This venison chili is a warmth-filled bowl of goodness! It’s packed with tender deer meat, beans, and plenty of spices to make your taste buds happy.
Perfect for chilly days, I love serving it with warm bread or over rice. Each spoonful is like a cozy hug—you’ll want seconds for sure!
Key Ingredients & Substitutions
Venison: Ground venison is the star of this chili. If it’s not available, ground beef or turkey can work too. Just know that beef will be a bit richer, while turkey is leaner.
Onion: A medium onion adds sweetness and depth to the chili. You can swap it with shallots for a milder flavor or use green onions for a fresh twist.
Beans: Kidney beans are traditional, but don’t feel limited! Black beans, pinto beans, or even chickpeas can make great substitutes.
Chili Powder: This spice blend defines the chili flavor. If you want something spicier, opt for cayenne pepper or add jalapeños. You can even create your own chili powder by mixing paprika, cumin, and garlic powder.
How Do I Make Sure My Chili Has Great Flavor?
Flavor is key in a delicious chili, so focusing on how you prepare your spices and ingredients matters. First, toasting the spices in the oil helps release their essential oils, enhancing their taste. Here’s how:
- Heat your pot before adding oil. This ensures the oil gets hot enough.
- Sauté the onions until soft and fragrant before adding garlic, which cooks faster.
- Once the venison is brown, let the spices mingle for 1-2 minutes to sauté them. This caramelization develops rich flavors.
- Be patient while simmering. The longer you simmer, the more the flavors come together. Stir occasionally to prevent sticking.
Lastly, don’t forget to taste as you go! Adjust seasoning based on your preference for the perfect balance.
How to Make Venison Chili
Ingredients You’ll Need:
- 1 lb ground venison
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup beef or venison broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp dried oregano
- Salt and black pepper to taste
- 2 tbsp olive oil
- Toppings (optional):
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Sliced green onions
How Much Time Will You Need?
This delicious venison chili will take about 15 minutes to prepare, followed by 30-45 minutes of cooking time, yielding a total of about 1 hour. Once cooked, let it sit to deepen the flavors before serving. Perfect for a family meal or a gathering!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion and sauté until it becomes soft and translucent, which should take about 5 minutes. This is the base of your flavor!
2. Add Garlic:
Next, stir in the minced garlic and let it cook for about another minute until fragrant. Be careful not to let it burn!
3. Cook the Venison:
Add the ground venison into the pot. Use a spoon to break it up and cook until it’s browned and cooked all the way through, around 7-8 minutes. If there’s excess fat, feel free to drain it off.
4. Toast the Spices:
Now it’s time to add the chili powder, ground cumin, smoked paprika, cayenne pepper (if you’re using it), oregano, salt, and black pepper. Stir everything together and cook for 1-2 minutes to toast the spices and intensify their flavors. Keep stirring to avoid sticking.
5. Add Tomatoes and Beans:
Pour in the can of diced tomatoes, drained kidney beans, and the broth. Mix it all together until combined.
6. Simmer the Chili:
Bring the mixture to a boil. Once it’s bubbling, reduce the heat to low and let it simmer uncovered for 30-45 minutes, stirring occasionally. This allows the chili to thicken and the flavors to meld beautifully!
7. Taste and Adjust:
After simmering, take a moment to taste your chili. Feel free to adjust the seasoning with additional salt, pepper, or chili powder as needed for your preferred spice level!
8. Serve and Enjoy:
Dish out the chili hot in bowls and garnish with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, diced avocado, and sliced green onions. Enjoy every hearty bite!
Happy cooking and enjoy your cozy venison chili!
Can I Use Frozen Venison for This Recipe?
Absolutely! If using frozen venison, make sure it’s fully thawed before cooking. You can thaw it overnight in the fridge or use the cold water method—place it in a sealed plastic bag submerged in cold water for a few hours.
Can I Make This Chili in a Slow Cooker?
Yes! Simply brown the venison, onion, and garlic in a skillet first, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours for a delicious chili without much fuss.
How Do I Store Leftover Chili?
Allow the chili to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage—just make sure to use freezer-safe containers and consume it within 3 months for the best flavor.
What Can I Serve with Venison Chili?
This chili pairs wonderfully with cornbread, rice, or tortilla chips. You could also serve it with a simple green salad or over baked potatoes for a more filling meal!
