Northwoods Venison Chili
A hearty, thick venison chili loaded with mushrooms, jalapeños, and a tangy barbeque-sauce kick, perfect for warming up during hunting season. It’s a great way to use up ground or cubed venison from the freezer.
Ingredients
- 3 lb venison, cubed or coarse ground
- 3 cans kidney beans (as extender)
- 3 cans tomato sauce
- 2 cans tomato paste
- 1 large onion
- 1/4 lb butter
- 1 lb fresh mushrooms
- 6 garlic wedges
- 1 can stewed tomatoes (optional)
- 1 cup barbeque sauce
- 1/2 cup sugar, more or less to taste
- 1/2 cup water
- 3 tbsp red pepper
- 6 jalapeno peppers, diced
- 3 tbsp Louisiana hot sauce
- 4 tbsp Worcestershire sauce
- 2 tbsp oregano
- 1/2 bell pepper, finely chopped
- Other spices, as needed, to taste
Instructions
- Brown the venison (or other wild game) with some butter, adding butter as needed since venison tends to be dry.
- Drain the meat well.
- Transfer the meat to a 6-8 quart slow cooker (a large pot on the stove works too, but overnight slow cooking is preferred).
- Add all remaining ingredients and mix well, adding only enough water to prevent burning.
- Cook covered for 2 hours at a boil.
- Reduce heat to about 200 degrees and continue cooking until ready to serve, keeping the chili at a thick consistency.
- If the chili becomes too thin, cook uncovered to help it thicken back up.
Cook’s Notes
Because venison is very lean, browning it in butter helps prevent it from drying out, and draining well keeps the chili from getting greasy. Keep an eye on the consistency and cook uncovered near the end if it needs to thicken.
Ingredient Swaps
You can substitute ground beef or other wild game like elk for the venison, and use canned diced tomatoes in place of stewed tomatoes if that’s what you have on hand. Adjust the heat level by using fewer jalapenos or a milder hot sauce.
Serving Suggestions
Serve bowls of the chili topped with shredded cheese of your choice alongside fresh homemade bread for dipping.
Storage & Reheating
This chili freezes well, so store leftovers in an airtight container in the freezer for future meals. Reheat gently on the stovetop or in the microwave until warmed through.
Common Questions
Can I make this venison chili in an Instant Pot instead of a slow cooker?
Yes, this recipe works well on the stovetop, in a slow cooker, or in an Instant Pot, so use whichever method fits your schedule best.
Why is my venison chili too thin?
Simply cook it uncovered for a bit longer, which allows excess liquid to evaporate and thickens the chili to the right consistency.
Can I freeze leftover venison chili?
Absolutely, this chili freezes well, making it easy to save leftovers for a quick meal later.