It’s that time of year again! Chillier weather plus deer season equals venison chili! Venison chili is a staple in our homes. It’s hardy, can feed the whole family or hunting camp, and is a pretty forgiving recipe.
You can really add whatever you like best in your chili, especially if you like it super spicy! We only put in one jalapeno because the kids don’t like it too hot but feel free to get creative. You can also put these ingredients in a slow cooker to leave all day as well! Just make sure to brown the venison before adding it in to make sure the meat is cooked all the way through.
- 1 pound ground venison
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 jalapeno pepper, seeded and chopped (unless you like it hot!)
- 1 can of kidney beans or pinto beans (or both!), rinsed and drained
- 1 can of black beans, rinsed and drained
- 1 can of diced tomatoes
- 14 oz broth (we use homemade bone broth but chicken or beef broth works)
- Scoop of tomato paste
- Salt and black pepper (roughly ½ teaspoon each and to taste)
- Other spices we throw in (roughly ½ teaspoon each and to taste): ground cumin, red pepper, cayenne pepper, paprika
- 2 tablespoons chili powder
Prep time/Cook time: 1.5 hours
- Heat a dutch oven on medium-high heat and coat it with cooking spray, butter, or olive oil. Add venison. Cook until browned and crumbled. Remove while trying to keep the juices in the pan to cook the veggies.
2. Add onion, bell pepper, garlic, and jalapeno to pan. Add green chilis if you’d like during this step. Saute until onions are translucent and veggies are soft. Stil in all the spices, stirring until fragrant.
3. Add the venison again with the diced tomatoes, broth, and tomato paste, stirring until combined. Bring it to a boil, cover the pan, and reduce heat to simmer. Let everything cook for at least 15 minutes.
4. Add the beans and let simmer for another 30 minutes, or really as long as you like! During the busy season when everyone is going in and out of the house from school to sports practice to heading on hunting trips, this chili is great to have out on the stove for everyone to help themselves or heat up later!
We like to garnish our deer chili with sour cream, Fritos, and avocado! Cheddar cheese and green onions are great toppings as well. And don’t forget the cornbread!
Prime Revo | Best Venison Chili Recipe
We love venison chili at Prime Revo! Deer meat is almost always in the freezer and it’s such a cozy meal when the weather gets cold. There’s nothing better than an evening with a pot of chili bubbling on the stove, a fire crackling in the fireplace, and checking the trail cams getting ready for the weekend!
This recipe is also such a great source of vitamin A, calcium, and carbohydrates. It’s good for everyone especially growing kids and hungry outdoorsmen and women!