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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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