Recipe /

Vermont Whitetail Chili with Maple Syrup and Apples

Vermont cooking wants a wild game chili that feels rooted in the ground it came from. This version uses venison with the produce and pantry notes that already belong to Vermont.

Recipe Details

  • Prep time: 20 minutes
  • Cook time: 55 minutes
  • Servings: 4
  • Difficulty: Moderate

Ingredients

  • 2 pounds ground venison
  • 2 tablespoons neutral oil
  • 1 large onion, diced
  • 2 cups diced maple syrup
  • 2 cups diced apples
  • 3 garlic cloves, minced
  • 2 tablespoons chile powder
  • 1 teaspoon cumin
  • 1 can crushed tomatoes
  • 2 cups stock
  • Kosher salt and black pepper

Instructions

  1. Brown the venison in oil and remove it to a bowl.
  2. Cook the onion, maple syrup, and apples until the edges pick up color, then stir in the garlic and spices.
  3. Return the meat to the pot with tomatoes and stock and simmer until thick and settled.
  4. Season aggressively and serve with cornbread, rice, or a spoonful of sour cream.

Why It Works In Vermont

This recipe is tied to Vermont through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.