Ingredients

1 lb Ground Venison (or any ground meat)

2 tablespoons Olive Oil (or deer tallow)

1 Small Onion, diced

4 Cloves Garlic, minced

1 1/2 Cups Beef Stock or Venison Broth

2 tablespoons Tomato Paste

10 oz Tomatoes and Diced Chilis

2 15 oz Cans Light Red Kidney Beans, drained and rinsed

16 oz Tomato Sauce

1 tablespoon Chili Powder

2 teaspoons Salt

1/2 teaspoon Black Pepper

1/2 teaspoon Dried Basil

1/2 teaspoon Dried Rosemary

1/4 teaspoon Mustard Powder

1/4 teaspoon Paprika

1/4 teaspoon Dried Thyme

1/8 teaspoon Celery Seed

1/4 teaspoon Dried Parsley

1/8 teaspoon Cumin

1/8 teaspoon Cayenne

1 tablespoon Brown Sugar

1 tablespoon Unsweetened Cocoa Powder

Instructions

Step 1: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground venison and cook, breaking it apart, until browned. Stir in the diced onion and minced garlic, cooking until the onion is soft and the garlic is fragrant.

Step 2: Sprinkle in all the spices (chili powder, salt, pepper, basil, rosemary, mustard powder, paprika, thyme, celery seed, parsley, cumin, cayenne), then add the diced tomatoes and chilis. Stir well to coat everything evenly.

Step 3: Reduce the heat to low. Add the drained kidney beans, tomato sauce, tomato paste, and beef stock or venison broth. Stir thoroughly, scraping up any browned bits from the bottom of the pot.

Step 4: Cover the pot and let the chili cook for 30 minutes. Then uncover and let it simmer gently for another 30 minutes until the chili thickens and the flavors develop fully.

Step 5: Serve the chili hot, topped with shredded cheese, green onions, sour cream, or your favorite chili garnishes.

Tips & Variations

For a smokier flavor, consider adding a smoked paprika or a small amount of chipotle chili powder.

You can substitute ground beef or turkey if venison is not available.

The unsweetened cocoa powder adds depth—don’t skip it for a richer chili.

Adjust the cayenne pepper to your preferred heat level to control spiciness.

Serve with crusty bread or over rice for a complete meal.

FAQs

Can I make this chili in a slow cooker?

Yes, after browning the meat and sautéing the aromatics, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for best results.

How can I make this chili spicier or milder?

To make it spicier, increase the amount of cayenne or add fresh jalapeños. For a milder chili, reduce or omit the cayenne and chili powder, and use mild diced tomatoes instead of ones with diced chilis.