Award Winning White Venison Chili By Chef Dean

This year's  Harbor Springs Chili Cook-Off is right around the corner.  Country Club of Boyne's Head Chef, Dean Grill, wanted to give you some inspiration and share with you his award-winning recipe.  Enjoy!

Award-Winning White Venison Chili

Serves 3-4


1 lb Venison Roast, chopped into cubes

1 lb Ground Venison

2 White Onions, rough chopped

1 cup Garlic, minced

8 oz Jalepeno Peppers, diced

8 0z Green Bell Peppers, chopped  

4 tsp Ground Cumin

2 tsp Dried Oregano

28 oz Chicken Broth

64 oz Canned White Beans

Smoked Gouda, Roasted Fennel Seed and Sour Cream to Garnish


1.      Brown all venison and set aside

2.      Cook onion in vegetable/canola oil until tender

3.      Mix garlic, jalepeno, bell peppers, cumin, oregano, and cayenne into onions

4.      Cool until tender on med-high heat for about 3-4 minutes

5.     Add in the venison, along with the broth and white beans, simmer for 15-20 minutes, stirring occasionally

6.      Remove from heat and serve

7.     Garnish with smoked gouda, roasted fennel seed and sour cream