Conservation Kitchen: Chef Max Hardy Prepares Venison Chili

Watch AJ Williams, managing editor of the Michigan Chronicle and celebrity Chef Max Hardy (@ChefMaxHardy) talk wildlife conservation and cook up a delicious venison chili.

Chef Max Hardy’s Spicy Venison Chili 


4 pounds ground venison  

¼ onion (diced) 

1 tablespoon cumin powder  

1 cup vegetable stock  

2 cloves garlic (minced)  

1 tomato (diced) 

1 jalapeño, small (diced)  

15 ounces tomato sauce  

2 tablespoon chef max spice blend- cajun  

4 tablespoons chili powder  

1 teaspoon chipotle sauce  

1 bunch cilantro (chopped)  

Preheat a large stock pot on medium-high heat. Add ground venison and brown for three minutes, stirring frequently. Add tomato, onion, garlic, jalapeño and stir for three minutes.  Add the remaining ingredients and stir a few times. Reduce heat to medium and allow to simmer for 45 minutes, stirring occasionally. Add salt to taste.   

Garnish when finished with shredded cheddar cheese, sour cream and cilantro. 

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