Venison Chili Recipe

Bowl of chili with pickled jalapeno peppers, shredded cheese, slices of avocado and chopped green onions

5 stars (1 review)

This lean meaty ground venison (deer meat) chili recipe is easy to make on the stovetop with lots of vibrant spices and veggies for a bold, delicious, and hearty dish.

Prep Time20

Cook Time40

Total Time1

Course: Main, Main Course

Cuisine: American

Servings: servings

Calories: 371kcal

Author: Sommer Collier

Equipment

1 large dutch oven

Ingredients

1 tablespoon olive oil
2 – 2 ½ pounds ground venison or finely diced venison
1 large onion peeled and diced
2 bell peppers seeded and diced
2 celery stalks diced
2 carrots shredded and diced
6-8 cloves garlic minced
½ cup chopped cilantro
1-2 jalapenos seeded and diced (optional)
4 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon smoked paprika
1 tablespoon dried oregano
2 teaspoons salt
½ teaspoon ground cinnamon
2 – 28 ounce cans crushed tomatoes
2 – 15 ounce cans kidney beans drained
2 cups water

US Customary - Metric

Instructions

Set a large 6-8 quart pot over medium-high heat. Add the oil to the pot. Once hot, add the ground (or finely chopped) venison. Stir and brown the meat, breaking it into pieces with a wooden spoon.
Meanwhile, prep and dice all the fresh vegetables and herbs.
Once the venison is cooked through, add the diced onion, bell pepper, celery, carrot, garlic, cilantro, and jalapeños to the pot. Stir and sauté the vegetables for 3-5 minutes.
Add the ground chili powder, cumin, smoked paprika, oregano, salt, and cinnamon to the pot. Stir well. Then pour in the crushed tomatoes, drained kidney beans, and water.
Stir and bring to boil. Once boiling, lower the heat to keep the chili at a simmer. Partially cover the pot and simmer for 30 minutes, stirring regularly, so the venison and beans don't stick to the bottom of the pot.
Once the chili has cooked, it's a good idea to allow the chili to rest for at least one hour before serving. This allows the flavors to deepen. When ready to serve reheat the chili and serve warm.

Video

Notes

Cool leftover chili completely before transferring it to an airtight container. Keep venison chili in the fridge for up to 3-4 days.

To Freeze: Transfer cooled leftovers to an airtight container, and wrap the container in a layer of aluminum foil for extra protection. Store leftover chili in the freezer for up to 3 months, and thaw in the fridge overnight.

Nutrition