Hearty & Delicious Venison Chili Recipe

Embrace the cozy warmth of this incredible venison chili recipe! This robust dish offers deep, savory flavors perfect for cooler weather or any time you crave satisfying comfort food. Whether you prefer a slow simmer on the stovetop or a quick cook in a pressure cooker, this venison chili is wonderfully versatile. Get ready to learn how to prepare a truly unforgettable meal that brings hearty goodness to your table.

Why You’ll Love This Venison Chili

You’ll quickly fall for this amazing chili.

• It boasts a rich, deep flavor profile from perfectly seasoned venison and classic chili spices.
• Venison is a lean, healthy protein, making this a nutritious and satisfying meal.
• The blend of chili powder, cumin, and chipotle powder creates an authentic and warm taste.
• Preparation is straightforward, making it an ideal choice for busy parents and beginners.
• This venison chili recipe is flexible; customize it with your favorite toppings like cheese or sour cream.
• It’s a truly hearty and fulfilling dish that will warm you from the inside out.

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Hearty & Delicious Venison Chili

A rich, flavorful venison chili packed with spices, beans, and fire-roasted tomatoes — a cozy, comforting meal perfect for colder days or any time you crave hearty comfort food.

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Course: Chili, Dinner, Soup/Stew

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 2 onions, chopped
• 1 green bell pepper, stemmed/seeded/chopped
• 4 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons chipotle chili powder
• 2 teaspoons dried thyme
• 1 teaspoon ground coriander
• salt and freshly ground black pepper
• 8 cloves garlic, minced
• 2 pounds ground venison
• 2 (15.5-oz) cans kidney beans, drained and rinsed
• 2 (10-oz) cans fire-roasted diced tomatoes with green chiles, undrained
• 1 (28-oz) can tomato purée
• 1 bay leaf bay leaf
• shredded cheese, scallions, sour cream (for serving)

Equipment

• Dutch oven or large stock pot
• mixing spoon
• measuring cups and spoons

Method

 

1. Heat olive oil in a Dutch oven or large stock pot over medium-high heat until shimmering. Add the chopped onions and chopped bell pepper along with chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, salt, and black pepper. Cook, stirring occasionally, until the vegetables have softened — about 7 to 10 minutes.
2. Add the minced garlic and cook for about 30 seconds until fragrant. Then add the ground venison. Break up the meat with your spoon and continue to cook until no longer pink, about 5 minutes.
3. Stir in the drained kidney beans, the undrained fire-roasted diced tomatoes with green chiles, the tomato purée, and the bay leaf. Bring the mixture to a gentle simmer.
4. Cover the pot and simmer for 30 minutes. After 30 minutes, remove the lid and continue to simmer for another 30 minutes to thicken the chili and meld flavors.
5. Remove and discard the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Serve hot in bowls topped with shredded cheese, scallions, and sour cream as desired.

Notes

You can adjust heat by reducing chipotle chili powder or substitute with smoked paprika for a milder, smoky flavor. Swap in red or yellow bell pepper (or add vegetables like carrots or celery), use pinto or black beans instead of kidney beans, or substitute tomato purée with tomato sauce/crushed tomatoes if needed.

Ingredients

This incredible venison chili recipe comes together with simple, flavorful ingredients.

• 2 tablespoons olive oil
• 2 onions, chopped
• 1 green bell pepper, stemmed, seeded, and chopped
• 4 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons chipotle chili powder
• 2 teaspoons dried thyme
• 1 teaspoon ground coriander
• Salt and freshly ground black pepper
• 8 cloves garlic, minced
• 2 pounds ground venison
• 2 (15.5-ounce) cans kidney beans, drained and rinsed
• 2 (10-ounce) cans fire-roasted diced tomatoes with green chiles, undrained
• 1 (28-ounce) can tomato purée
• 1 bay leaf
• Shredded cheese, scallions, and sour cream, for serving

Notes & Substitutions

You can easily adapt this recipe to your pantry or preferences.

• Chipotle powder: This adds a smoky kick. If you prefer less heat, reduce the amount or substitute with smoked paprika.
• Bell pepper: Feel free to use a red or yellow bell pepper for a sweeter flavor, or add other vegetables like diced carrots or celery.
• Kidney beans: Canned beans are convenient, but you can use an equal amount of cooked dried kidney beans or switch to pinto or black beans.
• Fire-roasted tomatoes: Regular diced tomatoes work perfectly if you don’t have the fire-roasted variety. A dash of liquid smoke can enhance the smoky flavor.
• Tomato purée: Tomato sauce or crushed tomatoes can substitute for tomato purée in a pinch, though the texture might vary slightly.

Equipment

You won’t need many specialized tools for this fantastic chili.

• A Dutch oven or large stock pot is essential for simmering.
• A sturdy spoon helps with stirring and breaking up meat.
• You’ll also need measuring cups and spoons for accuracy.

Instructions

Follow these simple steps to create a delicious homemade venison chili recipe.

Step 1: Sauté aromatics and spices.

In a Dutch oven or stock pot, heat olive oil over medium-high heat until it shimmers. Add the chopped onions, bell pepper, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook this mixture, stirring occasionally, until the vegetables have softened, which takes about 7 to 10 minutes. This step builds the flavor base for your chili.

Step 2: Brown venison and garlic.

Stir in the minced garlic and cook for about 30 seconds until it becomes fragrant. Next, add the ground venison to the pot. Use your spoon to break up the venison into smaller clumps as it cooks. Continue cooking until the venison is no longer pink, typically around 5 minutes. Proper browning adds depth to your venison chili.

Step 3: Simmer the chili.

Stir in the drained and rinsed kidney beans, the undrained fire-roasted diced tomatoes with green chiles, the tomato purée, and the bay leaf. Bring the mixture to a gentle simmer. Once simmering, cover the pot and let it cook for 30 minutes. After 30 minutes, remove the lid and continue to simmer for another 30 minutes. This second simmer helps to thicken the chili and meld all the wonderful flavors.

Step 4: Finish and serve.

Carefully remove and discard the bay leaf from the chili. Taste the chili and season it further with salt and pepper as needed to suit your preference. Ladle the hot venison chili into bowls. Serve it immediately with your favorite toppings like shredded cheese, chopped scallions, and a dollop of sour cream. Enjoy this hearty meal!

Pro Tips

Elevate your venison chili recipe with these expert tips.

• Optimal Cooking Times: Allow your chili to simmer for at least an hour, or even longer, to allow the flavors to deepen and meld beautifully. A longer, slow simmer always improves chili.
• Browning Venison: Don’t overcrowd the pot when browning the venison. Cook it in batches if necessary to ensure it browns properly and doesn’t steam. This creates a richer taste and texture.
• Adjusting Spice Level: To increase the heat, add a pinch of cayenne pepper or an extra 1/2 teaspoon of chipotle powder. For less spice, reduce the chipotle powder or omit it entirely.
• Thickening or Thinning: If your chili is too thin, simmer it uncovered for longer. If it’s too thick, add a little beef broth or water until it reaches your desired consistency.
• Preventing Dry Venison: Since venison is very lean, avoid overcooking it when browning. It cooks quickly, so remove it from the heat once it’s no longer pink. The long simmer will keep it tender.
• Slow Cooker Method: After browning the venison and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
• Instant Pot Method: Use the “Sauté” function to brown venison and aromatics. Add remaining ingredients, secure the lid, and cook on high pressure for 20 minutes. Natural release for 10 minutes, then quick release.

Serving & Storage

Enjoying your venison chili recipe is just the beginning; proper serving and storage ensure maximum deliciousness.

• Classic Toppings: Offer a variety of toppings like shredded cheddar cheese, diced avocado, fresh cilantro, chopped red onion, jalapeño slices, or a squeeze of lime juice.
• Complementary Sides: This chili pairs wonderfully with warm cornbread, fluffy rice, crusty bread rolls, or a simple green salad.
• Leftover Storage: Store any leftover venison chili in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day!
• Make-Ahead Guidelines: Chili is an excellent make-ahead meal. Prepare it a day in advance, refrigerate, and gently reheat on the stove or in the microwave. The flavors deepen overnight.
• Freezing Instructions: To freeze, cool the chili completely. Transfer it to freezer-safe containers or heavy-duty freezer bags, leaving some headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations

Get creative with your chili by exploring these delicious variations.

• Alternative Ground Meats: While a venison chili recipe is special, feel free to use ground beef, bison, or turkey for a different flavor profile.
• Adding Different Vegetables: Boost nutrition and flavor by incorporating diced zucchini, corn, sweet potatoes, or even finely chopped spinach during the simmering stage.
• Diverse Flavor Profiles: Experiment with different chili powders or add a touch of cocoa powder for a rich, complex mole-like flavor. A splash of coffee can also deepen the taste.
• Regional Styles: Explore variations like Cincinnati chili (often served over spaghetti) or Texas-style chili (which typically omits beans and tomatoes).
• Using Leftovers: Transform leftover venison chili into chili cheese fries, chili dogs, baked potato topping, or a hearty chili mac and cheese.

Nutrition Information

This venison chili recipe offers a nutritious and satisfying meal.

According to Penn State Extension, venison is leaner and lower in fat and calories than red meat.

Please note: Nutritional information is an estimate based on ingredients and may vary depending on specific brands and preparation methods.

FAQ

Got questions about this hearty venison chili recipe? We have answers!

Conclusion

This hearty venison chili recipe is a true crowd-pleaser, delivering rich, savory flavors in a comforting bowl. It’s incredibly versatile, easy to adapt, and perfect for warming up on a chilly day. We encourage you to try making this delicious chili soon! Don’t hesitate to customize it with your favorite toppings and sides. We would love to hear how your venison chili turned out, so feel free to share your thoughts and photos in the comments below!

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