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2 lbs ground Venison

1 clove finely chopped Garlic

2-3 tbsp Chili Powder

1 chopped Yellow Onion

1 chopped Bell Pepper

1 lb Camellia Red Kidney Beans rinsed and soaked

2 14.5 oz cans Diced Tomatoes

1 14.5 can Tomato Sauce

1 can water

2 tbsp Worcestershire Sauce

2 tbsp Cumin

1 tbsp fresh chopped Oregano

2 tbsp finely chopped Jalapeno Pepper Slices

2 tbsp Chipotle Seasoning

Salt to taste

1. In large stock pot, brown meat until cooked thoroughly, drain.

2. Add Garlic, Chili Powder, Onion and Bell Pepper, cook until onions are transparent.

3. Add remaining ingredients, bring to a boil for 10 minutes then simmer on low heat for 3-4 hours.

4. Serve in bowls topped with shredded Sharp Cheddar Cheese and chopped Green Onions.

Serves 4

Recipe by Becky Campbell

Photos by Bonnie Marquette


My cousin Becky Campbell and I live in the wooded area of West Feliciana Parish, just outside of St. Francisville. The area is known as one of the finest deer hunting areas in the state. Hunting is a tradition in our family, going back for generations. The chili recipe is adapted from one of Becky’s grandmother’s recipes.

Deer meat, known as venison, is considered a delicacy in our family. Once a deer has been harvested, the deer is taken to a local business (Tip’s Seafood and Market in St. Francisville) that processes the meat; turning it into roasts, tenderloins, backstrap, sausage and ground meat. Venison is much leaner than ground beef and has a very medium to mild flavor if processed correctly. It’s also mixed with other types of meat such as beef and pork.

Every year during hunting season, Tip’s and other processors hold an event called, “Hunters for the Hungry” where hunters donate 1 or 2 deer to help feed the needy. It’s a grand event and we donate every year.