Venison Chili

This easy Venison Chili recipe is hearty and delicious, perfect for the cold months of hunting season or any time you have ground venison in your freezer.

I grew up on venison. If you lived in a family of hunters, you probably would too.

Because deer are HUGE, you end up with a lot of meat and eat it in everything from goulash to tacos to spaghetti to burgers. And everything else, ever. Including chili.

My mom's easy Venison Chili recipe is hearty and delicious, perfect for the cold months of hunting season or any time you have ground venison in your freezer.

If you’ve ever hunted, or know/love someone who hunts, they probably have a freezer full of venison and are always on the lookout for new recipes.

A lot of hunters have their meat “processed” by a service and you get back neat little packages of ground venison, venison steak, venison tenderloin, venison sausage, stuff like that. But in my house, we did it the old-fashioned way. Manually, on the kitchen table, as a family.

I usually ran the meat grinder.

I LOVE this easy Venison Chili recipe is hearty and delicious, perfect for the cold months of hunting season or any time you have ground venison in your freezer.

If you’ve ever cooked with venison, you know it’s extremely lean. That means you don’t have to drain off the fat in your after you cook the meat which is a nice bonus.

The rest of the chili is pretty straight-forward. My mom normally adds celery instead of bell peppers, so feel free to make that swap if you’re feeling adventurous.

If you don’t know a hunter and can’t track down ground venison, you can still enjoy this chili recipe. Just substitute lean ground beef and you’re on your way.

If you want to make Slow Cooker Venison Chili, follow the recipe below through Step 2. Then, combine everything in a crockpot, cover, and cook on HIGH for 4 hours or LOW for 8 hours.

Happy Hunting!

My brother has a freezer full of ground vension, so I'm definitely sending this Venison Chili recipe his way.

Save this Vension Chili to your “Soups” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

This easy Venison Chili recipe is hearty and delicious, perfect for the cold months of hunting season or any time you have ground venison in your freezer.
4.2 from 5 votes
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Venison Chili

This easy Venison Chili is hearty and delicious, perfect for the cold months of hunting season or any time you have ground venison in your freezer.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 338 kcal

Ingredients

  • 2 tablespoons olive oil
  • 2 onions chopped
  • 1 green bell pepper stemmed, seeded, and chopped
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper
  • 3 cloves garlic minced
  • 2 pounds ground venison
  • 2 (15.5 ounce) cans kidney beans drained and rinsed
  • 2 (14 ounce) can diced tomatoes undrained
  • 1 (28 ounce) can tomato puree
  • Shredded cheese, sour cream, and scallions for serving, optional

Instructions

  1. Heat oil in a large stock pot or Dutch oven over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
  2. Stir in garlic until fragrant, about 30 seconds. Add venison and cook, breaking up the clumps with a spoon, until the venison is no longer pink, about 5 minutes.
  3. Stir in kidney beans, tomatoes, and tomato puree. Bring to a simmer, cover, and cook for 30 minutes.
  4. Remove lid and continue to simmer for 30 minutes longer. Season to taste with salt and pepper.
  5. Serve with preferred toppings including cheese, sour cream, and scallions.

Recipe Notes

Adapted from the America's Test Kitchen Family Cookbook All-American Beef Chili.

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This easy Venison Chili recipe is hearty and delicious, perfect for the cold months of hunting season or any time you have ground venison in your freezer.

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10 comments

  1. I love to cook a lot and I went to culinary school and I love it

    • Hey Justina! So cool. Are you working as a chef now? I will have to work in a restaurant as part of my program (internship type of thing). I’m nervous and also looking forward to it! Thanks and take care.

  2. I love it ….Thanks

  3. This chili is awesome and deserves more comments! It’s my go to venison chili recipe. Thank you for sharing.

  4. Is the calories 388 or 338? It says it different in different spots on the page.
    How much is one serving – grams, cups, doesn’t matter. As long as I can calculate. Thank you,

    • So sorry about that! It’s 338. I calculate it in the nutrition label and then drop it in to the recipe above, so the spot above is a typo (I didn’t transfer it correctly). As for the serving, I need to make this again so I can calculate the yield. Until then, all I can say is 1/8th of the recipe. Which is not very helpful. :-/ I will definitely make it again in the next week or so (which I realize doesn’t help you right now, but I’ll make it a priority). Looks like most of my recipes that are similar don’t have this info. Sorry about that!

  5. This was AWESOME!!! Thank you

  6. Sorry, but this was gross and an unfortunate waste of perfectly good venison. The juice from the diced tomatoes was so overpowering I couldn’t even taste the venison. It tasted like beefy tomato juice and was too liquidy for chili.

    I couldn’t even finish eating the bowl. My whole family disliked it so we ended up throwing the whole pot out.

    • Sorry you didn’t like the chili. It sounds like the flavors didn’t have a chance to blend, so I don’t know if you didn’t simmer it long enough (or had the temperature too low?) or what. Or maybe you just hate the recipe. It should NOT taste like beefy tomato juice, that’s for sure! Sorry again about your bad experience.

  7. I really loved this recipe!! I started it last night and let it cook on low in my crock pot all night and it turned out amazing! The only other ingredient I added was a couple of diced jalapeños to add a little spice to it. Thank you so very much for this recipe! I will definitely share this and highly recommend it! 

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