Cache Creek Enterprises

Presents

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

chef@venisoncache.com

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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

 

Ingredients:

  • 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

 Method:

  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 venisoncache.com 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

 

 

2018 Sport Show Schedule 

Mark your calendars!

I'll be at each of these shows conducting demonstrations and hope to see you there.

We added a new section to our website, As Seen At Sport Shows The section contains recipes demonstrated at sports shows around the country, relevant articles and an image gallery.

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.

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

Jackie Bushman, CEO & Publisher
Buckmasters

“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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