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A close-up of a spoon holding Venison Chili with ground beef, kidney beans, tomato sauce, and diced carrots over a pot of the same chili.

Best Venison Chili Recipe for Hunting Season

5 from 1 vote
This Venison Chili turns ground deer meat and pantry staples into dinner in under an hour. Chipotle, brown sugar and chili seasoning balance the lean, gamey flavor of the venison.
Prep Time : 10 minutes
Cook Time : 40 minutes
Total Time : 50 minutes
Servings: 8 servings
Course: Soup
Calories: 352kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 1½ pounds Ground venison
  • 1 Yellow onion, diced
  • 1 Green bell pepper, diced
  • 4 Garlic cloves, minced
  • 2 teaspoons All Purpose Seasoning
  • 3 tablespoons Chili seasoning mix
  • 2 tablespoons Light brown sugar, packed
  • 2 teaspoons Minced chipotle pepper in adobo sauce
  • 2 tablespoons All-purpose flour
  • 29 ounces Crushed tomatoes, 1 can
  • 15.5 ounces Kidney beans, 1 can drained and rinsed
  • 15.5 ounces Black beans, drained and rinsed

Instructions
 

  • Heat a Dutch oven over medium-high heat. Add the ground venison, onion, green bell pepper, garlic, and All Purpose Seasoning. Cook, breaking up the meat with a wooden spoon, for 8 to 10 minutes, or until the venison is browned and the vegetables are softened.
  • Drain any excess fat, if necessary.
  • Stir in the chili seasoning mix, brown sugar, minced chipotle pepper in adobo sauce, and flour. Cook for 1 to 2 minutes, stirring constantly, until the spices are fragrant.
  • Add the crushed tomatoes, kidney beans, and black beans. Stir until well combined.
  • Bring the chili to a gentle simmer. Reduce the heat to medium-low, cover, and cook for 30 minutes, stirring occasionally, to allow the flavors to develop.
  • Taste and adjust the seasoning if needed. Serve warm with your favorite chili toppings.

Christina's Notes

  • Drain the Fat: Even lean venison releases some fat, and draining keeps the chili from turning greasy.
  • Bloom the Spices: Cooking the seasoning with the meat for a minute makes the flavor noticeably deeper.
  • Simmer Covered: Keeping the lid on holds the liquid in so the chili does not reduce too far.
  • Better the Next Day: Make it ahead when you can, since the flavor improves overnight.
  • Store Properly: Refrigerate up to four days or freeze up to three months.

MY NOTES

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Recipe compliments of www.ITISAKEEPER.com