Rick’s Deer Camp Chili

 in Favorite Recipes by

Provided by Rick Hensley for the November 2017 issues of NOW Magazines.

  • 2 1/2 lbs. ground venison
  • 1 1/2 lbs. hot, wild hog breakfast sausage, chopped into bite-size chunks
  • 1 large onion, diced
  • 1 1/2 tsp. Lawry’s Seasoned Salt
  • 1 1/2 tsp. Lawry’s Seasoned Pepper
  • 1 tsp. Worcestershire sauce
  • 1 tsp. paprika
  • 1 1/2 tsp. cumin
  • 1 1/2 tsp. oregano
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 4 Tbsp. chili powder
  • 1 tsp. ground red pepper (optional)
  • 1 10-oz. can Ro-Tel
  • 1/2 8-oz. can tomato sauce
  • 3 1/3 cups cool water (divided use)
  • 1 can of Ranch Style Beans with Jalapeños (optional)
  • 2 Tbsp. flour
  • Salt and pepper, to taste
  1. Season the meat and onion with the seasoned salt, seasoned pepper and Worcestershire sauce. Cook until done, approximately 15 minutes.
  2. Drain off most of the fat, leaving a little for flavor.
  3. While the meat is cooking, measure out the remaining spices into a small bowl. This chili already has a little kick to it, but you can add red pepper to heat it up more.
  4. When the meat is fully cooked, add the Ro-Tel, tomato sauce, 3 cups water and remaining spices. Bring to a slow boil then reduce heat, cover and simmer. If desired, add beans while simmering.
  5. Let simmer for 1 hour, stirring occasionally.
  6. To thicken: Add flour to 1/3 cup cool water in a small Tupperware bowl with lid. Shake until blended well. Slowly pour into chili while stirring. I like my chili a little thinner. If you want yours thicker, add a little more flour. Salt and pepper to taste.