Our venison Chili recipe is smoky, meaty, and packed with wild game flavor, tender beans, and just the right amount of spice. It’s the perfect way to warm up on a cold night, whether you’re a seasoned deer hunter or just snagged some ground deer meat from your local grocery store.
A big pot of venison chili like this is easy to make and sure to bring everyone running to the table with tortilla chips in hand!
Chili con carne has been a cold-weather favorite for generations, and swapping in lean ground deer meat gives it that rustic, wild twist that sets it apart. This version keeps all the classic chili flavor while bringing in the rich depth of venison. It’s a go-to for hunters and wild game fans alike.
You’re going to love how deep and smoky the flavors are in this big pot of venison chili, thanks to the combination of tomato products, chili powder mix, and just a touch of brown sugar.
The venison stays tender but never gamey and blends perfectly with the beans, red bell pepper, and spices.
It’s hearty, soul-warming, and packed with protein-rich lean meat that’ll fill you up without weighing you down.
I’ve been making versions of this deer chili for years, and let me tell you, it’s always a big hit with friends and family, especially when there are dinner rolls or corn chips on the side!
For a full-on comfort food feast, serve it with our skillet cornbread and creamy baked mac and cheese.
Ingredients
Gather the ingredients needed to make our venison chili recipe. In culinary terms, this is called the Mise en Place, which translates into “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.
Can I Change Up the Recipe?
Absolutely! We made the dish with ground venison, but you can use ground beef, elk, bison, or even ground turkey to make the chili.
For a milder flavor, replace poblano peppers with red bell pepper or green pepper. Both work great and are easy to find at any local grocery store.
Add a little cayenne pepper or a splash of hot sauce to the venison chili to kick up the heat.
We like a mix of kidney beans and pink beans, but black beans, pinto beans, or chili beans also work great. Just be sure to rinse and drain them before adding.
For the tomato base, crushed tomatoes and Ro-Tel give you that bold chili flavor. But if you’re out of canned tomatoes, a spoonful of tomato paste will do the trick.
Instead of smoked paprika, you can use sweet paprika or a dash of chipotle powder for a smokier finish.
If you’re not into brown sugar, a splash of Worcestershire sauce or a glug of red wine can add that little extra depth without making it sweet.
How to Make Venison Chili
Follow along with my simple step-by-step instructions to see how to make venison chili in your home kitchen.
- Place a Dutch oven or other heavy pot over medium-high heat. Once hot, add olive oil and chopped onions to the bottom of the pot and sauté for about 5 minutes until softened.
- Add the garlic and diced poblano peppers and cook for another minute or two, stirring frequently until the garlic is fragrant.
- Add the ground venison to the pan.
- Cook until browned, breaking it up into smaller bits with a spoon or a wire whisk as it cooks.
- Pour in the crushed tomatoes, tomato sauce, and Ro-Tel diced tomatoes with green chilis, don’t drain anything, and stir to combine.
- Add the tomato paste, cumin, smoked paprika, red pepper flakes, thyme, salt, black pepper, and brown sugar.
- Stir to mix in all the ingredients.
- Add the kidney beans and pink beans (both rinsed and drained).
- Stir again and bring it all to a light boil, then lower the heat to medium and let it simmer.
- Cover with a lid and simmer for about 2 hours, stirring occasionally. If the chili gets too thick, add a splash of beef broth or water to loosen it up. If it’s too thin, just let it simmer uncovered to reduce.
Serve hot with sour cream, green onions, shredded cheddar cheese, or your favorite toppings – and don’t forget the corn chips or hot cornbread on the side!
This easy venison chili is perfect for a laid-back weekend family dinner or your next game day get-together with friends. Set out the toppings and let everyone build their own bowl of deliciousness!
Leftovers can be stored in an airtight container in the fridge for up to 5 days. They can be reheated in the microwave or on the stove over medium heat until hot.
Freeze for up to 3 months – it holds up great and tastes even better later. Let it cool before freezing, and label it so you don’t forget what’s in the mystery container!
Recipe FAQ’s
Venison chili works great in a Dutch oven or slow cooker. For the slow cooker, sauté the onions, garlic, and poblanos on high, then brown the venison. Add the rest of the ingredients, set to low, and let it cook for 2 to 4 hours. Easy and delicious!
You bet! Use the sauté setting to cook the onions, peppers, garlic, and meat, then add the rest of the ingredients. Cook on high pressure for about 20 minutes with a natural release.
Yes, just make sure it’s fully thawed before browning so it cooks evenly. Ground deer meat straight from the freezer can release extra moisture, which might water down the chili.
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Venison Chili
Equipment
- Dutch Oven
Ingredients
- 2 tablespoon olive oil
- 1 lb ground venison
- 1 cup sweet onion chopped
- 2 cup poblano peppers diced – or bell peppers
- 2 tablespoons garlic cloves finely minced
- 15 oz crushed tomatoes
- 15 oz tomato sauce
- 20 oz Ro-tel diced tomatoes with green chilis 2- 10 ounce cans
- 2 tablespoons tomato paste
- 16 oz kidney beans drained and rinsed
- 16 oz pink beans drained and rinsed
- 1 teaspoon red pepper flakes
- 2 teaspoons cumin
- 1 teaspoon table salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika or sweet paprika
- 1 teaspoon fresh thyme minced
- 2 teaspoons brown sugar
Instructions
- Place a Dutch oven (or large sauce pot) over medium-high heat.
- When the pan is hot, add the olive oil and chopped onions to the pan and cook for 5 minutes until the onions become tender.
- Add the garlic and poblano peppers to the pan and cook until the garlic (stirring frequently) is fragrant.
- Add the ground venison to the pan. As the meat begins to brown, use a spoon or a wire whisk to break up the bigger pieces.
- Add the crushed tomatoes, tomato sauce, and ro-tel diced tomatoes to the Dutch oven. Do not drain the tomatoes.
- Stir to combine.
- Add the tomato paste, red pepper flakes, cumin, table salt, black pepper, smoked paprika, brown sugar, and fresh thyme to the Dutch oven. Stir the mixture until well combined.
- Add the pink beans and kidney beans to the pot.
- Stir to combine and bring the mixture to a light boil. Reduce the heat to a simmer. Place the lid on the Dutch oven and allow it to simmer for 2 hours, stirring occasionally.*If the chili gets too thick, add a little water or beef stock to the mixture until you get the desired consistency. If it's too thin, let it cook a little longer to reduce the liquids.
- Serve with as sour cream, chives, shredded cheese, or any of your favorite toppings.
- Leftovers can be stored in an airtight container for up to 5 days in the refrigerator. You can also freeze the chili for up to 3 months
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