Easy Venison Chili
A hearty, warming venison chili loaded with peppers, tomatoes, and spices—perfect for cold nights or game day gatherings.
Ingredients
- 1-1.5 lbs ground venison
- 1 onion, diced
- 2-3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1-2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1-2 diced jalapenos (optional)
- Hot sauce, to taste (optional)
- Salt and pepper, to taste
Instructions
- In a large pot, brown the ground venison with the diced onions, garlic, and bell peppers over medium heat until the meat is fully cooked and vegetables are tender.
- Stir in the diced tomatoes, tomato sauce, beef broth, chili powder, cumin, and paprika.
- Bring to a simmer and let the chili cook for at least 30 minutes, stirring occasionally, to let the flavors meld.
- For extra heat, stir in diced jalapenos or a splash of hot sauce.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, topped with shredded cheese, sour cream, and chopped green onions.
Cook’s Notes
Since venison is very lean, the browning step won’t produce much fat—no need to drain. Letting the chili simmer longer than 30 minutes will deepen the flavor even more.
Ingredient Swaps
Ground beef, turkey, or elk can be used in place of venison if needed. Chicken or vegetable broth can substitute for beef broth for a lighter version.
Serving Suggestions
Serve with shredded cheese, sour cream, chopped green onions, and jalapenos on top, alongside cornbread or crusty bread to soak up the sauce.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it’s thickened too much.
Common Questions
Can I make this chili spicier?
Yes, add extra jalapenos, a dash of cayenne, or more hot sauce to increase the heat level.
Do I need to drain the meat after browning?
Venison is very lean, so there’s usually little to no fat to drain, unlike beef.
Can I make this in a slow cooker?
Yes, brown the venison and vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.