Hunter’s Camp Chili: A Venison or Elk Recipe with Hunter’s Grind

From the field to the supper table

You put plenty of work into your harvest. Make the most of it with a hearty pot of chili for cool Wyoming evenings.

Our Wyoming Wagyu Hunter’s Grind is a high-fat ground beef blend made for mixing with lean wild game. It brings richness and moisture to venison or elk—whether you’re making burgers, fresh sausage, or a pot of chili to share.

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Hunter’s Camp Chili

Serves 6–8

Ingredients

• 1 lb ground venison or elk

• 1 lb BHMF Hunter’s Grind

• 1 large onion, diced

• 3 garlic cloves, minced

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 2 tablespoons tomato paste

• 1 can (28 oz) crushed tomatoes

• 1 cup beef broth, plus more as needed

• 2 cans (15 oz each) kidney or pinto beans, drained

• Salt and black pepper, to taste

Wyoming Wagyu Ground Beef - Hunter’s Grind

$12.75

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Instructions

1. Brown both meats with the onion in a large, heavy pot over medium heat, breaking the meat into crumbles. Spoon off excess fat if needed.

2. Stir in garlic, spices, and tomato paste. Cook for 1 minute.

3. Add tomatoes, broth, and beans. Bring to a gentle simmer.

4. Simmer partially covered for 30–45 minutes, stirring occasionally. Add broth if you prefer a thinner chili. Ensure the ground meat reaches 160°F, checked with a food thermometer.

5. Taste, adjust the seasoning, and serve with cornbread, shredded cheddar, or a spoonful of sour cream.

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Have wild game in the freezer? Let’s put it to good use.

Contact Big Horn Mountain Farms at Sales@BigHornMountainFarms.com or 307-217-9119 to ask about Hunter’s Grind or get help planning your order.

Big Horn Mountain Farms — Raised in the shadows of the Bighorn Mountains.