Venison Chili

This Venison Chili is a meaty, flavor-packed recipe. It’s the perfect type of comfort food for a cold winter day!

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As strange as it may sound, this Venison Chili recipe starts with a recipe for chocolate chip cookies. No, not literally. That would be weird. My grandmother made amazing chocolate chip cookies. They were thin and crispy and buttery and chocolatey…and well, they were amazing. Sadly, that recipe got lost after she passed. Everyone in the family has looked for it. It just disappeared.

I am determined to prevent history from repeating itself again. And that’s where this Venison Chili recipe comes in. My aunt and uncle live in east Texas, and they are big deer hunters. They’ve always got a freezer full of venison. And if they end up with too much, they donate it to a local food shelter. But throughout the winter months, they are always looking for ways to cook with venison. (This Venison Jerky is another good way to use venison!)

Venison Chili

This chili recipe is one of their favorites, and I’m determined to make sure it doesn’t disappear like that chocolate chip cookie recipe. There are lots of different types of chili out there. I’m not here to say one type is better than another. Beans or no beans. Meat or no meat. Tomatoes or no tomatoes. Chocolate or no chocolate. (Yes, chocolate…) Those are all debates for another time.

For today, we’re sticking with this absolutely delicious Venison Chili recipe. This is a meaty chili. It’s hearty. It’s heavily seasoned. It’s the kind of chili you want during the cold months. Oh, and it’s a great way to use venison if you are a hunter…or if you know hunters. (Don’t worry. If you aren’t a hunter, you can substitute lean ground beef in this recipe.)

Tips for Cooking with Venison

Ground venison is an extremely lean, protein-rich meat. Although it’s leaner than ground beef, venison can be used in many of the same ways that you might use ground beef. Even then, there are a couple of secrets when it comes to cooking with venison.

• Add Fat. Since venison is so lean, adding fat keeps the venison from drying out too much. That fat also adds flavor. In the case of this Venison Chili, it starts with a ½ pound of thick cut bacon. Once crispy, the bacon itself is removed and saved as a garnish for the chili. But that bacon fat stays in the pot.
• Add Seasonings. Venison has an earthy, sometimes gamey taste. It pairs well with heavy seasonings…just like what you might add in a chili or stew.

Is This Chili Spicy?

Yes. This chili definitely falls on the spicier side of things. This recipe calls for a whole pile of seasonings. But don’t worry! If you don’t like spicy foods, just dial back the smoked paprika and chipotle powder. You’ll still end up with a flavorful, delicious pot of chili!

Ingredients

• Bacon. The bacon itself is used only as a garnish on top of the bowls of chili. It does add a nice crunch and flavor, but it’s the bacon fat that we’re after. Since ground venison is very lean, the bacon fat is used to add moisture and flavor.
• Onions, Bell Pepper, Garlic. Classic aromatics for soups and stews.
• Ground Venison. If you aren’t a hunter (or don’t know any hunters), then feel free to substitute lean ground beef instead. Some butchers also sell farm-raised ground venison.
• Tomato Paste, Chili Powder, Smoked Paprika, Cumin, Chipotle Powder, Salt, Pepper, Thyme and Oregano. Yes, it’s a long list of seasonings and spices, but the result is a delicious pot of chili!

• Pinto Beans, Dark Red Kidney Beans. We’re not here to debate whether beans belong in chili. If you don’t like beans, leave ’em out. I personally love beans in this chili!
• Crushed Tomatoes. Adds a slight acidity that helps balance the flavor. I prefer using crushed tomatoes as you don’t end up with distinct chunks of tomatoes in the chili.
• Venison Stock. I get it. Venison stock is not common. Feel free to use beef broth or even chicken broth for this recipe.
• Toppings. A bowl of chili without any toppings is a sad thing! I like to keep it simple with a dollop of sour cream, a bit of shredded cheddar cheese, some chopped green onions. Oh yeah, and that bacon from above. Fritos are another one of my favorite toppings, too!
• Cornbread. Oh, and don’t forget the cornbread! Cornbread and chili go together like Scooby and Shaggy. I love this cornbread recipe – I just omit the blueberries.

How to Store Leftovers

Leftover chili should be cooled completely and then stored in an airtight container in the refrigerator for up to 5 days. To reheat, place in a small saucepan over medium heat for 5-7 minutes, or until heated through. Venison Chili also freezes well! Just place the cooled chili in a freezer safe container or ziptop bag. (Make sure to leave a little room for the chili to expand as it freezes.) Freeze for up to 6 months. Let thaw overnight in the fridge before reheating.

If you are looking for venison recipes, then keep this Venison Chili recipe nearby! This recipe has been passed down through my family, and I’m determined to make sure it doesn’t get lost. I hope you enjoy this chili as much as we do around here. Cheers!

Did you make this easy Venison Chili recipe at home? Leave a comment or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Venison Chili

This Venison Chili is a meaty, flavor-packed recipe. It's the perfect type of comfort food for a cold winter day!

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 10 servings

Calories: 389kcal

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Ingredients

• ½ pound thick-cut bacon chopped into 1” pieces
• 2 medium yellow onions diced
• 1 green bell pepper stemmed, seeded and diced
• 1 Tbsp minced garlic
• 2 pounds ground venison can substitute lean ground beef
• ⅓ cup tomato paste
• 2½ Tbsp chili powder
• 1 Tbsp smoked paprika
• 1½ tsp ground cumin
• 1½ tsp chipotle powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ½ tsp dried oregano
• 1 15-oz. can pinto beans, rinsed and drained
• 1 15-oz. can dark red kidney beans, rinsed and drained
• 1 14-oz. can crushed tomatoes
• 1 cup venison stock can substitute beef stock
• {optional garnishes} shredded cheddar cheese chopped green onions, sour cream

Instructions

• Place a Dutch oven or a large stockpot over medium-high heat. Once hot, add bacon and cook until crispy.
• Remove bacon and set aside. Do not drain bacon fat from pot.
• Add diced onions and bell pepper; sauté, stirring occasionally, for 3-4 minutes.
• Add garlic, stir and sauté for 1-2 more minutes.
• Add ground venison. Cook, stirring occasionally, for 6-8 minutes, or until venison is no longer pink.
• Add tomato paste, chili powder, cumin, chipotle powder, salt, pepper, thyme and oregano; stir and cook for 2-3 minutes.
• Add beans, tomatoes and venison stock. Increase heat and bring mixture to a boil.
• Reduce heat to low, cover tightly and let simmer for 1½-2 hours, stirring occasionally.
• Serve with shredded cheese, chopped green onions, sour cream and cooked bacon (from above).

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