Go Back Email Link
–+ servings
A bowl of hearty chili is garnished with a generous sprinkle of shredded cheddar cheese and a dollop of sour cream. A large, crispy golden-brown toasted bread slice is partially submerged in the chili as a crunchy accompaniment. The bowl is presented on a wooden table, with a blurred background suggesting a cozy dining environment, possibly a cafe. In the background, a plate with a large bread roll suggests a ready supply of fresh bakery items to complement the meal.

Venison Chili Recipe

This Rustic Hunter's Venison Chili is a gourmet twist on a classic comfort dish. It's a hearty, warming chili that perfectly blends the rich, gamey flavor of venison with a symphony of spices and a touch of sweetness. Ideal for cold evenings or as a star dish in a casual gathering, this chili is sure to impress.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Main Course
Cuisine American
Servings 6 people
Calories 259 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • wooden spoon
  • Sharp Knife
  • Cutting board

Ingredients
 
 

  • 2 lbs venison ground
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 2 bell peppers one red, one green, diced
  • 2 carrots finely chopped
  • 2 celery stalks finely chopped
  • 1 jalapeño seeded and minced (optional for extra heat)
  • 2 cans 14.5 oz each diced tomatoes
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 3 tablespoons tomato paste
  • 2 cups beef or game stock
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cinnamon
  • 2 tablespoons brown sugar
  • Salt and pepper to taste
  • Olive oil for cooking
  • Fresh cilantro chopped (for garnish) **Optional **
  • Sour cream for serving

Instructions
 

  • Heat a splash of olive oil in a large Dutch oven over medium heat. Add the ground venison and cook until browned. Remove venison and set aside.
  • In the same pot, add a bit more oil if needed, then sauté onions, garlic, bell peppers, carrots, and celery until softened, about 5-7 minutes.
  • Return the venison to the pot. Stir in jalapeño, diced tomatoes, tomato paste, kidney beans, black beans, and beef or game stock.
  • Add chili powder, cumin, smoked paprika, oregano, cinnamon, brown sugar, salt, and pepper. Stir well to combine.
  • Bring to a boil, then reduce heat to low and simmer, uncovered, for about 1.5 to 2 hours, stirring occasionally. The chili should thicken and flavors meld.
  • Taste and adjust seasoning as needed.
  • Serve hot, garnished with fresh cilantro and a dollop of sour cream.

Notes

  • Venison is a lean meat, so be careful not to overcook it in the initial browning stage to keep it tender.
  • The chili's flavor develops more the longer it simmers. If time allows, let it simmer for an additional hour.
  • For a smokier flavor, consider adding a bit of chipotle in adobo sauce.
  • This chili freezes well, making it perfect for meal prepping or for a cozy meal on a busy night.
  • Pair it with a robust red wine or a dark, malty beer to complement the rich flavors of the venison.

Nutrition

Serving: 1gCalories: 259kcalCarbohydrates: 15gProtein: 38gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 129mgSodium: 404mgPotassium: 977mgFiber: 4gSugar: 9gVitamin A: 5775IUVitamin C: 56mgCalcium: 58mgIron: 7mg
Keyword Chili, Comfort Food, Game Meat, Venison, Winter Dish
Tried this recipe?Let us know how it was!