Deer, Dumpling, and Dijon Chili

Hearing an utterance of “’D’ as in…” snaps me briskly back to middle school.  Classrooms were a quagmire of noise, confusion, and collusion.  The unwritten, yet indelibly inked, rule was this- in order to stand out, one need not be a standout but merely stand up and shout.  This was in full evidence the moment my friend, incited by the spirit of knowledge (or perhaps channeling Dr. Ruth Westheimer) stood up and bellowed the answer to a multiple choice question.  His voice clear and cocksure- “D’ as in…


(Dooh! In the interest of decorum, I’ll digress and not divulge the detail directly.  I will say this, he definitely declaimed a word describing a prosthetic for a body part that is decidedly male).


339 days into the chili experiment and we return to the alphabet chili initiative.  I am totally committed to it, at least for today.  Dum,Dum, Dum, Dum.




1 lb ground Deer (venison)

1 T chili powder

½ t garlic pepper seasoning

½ t cumin

½ t coriander

2/3 C diced green pepper

2/3 C diced carrot

1 C diced tomato

1 C tomato sauce

2 C vegetable juice

1 T Honey Dijon mustard

½ t hot sauce



1 C Jiffy baking mix

1/3 C milk




  1. Fry the venison until cooked through.
  2. Add remaining chili ingredients and simmer for 40 minutes.
  3. Make dumplings by mixing milk and Jiffy mix.
  4. Drop dumplings by spoonfuls into the chili.
  5. Simmer for 25 minutes.
  6. Serve.


Deer, Dumpling, and Dijon Chili

Deer, Dumpling, and Dijon Chili

Tasting Notes:


Chili Jr. summed it up quite well in saying, “This is very, very good.  It is average.”  This can be taken to mean that my average chili is very, very good.  Okay, I guess I set the bar pretty high.   The dumplings dovetailed nicely with the mild venison and vegetable stew creating a savory dining experience that was surely one to savor.  The pot was empty in no time and this disappearance should speak for itself.


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