This venison chili is hearty and full of flavor, perfect for chilly days! It’s packed with tender meat, beans, and spices that warm you right up.
I love serving it with some crusty bread for dipping—yum! Plus, it’s a great way to enjoy lean venison. You might even want to make a big batch to share (or keep it all for yourself!).
Key Ingredients & Substitutions
Ground Venison: This is the star of the dish thanks to its rich flavor. If you don’t have venison, you could substitute with ground beef or turkey. Just keep in mind that the flavor will differ, but it will still make a tasty chili.
Beans: I love using kidney and black beans for their color and texture. If you’re avoiding beans, you can leave them out, or add more veggies like zucchini or corn for extra bulk and flavor.
Spices: Chili powder is essential for flavor depth. If you don’t have it, a mix of paprika and cayenne can work too. Just adjust to your taste. I also recommend experimenting with a bit of chili seasoning from a packet if you have it!
Broth: I usually opt for vegetable broth for a lighter taste. You could also use chicken broth if that’s what you have on hand. Consider low-sodium options so you can control the saltiness.
How Can I Make My Chili Even Better?
One key to delicious chili lies in how you layer flavors. Start by browning the venison and don’t rush it. Don’t be afraid to let the spices toast for a minute or two; this brings out their natural flavors.
- Cook the venison until it’s well browned. This caramelization is what enhances the taste.
- When adding the spices, really give them time to heat up before adding the liquids. This step makes a huge difference in flavor!
- Let the chili simmer uncovered. This allows it to thicken and helps meld all the flavors together.
Remember, chili tastes even better the next day as the flavors continue to develop. So consider making it a day ahead if you’re preparing for a gathering!
Delicious Venison Chili Recipe
Ingredients You’ll Need:
- 2 lbs ground venison
- 1 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed (optional)
- 2 cups beef or vegetable broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 1 tbsp tomato paste
- Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro
How Much Time Will You Need?
This tasty venison chili takes about 15 minutes to prep and around 45 minutes to 1 hour to cook. After that, it simmers beautifully, allowing all those delicious flavors to combine. In total, you’ll be enjoying this warm dish in about an hour to an hour and 15 minutes. Perfect for a hearty meal!
Step-by-Step Instructions:
1. Brown the Venison:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add in the ground venison, breaking it up with a spoon as it cooks. Let it brown nicely, and if there’s excess fat, feel free to drain it.
2. Sauté the Vegetables:
Once the meat is browned, add the diced onion and red bell pepper to the pot. Sauté the veggies until they’re softened, which should take about 5 minutes. Then, stir in the minced garlic and cook for another minute—this will make your kitchen smell fantastic!
3. Toast the Spices:
Now it’s time to add some flavor! Stir in the chili powder, cumin, smoked paprika, cayenne pepper, and oregano. Cook this for 1-2 minutes to toast the spices and release their aromas.
4. Add the Tomato Paste:
Mix in the tomato paste, stirring it well into the meat and vegetable mixture to blend the flavors.
5. Combine the Ingredients:
Next, pour in the diced tomatoes, drained kidney beans, (and black beans if you like), along with the broth. Stir everything together to make sure it’s well combined.
6. Simmer the Chili:
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered. This should take about 45 minutes to 1 hour, during which time the flavors will meld beautifully, and the chili will thicken. Don’t forget to stir occasionally!
7. Taste and Adjust Seasoning:
After simmering, taste your chili. This is the moment to adjust the seasoning with salt and pepper to your liking.
8. Serve and Enjoy:
Once it’s ready, ladle the chili into bowls, and feel free to top with shredded cheddar cheese, a dollop of sour cream, diced avocado, and fresh cilantro. Enjoy this rich, flavorful venison chili that’s perfect for cozy meals, leftovers, or sharing with friends!
Bon appétit!
Can I Use Ground Beef Instead of Venison?
Absolutely! If you can’t find venison or prefer beef, ground beef will work just fine. Just keep in mind that the flavor profile will be a bit different, but still delicious!
Can I Make This Chili Vegetarian?
Yes! To make a vegetarian version, simply omit the ground venison and replace it with more beans, like chickpeas or lentils, and add more vegetables. You can also use vegetable broth for a flavorful base!
How Long Does This Chili Last in the Fridge?
Leftover venison chili can be stored in an airtight container in the refrigerator for up to 3-4 days. Just reheat it gently on the stove or in the microwave when you’re ready to enjoy it again.
Can I Freeze This Chili?
Yes, this chili freezes very well! Let it cool completely before transferring it to an airtight container or freezer-safe bag. It can last in the freezer for about 3 months. Just thaw in the fridge overnight before reheating!
