No beans, no tomatoes, just slow-cooked wild game heat thickened to a rich, spoonable stew.

Pork chili verde slow-cooked with tomatillos, jalapeños, and green chiles, then crisped under the broiler. Tex-Mex burrito and bowl filler with deep, smoky flavor.

Texas-style smoked brisket with a spicy chili rub and a beer-based mop sauce. Smoked low and slow over wood chips for tender, smoky bark and pink smoke ring.

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.