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Venison Chili
Venison Chili is a versatile and delicious dish that you can make with ground deer meat and some pantry staples. It’s perfect for the cold months of hunting season or any time you crave some comfort food.
Equipment
- Dutch oven or large soup pot
Ingredients
- 1½ pounds Ground venison
- 1 medium 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
- 1 29 ounce can Crushed tomatoes
- 1 15.5 ounce can Kidney beans, drained and rinsed
- 1 15.5 ounce can 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
Fresh lime juice or a squeeze of orange juice brightens the flavor and balances the rich, earthy taste of venison. A splash of Worcestershire sauce also adds extra depth.
Because venison is very lean, adding a few slices of cooked bacon or some browned chorizo creates a richer, more flavorful chili.
Don't be afraid to adjust the spices. Venison stands up well to extra chili powder, cumin, smoked paprika, or oregano.
This chili tastes even better the next day after the flavors have had time to meld.
Top with shredded cheddar cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeños, green onions, or crushed tortilla chips.
Make the chili up to 2 days ahead and refrigerate. Reheat gently on the stovetop before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat until heated through.
Because venison is very lean, adding a few slices of cooked bacon or some browned chorizo creates a richer, more flavorful chili.
Don't be afraid to adjust the spices. Venison stands up well to extra chili powder, cumin, smoked paprika, or oregano.
This chili tastes even better the next day after the flavors have had time to meld.
Top with shredded cheddar cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeños, green onions, or crushed tortilla chips.
Make the chili up to 2 days ahead and refrigerate. Reheat gently on the stovetop before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat until heated through.