Conservation Kitchen: Venison Chili with Chef Max Hardy

Watch AJ Williams, managing editor of the Michigan Chronicle, and celebrity chef Max Hardy talk wildlife conservation and cook up a delicious venison chili.

Wildlife conservation and feeding families.

Every hunting and fishing license sold in Michigan goes toward the conservation of Michigan’s forests, waters and wildlife, which totaled nearly $65 million just last year alone. All hunters and anglers can donate $1 to the Michigan Sportsmen Against Hunger program when they apply for a license. The fees generated are used to implement a program to distribute wild game to people in need.

Chef Max Hardy’s Spicy Venison Chili

  • 4 pounds ground venison  

  • ¼ onion (diced) 

  • 1 tablespoon cumin powder  

  • 1 cup vegetable stock  

  • 2 cloves garlic (minced)  

  • 1 tomato (diced) 

  • 1 jalapeño, small (diced)  

  • 15 ounces tomato sauce  

  • 2 tablespoon chef max cajun spice blend  

  • 4 tablespoons chili powder  

  • 1 teaspoon chipotle sauce  

  • 1 bunch cilantro (chopped)  

Preheat a large stockpot on medium-high heat. Add ground venison and brown for three minutes, stirring frequently. Add tomato, onion, garlic, jalapeño and stir for three minutes.  Add the remaining ingredients and stir a few times. Reduce heat to medium and allow to simmer for 45 minutes, stirring occasionally. Add salt to taste.   

Garnish when finished with shredded cheddar cheese, sour cream and cilantro.

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