Savory Venison Chili
A rich, wine-simmered chili made with tender venison stew meat, smoky bacon, and black beans—perfect for warming up cold hunters after a day in the field.
Ingredients
- 4 tablespoons unsalted butter
- 1 red onion, chopped
- 4 cloves garlic, minced
- 4 tablespoons dark brown sugar
- 3 cups red wine
- 4 tablespoons red wine vinegar
- 4 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 2 tablespoons chopped fresh cilantro
- Salt to taste
- 4 tablespoons canola oil
- 10 slices cooked bacon, diced
- 2 pounds venison stew meat, trimmed and finely diced
- 2 cups black beans, cooked and drained
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Stir in the chopped onion and minced garlic, and sauté for 3 to 4 minutes.
- Stir in the brown sugar and sauté for another 2 to 3 minutes.
- Stir in the red wine, vinegar, tomato paste, chicken broth, cumin, cayenne pepper, chili powder, cilantro, and salt.
- Simmer the sauce for 30 to 35 minutes, or until reduced by about half.
- Meanwhile, heat the oil in a heavy skillet or cast iron skillet over medium-high heat.
- Stir in the bacon and fry for 3 to 4 minutes, until browned.
- Push the bacon to one side of the skillet and add the venison to the empty side.
- Season the venison with salt and sauté for about 15 minutes, or until well browned on all sides.
- Add the black beans to the skillet and mix all ingredients together well.
- Transfer the venison mixture to the simmering sauce pot.
- Mix everything together thoroughly and let simmer for about 20 more minutes.
Cook’s Notes
Dice the venison finely and evenly so it cooks through in the same time as the bacon; searing it well before combining adds deep flavor to the finished chili. Letting the sauce reduce fully before adding the meat mixture helps concentrate the wine and tomato flavors.
Ingredient Swaps
Elk, wild boar, or other hardy wild game meats work just as well as venison in this recipe. If you don’t have red wine on hand, a dry red cooking wine or additional beef broth with a splash of vinegar can be substituted.
Serving Suggestions
Ladle the chili hot over buttered noodles or serve alongside warm cornbread or buttered bread for soaking 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 over medium-low heat, adding a splash of broth if it’s thickened too much.
Common Questions
Can I make this chili with ground venison instead of stew meat?
Yes, ground venison works fine and will cook faster than diced stew meat—just brown it thoroughly before adding it to the sauce.
Do I need to use red wine, or can I leave it out?
The red wine adds depth and helps tenderize the venison, but you can substitute more chicken broth with a bit of extra vinegar if you prefer to skip the alcohol.
Why is my venison tough?
Venison stew meat needs time to tenderize, so make sure it simmers long enough in the sauce; cutting it into smaller, even pieces also helps it cook through evenly.
