When you grow up in the South, you get used to a lot of things that might make people elsewhere a little...uneasy (and no, I’m not just talking about the bad stuff). Things like Moon Pies for dessert, putting lightning bugs in jars, and understanding the beautiful inclusivity of “y’all.”

In Haywood County, where I’m from, hunting and fishing weren’t just hobbies—they were part of life. My friends and family spent chilly mornings in the woods or on the water, bringing food home for the people they loved. Those meats would show up at parties, in care packages, or on the dinner table (trout was always my favorite). I loved fishing with my dad and Papaw, but hunting wasn’t really for me. I’ve really never had any judgment around it, though. In fact, I didn’t even realize hunting was so polarizing until I was older and learned how much people hated it—even folks who eat meat!

Now, I’m not here to argue the ethics of hunting and fishing. One, because vegans scare me. Two, because that’s not really the point of this post. What I do want to say is this: there’s something sacred about killing, cleaning, and preparing your own food. There’s a meditation to it. A deep respect for what that animal is about to provide for your loved ones. It’s solemn work, no doubt. Taking a life is never light. But even in its messiness, it’s an act of care. And what we do with that meat is often the complete opposite of the violence it took to get there: we prepare it as a meal for others. We share plates and stories. We celebrate the accomplishment of providing. That juxtaposition has always fascinated me, especially as an Appalachian woman. It's messy and layered, but it means something.

This year, my husband shot, cleaned, and processed two deer. It was his first successful hunt of the animal, and he was proud—and rightfully so. He is an incredible provider in a multitude of ways for our small family, so it doesn’t surprise me at all that he found this accomplishment to be important and powerful. As the cook in our house, it was my turn to honor his effort with something nourishing and good.

I’ve made this venison chili a couple of times now, and I think I’ve cracked the code. The secret? Citrus. It cuts the gamey flavor and brings balance for both seasoned venison lovers and the folks who are still on the fence. The other secret is my Instant Pot (hello, flavor and speed!), and—don’t come for me—a chili seasoning packet. If you’ve got a well-stocked spice cabinet and want to go the DIY route, by all means, baby, go for it. But these packets are balanced, fast, and don’t take away from the love and labor of a meal like this.

So, here’s my take on it:

Ashkelachian Venison Chili

Yields: ~6 servings
Cook Time: ~45 minutes
Equipment Needed: Instant Pot or other pressure cooker

Ingredients

• 2 cloves garlic, minced

• 2 green bell peppers, diced

• Juice of 1 orange

• Juice of 1 lime

• 1 lb ground venison

• 1 chili seasoning packet

• 3 Tbsp tomato paste

• 2 (14.5 oz) cans diced tomatoes, drained (I used the ones with garlic incorporated)

• 1 (15 oz) can black beans, drained

• 1 (15 oz) can pinto beans, drained

• 1 Tbsp Worcestershire sauce

• 1½ cups beef broth

• Salt to taste

• Optional: 2 Tbsp cornstarch + 2 Tbsp water, for thickening

Directions

1. Set your Instant Pot to the Sauté setting. Add 2 Tbsp olive oil and let it get hot.

2. Add bell peppers and cook for 5–6 minutes, until softened.

3. Add garlic and ground venison. Cook until the meat is fully browned.

4. Stir in the chili seasoning packet and salt to your preference. Add tomato paste and combine.

5. Add the orange and lime juice, Worcestershire sauce, diced tomatoes, beans, and beef broth. Stir everything together.

6. Lock the lid and set your Instant Pot to Manual for 15 minutes.

7. Once the timer goes off, let it natural release for 3–4 minutes, then carefully quick release the rest of the pressure.

8. If you like your chili on the thicker side, stir in a slurry of 2 Tbsp cornstarch + 2 Tbsp water until it reaches your preferred consistency.

9. Serve with your favorite toppings—sour cream, shredded cheese, hot sauce, green onions, even Cheez-Its (trust me).

Notes

• Want to bulk it up? Add corn, onions, or other hearty veggies.

• This chili freezes beautifully, so make extra if you can.

Let me know if you try it! And if you're new to wild game, I hope this chili helps you fall in love with the process, the flavor, and the tradition. Mazel, bbs 💋