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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. And it’s easy to make on the stove, in a slow cooker, or in an instant pot.
When you’re lucky enough to have a freezer full of ground deer meat, or you know someone who does, making a big pot of chili is a no-brainer.
This is a classic deer chili recipe with plenty of vegetables, beans, and all your favorite chili spices. I add chipotle chili powder because it packs a punch, but if you’re shy on spice, just leave it out. Or, add a little bit to the pot and pass more later at the table.
Serve with all your favorite toppings like shredded cheddar cheese, sour cream, and scallions, or get creative and add oyster crackers, diced avocado, fresh cilantro, or even Frito corn chips. Load ‘er up!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Chipotle chili powder: Chipotle chili powder is spicy! If you’re unsure, start with 1 teaspoon (or less) until the chili is fully cooked. Then, taste and add more at the end. You can also substitute 1-2 chipotle peppers or ½ teaspoon cayenne pepper or omit it entirely.
- Bell peppers: Or add or substitute carrots, celery, corn, or zucchini.
- Kidney beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of kidney such as pinto beans, black beans, or Cannellini beans.
- Canned tomatoes: I love the flavor of fire-roasted tomatoes with green chiles, but you can substitute regular canned tomatoes and add 1 (4-ounce) can diced green chilies. Ro*tel tomatoes work, too.
Step-by-step instructions
- In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add yellow onion, bell pepper, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
- 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.
- Stir in kidney beans, tomatoes, tomato puree, and bay leaf. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer for 30 minutes longer.
- Remove bay leaf and season to taste with salt and pepper. Serve with shredded cheese, scallions, and sour cream.
Recipe tips and variations
- Yield: This Venison Chili recipe makes about 9 cups of chili, enough for 6 hearty servings, 1 ½ cups each.
- Storage: Store leftovers covered in the fridge for up to 4 days.
- Make ahead: Cool within 2 hours, cover, and refrigerate up to 3 days in advance. Reheat the full recipe on the stove over low heat to 165 degrees. Reheat small batches in the microwave.
- Freezer: Cool cooked chili to below 40 degrees on an instant-read thermometer within 2 hours and place into airtight containers. Frozen chili will last 4 to 6 months in the freezer. Thaw overnight in the refrigerator.
- Instant Pot: Sauté the onions, peppers, spices, garlic, and venison in a pressure cooker until the venison is browned, breaking up any large pieces with a wooden spoon. Add the beans, tomatoes, tomato puree, and bay leaf and mix well. Cook on manual or high pressure for 10 minutes. Fast release the pressure when done.
- Slow cooker: At the end of step 2, transfer the cooked venison mixture to a slow cooker. Add the rest of the ingredients as directed in step 3, cover and cook the chili on HIGH for 4 hours or LOW for 8 hours.
- No tomato puree: Can’t track down tomato puree? Substitute an equal amount of tomato sauce, and you can always cook it a little longer to thicken it up if needed.
- Extra deer meat: If you still have a pile of ground deer meat in your freezer, make a burger! Venison burgers make a super lean, high-protein meat mixture and it’s absolutely delicious. Or, if you have other cuts of meat, my Venison Stew is always a winner.
- More toppings: Cheese, sour cream, and scallions are classics. You can also try diced avocado or heaping spoonfuls of guacamole, crispy cooked bacon, fresh cilantro, minced white onion, hot sauce, lime wedges, tortilla chips, corn chips (Fritos), or oyster crackers.
- Favorite sides for chili: Enjoy a spicy-hot bowl of Venison Chili with classic Cornbread, Soft Dinner Rolls, or No-Knead Bread. If you prefer to make cornbread from a box or buy a loaf of bread from the store, that’s fine too! Round out your menu with a simple garden salad.
- Chili Cheese Burrito: Put leftover chili to work in this easy Chili Cheese Burrito. Just fold up leftover chili with cooked rice and shredded cheese, then toast in a dry skillet.
- Classic Beef Chili: This easy Beef Chili recipe tastes just like the one mom used to make! It’s also easy to customize with your own special additions if you want to.
- Chili con Carne: Made with boneless beef chuck roast instead of ground beef, this delicious Chili con Carne recipe has layers of flavor from bacon, fire-roasted tomatoes, lots of garlic, and all the classic chili spices. And it’s made right in your slow cooker!
- Turkey Chili: This delicious Turkey Chili recipe is made with ground turkey, so it’s a little bit lighter than the standard beef version. It’s full of vegetables and classic spices and it’s ready for all your favorite healthful toppings like diced avocado, green onions, and fresh cilantro.
- Hot Dog Chili: Make a batch of Hot Dog Chili to spoon over Chili Dogs for the ultimate tailgate recipe! It’s perfect for any game day celebration.
- Sweet Potato Chili: This hearty vegan Sweet Potato Chili is loaded with black beans, vegetables, and all the classic spices. Like all chilis, it freezes well and makes a great meal prep option.
- Cincinnati Chili: Made famous by Skyline Chili in Ohio, this Cincinnati Chili recipe is full of secret ingredients and served on spaghetti with lots of toppings like shredded cheese, raw onions, and kidney beans. Which “way” do you want yours?
- White Chicken Chili: When the temperature drops, slow cooker White Chicken Chili is the ultimate comfort food. Tender chunks of chicken simmering in a creamy broth studded with white beans, green chiles, and corn make for a most satisfying meal.
- White Turkey Chili: This is my favorite soup to make after Thanksgiving when leftovers are abundant. It’s hearty, creamy, and a refreshing way to enjoy leftover turkey all over again. To keep things easy, make White Turkey Chili right in your slow cooker.
- Chili Mac: Made in just one pot in 25 minutes or less, this easy Chili Mac recipe is like a great bowl of chili in casserole form. It’s perfect for the busiest, hungriest weeknights.
Frequently Asked Questions
The Americanized chili powder blend you use in this recipe is made of a variety of spices including ground cayenne pepper, paprika, cumin, garlic powder, onion powder, and salt. If you shop at an international food market and buy “chili powder,” sometimes this is just straight-up ground dried red chiles (cayenne pepper).You should be able to tell by the color of the powder.
Favorite sides for chili
Bread Recipes
Cornbread
Bread Recipes
Soft Yeast Dinner Rolls
Bread Recipes
No-Knead Bread
Salad Recipes
Easy Garden Salad
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Venison Chili
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 onions chopped
- 1 green bell pepper stemmed, seeded, and chopped (see note 1)
- 4 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons chipotle chili powder (see note 2)
- 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 (see note 3)
- 2 (10 ounce) cans fire-roasted diced tomatoes with green chiles undrained (see note 4)
- 1 (28 ounce) can tomato purée
- 1 bay leaf
- shredded cheese and scallions and sour cream, for serving
Instructions
- In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
- 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.
- Stir in kidney beans, tomatoes, tomato puree, and bay leaf. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer for 30 minutes longer. Remove bay leaf and season to taste with salt and pepper. Serve with shredded cheese, scallions, and sour cream.
Recipe Video
Notes
- Bell peppers: Or add or substitute carrots, celery, corn, or zucchini.
- Chipotle chili powder: Chipotle chili powder is spicy! If you’re unsure, start with 1 teaspoon (or less) until the chili is fully cooked. Then, taste and add more at the end. You can also substitute ½ teaspoon cayenne pepper or omit it entirely.
- Kidney beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of kidney.
- Canned tomatoes: I love the flavor of fire-roasted tomatoes with green chiles, but you can substitute regular canned tomatoes and add 1 (4-ounce) can diced green chilies. Ro*tel tomatoes work, too.
- Yield: This Venison Chili recipes makes about 9 cups of chili, enough for 6 hearty servings, 1 ½ cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Started this morning. In crock-pot prepping for the game. Recipe easy to follow. Much appreciate posting it.
You’re so welcome, Sophronis! I hope you loved it! – Meggan
This really is great chili! I won our Boy Scout Troop’s annual chili cook off contest with this recipe. I found that in our instant pot (smaller 6.5L) that I had to add more tomato sauce and water to create enough steam for the pressure mode to start. I added one 4oz can tomato sauce and eyeballed the water along with another tablespoon of chili powder. It was a hit!
Wow, congratulations! I’m glad you were able to adjust the recipe to have it work well in your Instant Pot. I’m glad it was a hit! – Meggan
Excellent recipe and easy directions! Fresh venison was perfect, just finished for lunch and keeping this one!
Thanks for sharing!
Cary
You’re so welcome, Cary! I’m glad you enjoyed it! Take care. – Meggan
Great recipe! The only alterations I made was that I added 1 Tbsp Cocoa powder (it adds richness and removes any gamey flavor) and added in some garlic salt. Great hit at a potluck!
I’m so happy it was a hit, Anna! Thanks for commenting! – Meggan
First time eating venison and this recipe was amazing. Printed & saved in my recipe book.
Planning on trying this tonight. Could this be made with venison steaks cut up in pieces? Or 1/2 venison 1/2 beef?
Hi Kim! Yes, either way! It can be made as written with half ground beef, half venison. If I were making it with cubed pieces of steak, I would heat the oil and brown the steak chunks first to make sure to get a nice crust started on all the sides of the pieces. I would transfer them to a paper-lined plate, and add them back into the pot in step two after adding the garlic and cooking it until fragrant, that way the steak doesn’t overcook. I hope you love it! Please write back if you have anymore questions! – Meggan
Made this tonight with venison steaks I cut up. I used 1 tsp ancho chile powder and it was a tad spicy, especially for my daughter. I also only used about 1/4-1/2 tsp of thyme, as well as 1 can of kidney beans and 1 can of black beans because that’s what I had. Also, only onion and garlic (no other veggies).
It turned out delicious! I will omit the ancho chile powder next time. I also might blend the diced tomatoes and chiles before adding them next time since hubby isn’t a fan of tomatoes. This is a keeper!