Venison Chili Recipe

Name: Venison Chili Recipe
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Ingredients: 2 lb ground venison; 3 slices bacon, diced, or 2 tbsp oil; 1 large yellow onion, diced; 1 medium bell pepper, diced; 4 cloves garlic, minced; 3 tbsp chili powder; 1 tbsp ground cumin; 28 oz crushed tomatoes; 1 1/2 cups beef or venison stock; 2 cans (15 oz) kidney beans, drained and rinsed; 1 1/2 tsp salt

A hearty ground venison chili built low and slow with beans, tomatoes, and warm spices, extra lean without sacrificing flavor. — Photo by Markus Spiske on Pexels

Ground venison is much leaner than ground beef, so browning it in a little added fat and simmering the chili long enough to let the beans and tomatoes build body compensates for the fat a beef chili would otherwise supply on its own.

Prep: 15 min
Cook: 90 min
Total: 105 min
Servings: 6

Ingredients

Servings6

2 lb ground venison
3 slices bacon, diced, or 2 tbsp oil
1 large yellow onion, diced
1 medium bell pepper, diced
4 cloves garlic, minced
3 tbsp chili powder
1 tbsp ground cumin
28 oz crushed tomatoes
1 1/2 cups beef or venison stock
2 cans (15 oz) kidney beans, drained and rinsed
1 1/2 tsp salt

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Instructions

1Cook the bacon in a large Dutch oven over medium heat until it renders its fat, then remove and set aside, leaving the fat in the pot (or heat the oil if skipping bacon).
2Add the ground venison and brown well, breaking it into crumbles, about 6-8 minutes.
3Add the onion and bell pepper, cooking until softened, about 5 minutes.
4Stir in the garlic, chili powder, and cumin, and cook for 1 minute until fragrant.
5Add the crushed tomatoes and stock, stir to combine, and bring to a simmer.
6Cover partially and simmer on low for 60-75 minutes, stirring occasionally, until thickened.
7Stir in the kidney beans and the reserved bacon, and simmer another 15 minutes.
8Season with salt to taste before serving.

Tips & variations

If your venison is very lean, work in a few extra tablespoons of oil or bacon fat when browning to keep the chili from tasting thin.
A square of dark chocolate or a spoonful of espresso powder stirred in near the end deepens the chili without making it taste like either.
Swap kidney beans for black beans or pinto beans, or omit beans entirely for a Texas-style version.

Storage & reheating

Refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat on the stovetop over medium-low heat, stirring occasionally, adding a splash of stock if it's thickened too much.

Nutrition

A protein-heavy, relatively low-fat chili given how lean ground venison is, with the beans adding fiber and additional protein.

Tips from the Tulo kitchen

Break the venison into small, even crumbles while browning, larger chunks stay tougher through the long simmer than beef would at the same size.
Chili almost always tastes better the next day, the flavors have more time to meld, so make it a day ahead if your schedule allows.

FAQ

Do I need to add fat to ground venison chili?

It helps. Ground venison is very lean, and browning it with bacon or a bit of oil, plus a long simmer, keeps the chili from tasting thin or dry the way an unadjusted beef recipe might if made with venison instead.

Can I substitute ground beef for the venison?

Yes, though the chili will be richer since beef carries more fat. If substituting, you can likely skip or reduce the added bacon fat.

How do I keep venison chili from tasting gamey?

Trim any visible fat or sinew from the venison before grinding if you're processing your own, and lean on warm spices like chili powder and cumin, which pair especially well with venison's flavor.