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Deer Heart Chili

Cook Time
1.5 hours

Prep Time
20 minutes



  • 2 whole deer hearts, cubed

  • 2 TB butter

  • 2 TB olive oil

  • 2 green peppers, chopped into 1/2 inch pieces

  • 1 medium chopped onion

  • 4 cloves garlic, minced
  • 1 packet of McCormick's Chili Mix

  • 1 can diced tomato w/green chilis (Rotel)

  • 1 can diced tomatoes

  • 1 can black beans

  • 1 cup beef broth

  • 2 TB tomato paste

  • 2 chipotle peppers in adobe sauce, diced

  • 1/2 tsp Thyme

  • 1/2 tsp oregano

  • 1 tsp black pepper

  • 1 TB brown sugar

  • 1/2 tsp crushed red pepper

  • 1/2 tsp salt

  • 3 bay leaves



Place 1 TB of butter and 1 TB of olive oil in a large dutch oven or stock pot (6-8qt) on medium heat. Once butter and oil are melted, add the chopped deer heart to the pot. Brown the hearts (6-7 minutes) and place to the side. Add onion and green peppers to the pot and cook for 2-3 minutes or until onion is translucent and peppers are slightly tender (add remaining butter and oil if needed during this step). Then, add the garlic and cook until fragrant (30 seconds). 

Add the cooked deer heart back to the pot and then begin adding all remaining ingredients. Bring to a hard simmer uncovered for 30 minutes or to the desired thickness, then cover. Reduce heat to low and let simmer for one hour, stirring occasionally. Chili may be ready to eat after a 30 minute simmer, but to maximize tenderness of the deer heart, simmer for one hour.

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