Venison Chili Recipe

This easy Venison Chili recipe is hearty and delicious, perfect for the cold months of hunting season or any time you have ground venison in your freezer.

When you’re lucky enough to have a freezer full of deer meat, or you know someone who does, making a big pot of chili is a no-brainer.

And, this recipe can be made on the stove, in an Instant Pot, or in your slow cooker.

The best secret ingredient for chili is Homemade Chili Seasoning, a blend of herbs and spices that takes ordinary ground beef and beans to the next level. Skip the packet and the expensive little jar…

Venison Chili

This easy Venison Chili recipe is hearty and delicious, perfect for the cold months of hunting season or any time you have ground venison in your freezer.

Prep: 15min

Total: 90min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 259 kcal, Carbohydrate 10 g, Protein 27 g, Fat 13 g, Saturated Fat 5 g, Cholesterol 91 mg, Sodium 220 mg, Fiber 4 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 2 tablespoons olive oil
• 2 onions (chopped)
• 1 green bell pepper (stemmed, seeded, and chopped (see note 1))
• 1/4 cup chili powder
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons chipotle chili powder ((see note 2))
• 2 teaspoons dried thyme
• 1 teaspoon ground coriander
• Salt and freshly ground black pepper
• 8 cloves garlic (minced)
• 2 pounds ground venison
• 2 (15.5 ounce) cans kidney beans (drained and rinsed (see note 3))
• 2 (10 ounce) cans fire-roasted diced tomatoes with green chiles (undrained (see note 4))
• 1 (28 ounce) can tomato purée
• 1 bay leaf
• shredded cheese (and scallions and sour cream, for serving)

Instruction:

1. In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
2. Stir in garlic until fragrant, about 30 seconds. Add venison and cook, breaking up the clumps with a spoon, until the venison is no longer pink, about 5 minutes.
3. Stir in kidney beans, tomatoes, tomato puree, and bay leaf. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer for 30 minutes longer. Remove bay leaf and season to taste with salt and pepper. Serve with shredded cheese, scallions, and sour cream.

Award-Winning Venison Chili

Learn how to make award-winning venison chili with ground deer or elk meat you have in the freezer. Simple, flavorful, and well-balanced.

Prep: 15min

Total: 1h15min

Yield: 6

Nutrition Facts: servingSize None, calories 304 calories, Sugar 10.6 g, Sodium 1233.6 mg, Fat 7.5 g, Saturated Fat 2.5 g, Trans Fat 0 g, Carbohydrate 38.4 g, Fiber 10.6 g, Protein 23.9 g, Cholesterol 45.4 mg

Ingredients:

• 1 Tbsp. olive oil
• 1 yellow onion, diced
• 2 green bell peppers, diced
• 1 lb. ground venison
• 4-5 garlic cloves, minced
• 2 Tbsp. chili powder
• 1 Tbsp. cumin
• 1 tsp. paprika
• ½ tsp. cinnamon (optional)
• 1 and ½ tsp. salt
• ½ tsp. pepper
• 3 Tbsp. tomato paste
• 1 tsp. Worchestershire sauce
• 1 orange, juiced
• 1 lime, juiced
• 1 and 1/2 cups venison or beef stock*
• 28 oz. diced tomatoes, drained
• 15 oz. black beans, drained and rinsed
• 15 oz. kidney beans, drained and rinsed

Instruction:

1. Begin by heating the olive oil in a large pot over medium heat.
2. Add the onion and peppers and cook until the onions start to brown on the edges, about 5-7 minutes. Then, add the venison and brown.
3. Once the venison is browned add the garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper. Saute for 1-2 minutes and then add the tomato paste. Cook for an additional minute, incorporating the tomato paste.
4. Then, deglaze the pot with Worchestershire sauce, orange juice, and lime juice. Scrape the bottom of the pot and add the stock, tomatoes, and beans.
5. Stir well and bring the chili to a boil. Once boiling, reduce the heat to low, cover partially with a lid and let the pot simmer for at least 30 minutes but up to all day. If you’re cooking longer than an hour, be sure to cover the chili fully with a lid so all of the liquid doesn’t evaporate.
6. Ladle up generous portions, top with your favorite chili toppings, and serve.

Best Venison Chili

Easy, hearty and crazy delicious venison beer chili is the perfect cozy dinner for a cold night! Venison chili is made using ground venison and can be cooked on the stove or in the crockpot. Serve with your favorite chili toppings and Easy Buttery Beer Bread!

Prep: 5min

Total: 50min

Yield: 8

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 pounds ground venison
• 4 garlic cloves, minced
• 1/4 cup tomato paste
• 1 12-ounce light beer
• 1 1/2 cups beef broth
• 1 15-ounce can tomato sauce
• 1 15-ounce can diced tomatoes
• 1 15-ounce can crushed tomatoes
• 1 16-once can chili beans
• 1 16-ounce can kidney beans, drained
• 1 16-ounce can pinto beans, drained
• Optional toppings: sour cream, shredded cheddar cheese, thinly sliced green onion
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cayenne pepper
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 1 teaspoon black pepper

Instruction:

1. Heat olive oil in a large pot over medium-high heat. Add the onion and bell pepper and cook for a few minutes then add the ground venison. Cook until the venison is no longer pink and lightly browned.
2. Mix in the garlic and tomato paste and cook one minute.
3. Add in the beer, beef broth, tomato sauce, diced tomatoes, crushed tomatoes, and chili seasoning; mix to combine.
4. Mix in the beans and simmer uncovered for about 30-40 minutes.
5. Serve with your favorite toppings and my easy buttery beer bread!

Deer Chili | All the Tips for Great Tasting Venison Chili

FAQ

How do you make deer chili not taste gamey?

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