Description
This venison chili recipe is the ultimate comfort food, packed with bold flavors, lean protein, and hearty beans. Slow-cooked with smoky spices, fire-roasted tomatoes, and tender venison, this chili is perfect for cold nights, game days, or meal prep. Whether you cook it on the stovetop, in a slow cooker, or in an Instant Pot, this easy recipe delivers rich, deep flavors every time. Serve it with cornbread, rice, or your favorite toppings for a filling and delicious meal!
Ingredients
Ingredients
Main Ingredients
- 2 lbs ground venison
- 2 tbsp olive oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 1 large green bell pepper, diced
- 2 (15.5 oz) cans kidney beans, drained and rinsed
- 2 (10 oz) cans fire-roasted diced tomatoes
- 1 (28 oz) can tomato purée
- 1 cup beef or vegetable broth
- 1 bay leaf
- Salt and black pepper to taste
Spices & Seasonings
- 4 tbsp chili powder
- 2 tbsp ground cumin
- 1 tbsp dried oregano
- 2 tsp chipotle chili powder (optional for heat)
- 1 tsp smoked paprika
- ½ tsp ground coriander
Optional Toppings
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Chopped scallions
- Avocado slices
- Tortilla chips or cornbread
Instructions
Instructions
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Sauté the Aromatics – Heat olive oil in a large Dutch oven over medium heat. Add the chopped onions and bell pepper, cooking until softened, about 5–7 minutes.
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Brown the Venison – Add the ground venison and break it apart with a spoon. Cook until browned, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds.
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Season the Meat – Sprinkle in the chili powder, cumin, oregano, chipotle chili powder, smoked paprika, and coriander. Stir well to coat the venison with spices.
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Add the Liquids & Beans – Pour in the fire-roasted tomatoes, tomato purée, and beef broth. Add the bay leaf and kidney beans, stirring everything together.
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Simmer the Chili – Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1 hour, stirring occasionally to prevent sticking.
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Adjust the Seasoning – Remove the bay leaf, then taste the chili. Add salt and black pepper as needed. If the chili is too thick, add a little extra broth.
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Serve & Enjoy – Ladle the chili into bowls and top with your favorite toppings like cheese, sour cream, or tortilla chips. Enjoy with warm cornbread or rice!
Notes
- Slow Cooker Method: Follow steps 1-3, then transfer everything to a slow cooker. Cook on LOW for 8 hours or HIGH for 4 hours.
- Instant Pot Method: Use the sauté function for steps 1-3. Add the remaining ingredients, then cook on HIGH pressure for 10 minutes, followed by a quick release.
- To Reduce Gamey Flavor: Soak the venison in buttermilk or saltwater for 1–2 hours before cooking to mellow out the strong taste.
- Thicker Chili: Add 1 tbsp of masa harina or cornmeal in the last 10 minutes for a thicker consistency.
- Freezing & Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 6 months. Reheat on the stove or in the microwave.
- Prep Time: 15
- Cook Time: 60
- Category: Dinner
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American
Keywords: venison chili, deer meat chili, wild game recipes, homemade venison chili, best venison chili, slow cooker venison chili, spicy venison stew, healthy chili, ground venison recipe