Dutch Oven Marsh and Meadow Chili

It is that sweet time of year when both waterfowl and whitetail deer hunting is open in New York State.  This recipe celebrates both species.  Taste-tested many times, this recipe has been perfected and is truly delicious.  It would win many a chili cook-off!  Thank you Keith Tidball for perfecting the recipe and taking the photos!


  • 2 lb. ground venison
  • 1 lb. smoked goose or duck breast, chopped
  • 2 onions, diced
  • 1 red pepper, diced
  • 1 Chili pepper, finely chopped
  • 1 jalapeno, finely chopped
  • 2-3 cloves of garlic, minced
  • 1 (14 ounce) can Mexican-style tomatoes
  • 2 (8 ounce) cans tomato sauce
  • 1 (16 oz.) jar home canned tomatoes (if unavailable, add a second can of Mexican-style tomatoes)
  • 2 Tablespoons cumin powder
  • 2 Tablespoons  chili  powder
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika (smoked, if you can find it)
  • 2 Tablespoons brown sugar
  • 1 Lime – juiced (save juice in a bowl)
  • 1 (14 ounce) can kidney beans, drained and rinsed
  • 1 (14 ounce) can black beans, drained and rinsed
  • 1 (14 ounce) can pinto beans, drained and rinsed

TOPPINGS: sour cream, shredded cheddar cheese, green onion or chopped chives, guacamole


  1. Brown ground and chopped meats with onions and peppers in a Dutch oven. Add the garlic and sauté an additional 30 seconds.
  2. Drain excess fat (if any) and add tomatoes and seasonings. Bring to a boil.
  3. Add beans and lime juice, reduce heat, cover and simmer for 1 to 2 hours.
  4. Adjust seasonings to your taste and serve with toppings.







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