Venison Chili Recipe
A hearty, flavor-packed venison chili recipe that’s perfect for cozy family dinners, deer camp, or game day. Loaded with bold spices, tender venison, and rich ingredients, this chili delivers comforting, satisfying bites every time.Diet:: High-Protein, Gluten-Free (if using gluten-free broth)Calories (Approximate): 350 calories per serving (may vary based on ingredients and portions)
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Measuring spoons and cups
Ingredients
- 1 lb ground venison
- 1 tbsp olive oil for browning
- 1 large onion diced
- 3 cloves garlic minced
- 1 bell pepper diced (optional)
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1 can 14.5 oz diced tomatoes (with juices)
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed (optional)
- 1 cup beef broth or water
- 1 tbsp apple cider vinegar or lime juice optional for brightness
Optional Add-Ins:
- 1 jalapeño diced (for heat)
- 1 cup sweet corn
- 1 small sweet potato diced
- 1 tbsp masa harina or cornmeal for thickening if needed
Instructions
- Prepare Your Ingredients: Dice the onions, bell pepper, garlic, and any optional veggies. Measure out the spices.
- Brown the Venison: In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground venison, season with salt and pepper, and brown until fully cooked.
- Sauté the Aromatics: Push the venison to one side of the pot. Add the diced onions, bell pepper, and garlic. Cook until softened, about 5 minutes.
- Add Spices: Stir in chili powder, cumin, and paprika. Let the spices toast for about a minute to release their flavor.
- Build the Chili: Add diced tomatoes (with juices), drained beans, and broth. Stir everything together, bringing it to a simmer.
- Simmer: Reduce heat to low, cover partially, and let simmer for 30-45 minutes, stirring occasionally. Adjust seasoning to taste.
- Optional Thickening: If you prefer a thicker chili, mash some of the beans or stir in masa harina during the last 15 minutes of cooking.
- Serve: Garnish with toppings like shredded cheese, sour cream, diced onions, jalapeños, or fresh cilantro.
Notes
- For a spicier kick, add extra chili powder, cayenne, or fresh jalapeños.
- Venison can be substituted with ground turkey, lean beef, or bison.
- Letting the chili sit overnight enhances the flavors even more!
Storage Instructions:
- Refrigerator: Store leftovers in an airtight container for up to 4-5 days.
- Freezer: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Toppings (Optional):
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro
- Diced onions
- Jalapeño slices
- Lime wedges