venison chili recipe
Great chili starts with bold, well-balanced ingredients. Each one adds something special, making this venison chili recipe rich, hearty, and absolutely delicious.
Ingredients
- 2 lbs ground venison
- 2 tbsp olive oil
- 1 large onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 cans fire-roasted diced tomatoes
- 1 can kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 2 cups beef broth
- 3 tbsp tomato paste
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp oregano
Instructions
- Sear the venison – Heat the olive oil in a large pot over medium heat. Add the ground venison and cook for about 5-7 minutes, breaking it up as it browns. Once it’s no longer pink, remove it from the pot and set it aside.
- Sauté the aromatics – In the same pot, add the diced onion, bell pepper, and garlic. Cook for 3-4 minutes until they soften and release their natural sweetness.
- Toast the spices – Stir in the chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Cook for 1 minute, stirring constantly to wake up all those flavors.
- Build the base – Add the fire-roasted tomatoes, tomato paste, and beef broth. Stir well to combine everything into a thick, rich sauce.
- Bring it all together – Return the venison to the pot and add the kidney beans and black beans. Stir well, cover, and let it simmer on low heat for at least 45 minutes, stirring occasionally. The longer it cooks, the better it tastes!
- Final touch – Stir in the apple cider vinegar and cocoa powder (if using). Let it simmer for 5 more minutes, then turn off the heat.
- Let it rest – Chili always tastes better after it sits for a few minutes. Give it 10 minutes before serving so all the flavors can settle.
Notes
Want to make your venison chili even better? Here are some expert tips:
- Thicken it naturally – If you want a thicker chili, mash some of the beans before adding them.
- Control the spice – Prefer it milder? Use less cayenne. Want it hotter? Add an extra jalapeño or a pinch of red pepper flakes.
- Make it in a slow cooker – Brown the venison first, then toss everything into the slow cooker. Cook on low for 6-8 hours.
- Freeze for later – This chili freezes beautifully. Store in airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.