Quick and Simple Venison Chili
Hearty ground venison simmers with tomatoes, kidney beans, and warm spices for a rich, comforting chili that’s perfect for busy weeknights.
Ingredients
- 2 lbs ground venison
- 2 large onions, diced
- 4 cloves garlic, minced
- 2 red bell peppers, diced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- Olive oil, for sautéing
- Optional garnishes: shredded cheese, sour cream, sliced green onions, chopped fresh cilantro
Instructions
- Heat a large pot over medium heat and add a splash of olive oil.
- Add the ground venison and cook until browned, breaking it up as it cooks. Remove the meat from the pot and set aside.
- In the same pot, add a bit more olive oil if needed, then add the diced onions, minced garlic, and diced bell peppers. Cook until the vegetables are softened.
- Stir in the chili powder and cumin, then add the tomato paste, stirring until everything is well coated.
- Add the diced tomatoes (with their juice), kidney beans, and cooked venison back into the pot. Season with salt and pepper.
- Lower the heat and let the chili simmer for about 30 minutes, stirring occasionally, to let the flavors meld together.
- Taste and adjust seasonings if necessary.
- Serve hot, topped with shredded cheese, sour cream, sliced green onions, and/or fresh cilantro as desired.
Cook’s Notes
Browning the venison first and setting it aside keeps it from overcooking while the vegetables soften; stir it back in at the end just to warm through. Letting the chili simmer the full 30 minutes really deepens the flavor, so resist the urge to rush it.
Ingredient Swaps
Ground beef or turkey can be substituted for venison if that’s what you have on hand, and the kidney beans can be omitted for a low-carb or paleo version. A diced jalapeño adds heat, while a splash of beer or red wine or a teaspoon of smoked paprika adds extra depth.
Serving Suggestions
Ladle the chili into bowls and top with shredded cheese, sour cream, sliced green onions, or fresh cilantro. It pairs well with cornbread or a side of tortilla chips.
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 water or broth if it has thickened too much.
Common Questions
Can I make this chili in a slow cooker?
Yes, brown the venison and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Is venison chili very gamey tasting?
Ground venison has a milder flavor than many expect, and the chili powder, cumin, and tomatoes help balance and mellow any gamey notes.
Can I make this chili spicier?
Yes, add one or two diced jalapeños when sautéing the vegetables, or increase the chili powder to taste.