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Food & Entertaining | The Dish | October 2013

Venison Pumpkin Chili 

Servings: 10 




2 Tbsp Olive Oil

3 Pieces of Bacon, Diced

2 Lbs of Venison Stew Meat (trimmed of fat & sinew), in 2 inch cubes

1 Large White Onion, Diced

1 Bottle of Beer, (Lager or Dark Ale, or Oktoberfest)

2 Jalapeño Peppers, Chopped (seeds removed if desired)

3 Cloves Garlic, Minced 

1 Tsp Cinnamon

1 Tsp Chipotle Chili Powder 

1.5 Tsp Chili Powder 

1 Tsp Oregano

1 Tsp Cumin 

1 Tsp Cocoa Powder

1 15 oz can of of Pumpkin 

1 32 oz can of Crushed Tomatoes 

1 6 oz can Tomato Paste 

1/2 Tbsp Salt 

2 Tbsp Honey

4 Large Carrots, diced 

2 cans of Black Beans, drained and Rinsed 



1. In a large heavy pot, heat 2 Tbsp olive oil over medium heat

2. Add bacon to oil and Sautee bacon for 6 minutes (or until brown and crispy).

3. Pat the meat dry with a towel and season to taste with salt and pepper. 

4. Taking care not to crowd the pot, add meat to the pot with the oil and bacon and brown on all 4 sides. When the meat has browned remove it from pot and reserve. Leave the fat in the pot. Do this step in batches, if necessary.

7. Add diced jalapeño peppers, and diced onion to the same pot and saute for 3 minutes.

8. Add Garlic and allow to cook for 1 minute

9. While garlic is cooking, add all of the spices and salt. 

10. Add beer, tomato paste, pumpkin, canned tomatoes, and honey.

16. Add the browned meat and juices back to the pot and bring everything to a boil. Reduce heat to low, cover and allow to simmer for 2 hours.

17. Add carrots and drained black beans to the pot and bring to boil, then reduce heat to low and simmer for another 30-45 minutes.


*Serve hot and garnish with any combination of the following: pumpkin seeds, sour cream, cheddar cheese, tortilla chips, cilantro. 

Venison Pumpkin Chili 



Story By L. Taylor Smith  |  Photos By Casey Hilder

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2445 Hwy 51  |  Hernando, MS 38632  |  662-429-6397  |  fax: 662-429-5229​

Ivory Closet
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