Description

This hearty Venison Chili recipe features ground venison simmered with a medley of spices, beans, and tomatoes, delivering a rich and flavorful dish perfect for chilly days. Utilizing a stovetop method, this chili combines smoky, spicy, and savory elements in a one-pot meal that is both comforting and packed with protein.

Ingredients

Scale

Meat and Oil

2 Pounds ground venison
2 Tablespoons cooking oil

Vegetables

2 yellow onions, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
2 jalapenos, de-seeded and chopped

Spices and Seasonings

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

Liquids and Sauces

3 Cups beef broth
¼ Cup Worcestershire sauce

Beans

30 Ounces pinto beans, canned and drained
15 Ounces kidney beans, canned and drained
15 Ounces black beans, canned and drained

Tomatoes

28 Ounces crushed tomatoes, canned (not drained)
6 Ounces tomato paste

Instructions

Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, heat the cooking oil over medium-high heat to prepare for sautéing your ingredients.
Brown the Venison: Add the ground venison to the hot oil and cook thoroughly until browned evenly, releasing rich flavors and juices.
Sauté Vegetables: Add the chopped yellow onions, minced garlic, chopped green bell pepper, and chopped jalapenos to the pot. Cook and stir until the vegetables soften and become fragrant.
Add Spices and Worcestershire Sauce: Pour in Worcestershire sauce and sprinkle in salt, black pepper, chili powder, ground cumin, smoked paprika, and red pepper flakes if using. Stir and cook for about 2 minutes to toast the spices and develop their aroma.
Add Broth and Simmer: Pour in the beef broth, bring the mixture to a boil, then reduce heat to medium to maintain a gentle simmer.
Add Tomatoes and Tomato Paste: Stir in the crushed tomatoes along with their juices and the tomato paste, blending everything thoroughly.
Add Beans: Incorporate the drained pinto, kidney, and black beans evenly into the chili, distributing them well.
Simmer Chili: Reduce the heat to low and let the chili simmer gently for 1 hour, stirring occasionally to prevent sticking and to meld all the flavors together beautifully.

Notes

De-seeding the jalapenos reduces the heat level; keep seeds for a spicier chili.
Using a heavy-bottomed pot or Dutch oven prevents burning and ensures even cooking.
Simmering for the full hour allows flavors to deepen and beans to absorb the seasoning.
This chili can be refrigerated for up to 4 days or frozen for longer storage.
Serve with toppings like shredded cheese, sour cream, or chopped green onions for extra flavor.

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: venison chili, ground venison, bean chili, spicy chili, stovetop chili, hearty chili, game meat recipe