Recipe courtesy of Ron Tillett and Harold Ellis

Wild Game Chili

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 3 hr 30 min
  • Prep: 30 min
  • Cook: 3 hr
  • Yield: 6 to 8 servings
Share This Recipe



  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes. Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.
  2. Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher. Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile. Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer. Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.
  3. Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil. Cut the tomatoes in half and set cut-side down on the prepared baking sheet. Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
  4. Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours. Season with salt.
Amanda Freitag

Turkey Chili

32m Easy 97%
21m Easy 98%
Kwame Onwuachi

Beef Suya

11m Easy 100%
33m Easy 93%
Beekman Boys

Beef Chili Masala

24m Easy 96%
Kevin Gillespie

Chili Slaw Dogs

8m Easy 99%
20m Easy 98%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages