2022 Holiday Message from B&C

On behalf of the entire team at the Boone and Crockett Club, we want to express our sincerest gratitude for your support. Your dedication to conservation, hunting, and outdoor traditions is a vital part of what makes our organization so special.

Here is a delicious recipe for wild game that you can enjoy as a way to celebrate and appreciate the outdoors.

Wild Game Chili

INGREDIENTS

1 pound ground or cubed wild game meat (such as venison, elk, or moose)
1 tablespoon olive oil
1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (14.5 ounces) diced tomatoes, undrained
1 can (15 ounces) kidney, black, or pinto beans, rinsed and drained
1 can (14.5 ounces) tomato sauce
1 cup water
Optional: 1-2 teaspoons of diced fresh jalapeno peppers, or 1/2-1 teaspoon of dried chili flakes 

INSTRUCTIONS

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground wild game meat and cook until browned, breaking it up into small pieces as it cooks.

Add the onion, bell pepper, and garlic to the pot and cook until the vegetables are tender, about 5 minutes.
 
Stir in the chili powder, cumin, salt, and black pepper. OPTIONAL: Add 1-2 teaspoons of diced fresh jalapeno peppers, or 1/2-1 teaspoon of dried chili flakes (depending on your desired level of spice).

Add the diced tomatoes, kidney beans, tomato sauce, and water to the pot. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.

Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, and green onions.

We hope you enjoy this recipe and that it helps you to celebrate and appreciate the outdoors and the wild game that it provides.