This recipe comes from Episode 4 of Duck Camp Dinners featuring professional chef and hunter Jean-Paul Bourgeois. You can catch every episode of Duck Camp Dinners here.
There are a thousand different chili recipes, but when cooking at the duck camp, the best way to get hungry hunters fed with a smile on their faces is to keep things simple while simultaneously pulling as much flavor out of the ingredients as possible.
In true Cajun fashion, a portion of what we drink typically ends up in the pot. But in this particular recipe, bourbon is much more than an afterthought. The warm spices, vanilla, and oak give this chili a new flavor for your palate to process while still tasting like something momma would make. A quick chef's tip: Invest in a great chili powder or other singular spices to make your chili with. Never underestimate the power of quality spices in your cooking.
- 2 lbs. ground venison
- 1 lb. bacon, chopped
- 1 large onion, small diced
- 2 cloves garlic, minced
- 1 bunch green onions, sliced
- 3 cups stock
- 2 cups tomato sauce
- ¼ cup Creole Tomato & Onion Blend from Chef Jean-Paul X Spiceology
- 4 oz. bourbon
- Salt and pepper
- Toppings: cheddar cheese, grilled tortillas, avocado, and sour cream
Also works with
- In a cast iron pan, render bacon until it gets crisp.
- Add ground venison, onion, garlic, and green onion.
- Cook ingredients together until meat is brown.
- Add Creole Tomato & Onion Blend and stir into the meat mixture over medium heat until thoroughly incorporated. Cook for 5 minutes to toast the spice blend.
- Add your favorite bourbon and cook until the alcohol burns out.
- Add stock and tomato sauce.
- Bring chili to boil and then reduce to a simmer.
- Cook for 30 minutes.
- Season with salt and pepper.
- Serve with cheddar cheese, grilled tortillas, avocado, and sour cream.