Traditional Venison Chili
A hearty, old-fashioned chili made with ground venison and crispy bacon, simmered low and slow with kidney beans and tomatoes for a warming bowl on cold hunting-season days.
Ingredients
- 2 ½ lb. ground venison
- 1 ½ lb. bacon
- 1 T. chili powder
- 1 ½ tsp. pepper
- ½ gal. cooked kidney beans
- 4 (No. 3) cans of tomatoes
- 1 tsp. salt
- 1 small onion
- ½ tsp. cumin seed
- ½ gal. water
Instructions
- Cut bacon into small pieces and brown until crisp.
- Add ground venison to the pot and brown along with the bacon.
- Combine the remaining ingredients (chili powder, pepper, kidney beans, tomatoes, salt, onion, cumin seed) in the pot.
- Add the browned meat and enough water to cover everything.
- Simmer for 2 hours, stirring occasionally.
Cook’s Notes
Since this recipe makes a big stockpot batch, use a large pot with plenty of room for the beans, tomatoes, and water to simmer without boiling over. Letting it simmer the full 2 hours helps the venison become tender and the flavors meld.
Ingredient Swaps
Ground venison can be swapped with ground beef or a venison-beef blend if you’re short on wild game, and canned kidney beans can replace home-cooked beans for convenience.
Serving Suggestions
Serve hot in bowls topped with shredded cheese, chopped onion, or a dollop of sour cream, alongside cornbread or crackers.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days, or freeze in portions for up to 3 months; reheat gently on the stovetop or in the microwave until hot throughout.
Common Questions
Can I use ground beef instead of venison?
Yes, ground beef works as a substitute, though venison gives the chili a leaner, richer wild-game flavor.
Do I need to pre-cook the kidney beans?
The recipe calls for cooked kidney beans, so either cook dried beans ahead of time or use canned beans that are already cooked.
Can this chili be made in a slow cooker?
Yes, after browning the bacon and venison on the stovetop, you can transfer everything to a slow cooker and cook on low for 4-6 hours instead of simmering on the stove.
