Cache Creek Enterprises


An Authority on Game Cookery
& Avid Outdoorsman

Certified Chef Albert Wutsch

Bringing the Field to Your Table

Books | Videos | Seminars |

Backcountry & Lodge Hunting
& Fishing Camp Chef

Cache Creek Enterprises
38 Canyon View Drive
Missoula, MT 59802

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Traditional Style Venison Chili

IUP created recipe that chefs and students served at the HSH fundraiser at the Allegheny Sports Show



  • 1 tablespoon vegetable oil
  • 1 small onion, ¼ inch small dice
  • 1 small green bell pepper*, ¼ inch small dice
  • 2 cloves garlic, peeled and chopped fine
  • 1 pound of Ground Venison
  • 1 – 28oz can of Diced Tomatoes
  • 1 – 6 oz can of Tomato Paste
  • 3 tablespoons of Chili Powder
  • 1 ½ teaspoons Salt
  • 1 teaspoon Black pepper
  • 1 – 16 oz can of Red Kidney beans**, drained & rinsed


  1. Heat oil in a medium large sauce pot over medium heat.
  2. Add diced onion and pepper cook for 3-4 minutes. 
  3. Add the ground venison and garlic. Cook the meat, stirring often to break up the meat, until fully cooked, approximately 7 minutes. The meat should be brown. 
  4. Add the remaining ingredients, bring to a boil then turn down to low heat and simmer for 1 hour.
  5. Enjoy this Traditional style chili as is or with optional toppings listed below.

 Optional toppings:

  • Shredded Cheddar cheese, sour cream, chopped fresh green scallions.
  • Serve over or alongside your favorite cornbread.

Optional Substitutions:

*Add finely chopped jalapeños for a spicy kick.

**Substitute a different type of canned bean. White kidney beans, garbanzo beans, black beans or a combination.


Visit for more recipes and to order my books, "The Art Of Cooking Venison", "The Art of Barbecuing and Grilling Game" and the dvd, "The Art of Backyard Butchering". Cache Creek Enterprises, 38 Canyon View Drive, Missoula, Mt. 59802



NRA News Cam & Co Interview Chef Wutsch

Chef Wutsch is interviewed by Cam Edwards of Cam & Co. at the 2014 Great American Outdoor Show. Chef Wutsch was also interviewed by Cam & Co. Interview by phone.

“Our attendees have raved about Chef Al’s seminars on game cookery. He is an excellent choice for a seminar presenter!”

Chris O’Hara, Event Director of Great American Outdoor Show by the NRA.

“Chef Wutsch's delicious recipes and handy preparation tips underscore his mastery of the true art of cooking venison."

Jackie Bushman, CEO & Publisher

“Chef Al’s Grilled Turkey Breast with Peach Chutney is out of this world!”

Mark Drury, Owner, President
Drury Outdoors, Bloomsdale, MO

 “When it comes to barbecuing and grilling game, it doesn’t get any better than this!”

Steve Stoltz, World & Grand National Champion Turkey Caller, Hunter's Specialties, MO.


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