Dinner

Venison Chili Recipe

ByRafael Mansero November 15, 2025November 15, 2025

Introduction

This hearty venison chili brings a flavorful twist to a classic comfort dish. Packed with spices, beans, and tender ground venison, it’s perfect for warming up on a chilly day. Give this recipe a try for a satisfying meal that’s both rich and nutritious.

A white bowl filled with thick chili showing layers of dark red sauce, brown cooked ground meat, mixed black, red, and white beans, and small green pepper pieces. On top, there is a dollop of white sour cream, yellow shredded cheddar cheese sprinkled around, and a small green cilantro leaf in the center. The bowl is placed on a white plate with a ring of yellow corn chips and light beige square saltine crackers arranged neatly around it. To the upper left side, a silver pot filled with the same chili sits partly visible, and to the right, there is a bunch of fresh green cilantro on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ground venison
2 tablespoons cooking oil
2 yellow onions, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
2 jalapenos, de-seeded and chopped
2 tablespoons ground cumin
4 tablespoons chili powder
1 tablespoon smoked paprika
¼ to ½ teaspoon red pepper flakes (optional)
½ teaspoon black pepper
2 teaspoons salt
3 cups beef broth
¼ cup Worcestershire sauce
30 ounces pinto beans, canned and drained
15 ounces kidney beans, canned and drained
15 ounces black beans, canned and drained
28 ounces crushed tomatoes, canned (not drained)
6 ounces tomato paste

Instructions

Step 1: In a large, heavy-bottomed pot or Dutch oven, heat the cooking oil over medium-high heat.
Step 2: Add the ground venison and cook, stirring occasionally, until browned.
Step 3: Stir in the chopped onions, minced garlic, chopped green bell pepper, and chopped jalapenos. Cook until the vegetables are soft, about 5 minutes.
Step 4: Add the Worcestershire sauce, salt, black pepper, chili powder, ground cumin, smoked paprika, and red pepper flakes if using. Cook for 2 minutes to toast the spices.
Step 5: Pour in the beef broth and bring the mixture to a boil. Reduce heat to medium.
Step 6: Add the crushed tomatoes and tomato paste, stirring to combine well.
Step 7: Stir in the pinto beans, kidney beans, and black beans.
Step 8: Reduce heat to low and simmer the chili uncovered for 1 hour, stirring occasionally, until thickened and flavors melded.

Tips & Variations

For a spicier chili, leave the seeds in the jalapenos or add a diced chipotle pepper in adobo sauce.
For a thicker chili, let it simmer uncovered longer or add a tablespoon of masa harina during the last 10 minutes of cooking.
If venison is unavailable, lean ground beef or turkey can be used as a substitute with similar results.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat or microwave until heated through. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with thick, chunky chili made of ground beef, kidney beans, and diced vegetables in a rich reddish-brown sauce. The chili is topped with bright yellow shredded cheddar cheese, a dollop of white sour cream with green sliced scallions, and three square beige saltine crackers sticking out along one side. The bowl is placed on a white plate scattered with more saltine crackers. In the background, there is a white bowl filled with more shredded cheddar cheese and a dark pot with more chili visible on a wooden surface replaced with a white marbled texture. A white spoon rests inside the chili bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, brown the venison and sauté the vegetables first, then combine all ingredients in a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours.

Do I need to soak the beans beforehand?

No, this recipe uses canned beans that are already cooked and drained, so no soaking is necessary.

Rafael Mansero