Tulo

Ground Venison Chili Recipe

Ground venison has almost no fat of its own, so rendering chopped bacon first and browning the meat in that fat keeps the chili from tasting dry or gamey. A can of tomato paste caramelized briefly in the pot before the liquid goes in builds a deeper, less acidic base, and a slow 35-minute simmer gives the lean meat time to soften instead of turning grainy.

Prep
15 min
Cook
45 min
Total
60 min
Servings
6

Ingredients

Servings6
  • 1 1/2 lb ground venison
  • 4 slices bacon, chopped
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup red bell pepper, diced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 28 oz can diced tomatoes, canned
  • 2 tbsp tomato paste
  • 1 (15 oz) can kidney beans, canned, drained
  • 1 cup beef broth
  • 1 tsp salt
  • 1/2 tsp black pepper

Nutrition per serving

Calories
959
Protein
67g
Carbs
170g
Fat
10g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a large dutch oven or heavy pot over medium heat, cook the chopped bacon, stirring occasionally, until crisp and the fat has rendered, 5-6 minutes.
  2. 2Add the onion and bell pepper to the bacon fat and cook until softened, about 5 minutes. Add the garlic and cook 30 seconds more, until fragrant.
  3. 3Add the ground venison, breaking it up with a spoon, and cook until no longer pink, 6-8 minutes. Because venison is so lean, don't drain the pot, the little fat present is doing real work here.
  4. 4Push the meat to one side, add the tomato paste to the cleared space, and let it cook undisturbed for 1-2 minutes until it darkens slightly, then stir it into the meat.
  5. 5Stir in the chili powder, cumin, and smoked paprika and cook for 1 minute to bloom the spices.
  6. 6Add the diced tomatoes (with their juice), kidney beans, and beef broth. Stir well and bring to a simmer.
  7. 7Reduce heat to low, partially cover, and simmer for 35-40 minutes, stirring occasionally, until the chili has thickened and the venison is tender.
  8. 8Season with salt and pepper to taste. Serve hot with your choice of toppings.

Tips & variations

  • If ground venison is the only meat on hand and it seems very lean, ask your butcher to grind it with 10-15% pork fat or beef suet next time, it makes the same recipes taste noticeably richer.
  • No bacon on hand? Two tablespoons of olive oil or lard works, though the finished chili will taste slightly less smoky.
  • For a smokier, deeper chili, swap half the beef broth for brewed coffee or a dark beer.
  • Ground venison can taste gamey if it was processed from an older animal or the fat/silverskin wasn't well trimmed before grinding; a full teaspoon of smoked paprika and a splash of vinegar or lime juice at the end helps mask any residual gaminess.

Storage & reheating

Cool completely and refrigerate in an airtight container for up to 4 days; the flavor actually improves by day two. Freeze in individual portions for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it's thickened too much.

Tips from the Tulo kitchen

  • Venison chili thickens considerably as it cools, so if reheating leftovers, add liquid a tablespoon at a time rather than all at once.
  • Letting the finished chili rest off the heat for 10 minutes before serving allows the fat and spices to redistribute evenly through the pot.

FAQ

Is ground venison healthier than ground beef?

Ground venison is considerably leaner, typically under 5% fat compared to 15-20% in regular ground beef, and it's higher in protein and iron per ounce, though this same leanness is why it needs added fat in cooking to avoid drying out.

Do I need to add fat when cooking ground venison?

Yes, in most cases. Because venison has so little intramuscular fat, browning it alone in a dry pan tends to produce dry, crumbly meat; cooking it in rendered bacon fat, butter, or oil, or having it ground with added pork fat, gives much better texture.

How do I know ground venison chili is fully cooked?

The meat should show no pink and reach an internal temperature of 160°F (71°C) when browned; after that, the extended simmer is purely for flavor and tenderness, not food safety.

Can I substitute ground venison in any ground beef recipe?

Yes, at a 1:1 ratio by weight, but expect a drier result unless you add extra fat, since venison has roughly a third to a quarter of the fat content of standard ground beef.

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