Venison Chili Recipe

Introduction

This hearty venison chili is packed with bold flavors and wholesome ingredients, perfect for a satisfying meal any time of year. Ground venison brings a lean, rich taste that pairs beautifully with smoky spices and a medley of beans. It’s a comforting dish that’s easy to prepare and sure to become a family favorite.

Ingredients

• 2 pounds ground venison
• 2 tablespoons cooking oil
• 2 yellow onions, chopped
• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 jalapenos, de-seeded and chopped
• 2 tablespoons ground cumin
• 4 tablespoons chili powder
• 1 tablespoon smoked paprika
• ¼ to ½ teaspoon red pepper flakes (optional)
• ½ teaspoon black pepper
• 2 teaspoons salt
• 3 cups beef broth
• ¼ cup Worcestershire sauce
• 30 ounces pinto beans, canned and drained
• 15 ounces kidney beans, canned and drained
• 15 ounces black beans, canned and drained
• 28 ounces crushed tomatoes, canned (not drained)
• 6 ounces tomato paste

Instructions

1. Step 1: In a large, heavy-bottomed pot or Dutch oven, heat the cooking oil over medium-high heat.
2. Step 2: Add the ground venison and brown it thoroughly, breaking it up as it cooks.
3. Step 3: Stir in the chopped onions, minced garlic, green bell pepper, and jalapenos. Cook until the vegetables are soft and fragrant.
4. Step 4: Add Worcestershire sauce, salt, black pepper, chili powder, ground cumin, smoked paprika, and red pepper flakes if using. Cook for 2 minutes to release the spices’ aromas.
5. Step 5: Pour in the beef broth, bring the mixture to a boil, then reduce heat to medium-low.
6. Step 6: Add the crushed tomatoes along with their juices and the tomato paste. Stir to combine.
7. Step 7: Mix in the pinto beans, kidney beans, and black beans.
8. Step 8: Let the chili simmer on low heat for 1 hour, stirring occasionally to prevent sticking and allow the flavors to meld.

Tips & Variations

• For a milder chili, omit the jalapenos and red pepper flakes or remove seeds before chopping.
• Substitute ground beef or turkey if venison is unavailable.
• Serve with toppings like shredded cheese, sour cream, or chopped cilantro for added flavor.
• Use dried beans soaked overnight instead of canned for a more traditional texture, but adjust cooking time accordingly.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat until heated through, stirring occasionally. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make venison chili in a slow cooker?

Yes, after browning the venison and sautéing the vegetables, transfer all ingredients to a slow cooker. Cook on low for 6 to 8 hours for rich, tender flavors.

What can I substitute for Worcestershire sauce?

If you don’t have Worcestershire sauce, soy sauce or a splash of balsamic vinegar can add a similar depth of flavor.

Venison Chili Recipe

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★★★★★

4.7 from 120 reviews

• Author: lina
• Total Time: 1 hour 35 minutes
• Yield: 6 to 8 servings 1x

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Description

A hearty and flavorful Venison Chili made with ground venison, a blend of spices, mixed beans, and tomatoes. This comforting chili combines smoky paprika, cumin, and chili powder for a perfect balance of heat and depth, simmered to perfection in a heavy-bottomed pot. Ideal for a warming meal packed with protein and rich flavors.

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Ingredients

Scale 1x2x3x

Meat and Oil

• 2 Pounds ground venison
• 2 Tablespoons cooking oil (vegetable oil preferred)

Vegetables and Aromatics

• 2 yellow onions, chopped
• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 jalapenos, de-seeded and chopped

Spices and Seasonings

• 2 Tablespoons ground cumin
• 4 Tablespoons chili powder
• 1 Tablespoon smoked paprika
• ¼ to ½ Teaspoon red pepper flakes (optional)
• ½ Teaspoon black pepper
• 2 Teaspoons salt

Liquids and Sauces

• 3 Cups beef broth
• ¼ Cup Worcestershire sauce

Beans and Tomatoes

• 30 Ounces pinto beans, canned and drained
• 15 Ounces kidney beans, canned and drained
• 15 Ounces black beans, canned and drained
• 28 Ounces crushed tomatoes, canned (not drained)
• 6 Ounces tomato paste

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Instructions

1. Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until hot and shimmering, preparing it for browning the meat.
2. Brown the Venison: Add the ground venison to the pot and cook it, stirring occasionally, until it is evenly browned and no longer pink, about 5-7 minutes.
3. Sauté Vegetables: Add the chopped onions, minced garlic, chopped green bell pepper, and chopped jalapenos to the pot with the venison. Cook this mixture until the vegetables soften, approximately 5 minutes, stirring occasionally to prevent sticking.
4. Add Spices and Worcestershire Sauce: Sprinkle in the Worcestershire sauce, salt, black pepper, chili powder, ground cumin, smoked paprika, and red pepper flakes if using. Cook and stir for 2 minutes to toast the spices and blend their flavors with the meat and vegetables.
5. Add Broth and Simmer: Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to medium to maintain a gentle simmer.
6. Add Tomatoes and Beans: Stir in the crushed tomatoes along with their juice, tomato paste, and the drained pinto, kidney, and black beans. Mix thoroughly to combine all ingredients evenly.
7. Simmer the Chili: Reduce the heat to low, cover partially if desired, and simmer the chili for 1 hour, stirring occasionally to prevent sticking and to help develop deep, rich flavors.

Notes

• De-seeding jalapenos reduces the heat for a milder chili; leave seeds in for more spice.
• If venison is lean, use a bit more oil to prevent sticking during browning.
• Simmering the chili longer than one hour can deepen the flavor further.
• Use canned beans well rinsed and drained to reduce excess sodium if preferred.
• For gluten-free preparation, ensure Worcestershire sauce used is gluten-free.
• This chili freezes well; cool completely before storing in airtight containers.

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: venison chili, game meat chili, hearty chili recipe, ground venison, spicy chili, bean chili, stovetop chili