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–+ servings
Venison Chili Recipe

Savory Venison Chili Recipe for Cozy Nights In

Warm up this winter with a hearty and flavorful venison chili recipe that's gluten-free and adaptable with pantry staples.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 1 lb Ground Venison Perfect for a gamey flavor profile
  • 2 tbsp Cooking Oil Olive oil enhances the taste nicely
  • 1 cup Yellow Onions Adds natural sweetness
  • 3 cloves Garlic Fresh garlic amplifies flavor
  • 1 medium Green Bell Pepper Adds fresh crunch and sweetness
  • 1-2 medium Jalapenos Adjust quantity based on spice tolerance
For the Seasoning
  • 1 tbsp Ground Cumin Infuses warmth and earthiness
  • 1 tbsp Chili Powder The star seasoning for classic chili taste
  • 1 tbsp Smoked Paprika Adds a smoky depth
  • 1 tsp Red Pepper Flakes Use sparingly for extra heat
  • Salt and Black Pepper Adjust to taste
For the Liquid and Beans
  • 4 cups Beef Broth Provides moisture and richness
  • 2 tbsp Worcestershire Sauce Adds an umami kick
  • 1-2 cans Pinto, Kidney, and Black Beans Mix and match for texture
  • 1 can Crushed Tomatoes Forms the delicious sauce base
  • 2 tbsp Tomato Paste Thickens the chili

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Venison Chili Recipe
  1. In a large Dutch oven, heat 2 tablespoons of cooking oil over medium-high heat until shimmering, about 2 minutes.
  2. Add 1 pound of ground venison to the pot, breaking it apart. Cook for 5-7 minutes until browned.
  3. Stir in 1 chopped yellow onion, 3 minced garlic cloves, 1 diced green bell pepper, and 1-2 diced jalapenos. Cook for another 5 minutes.
  4. Mix in 2 tablespoons of Worcestershire sauce, 1 tablespoon each of ground cumin, chili powder, and smoked paprika, plus red pepper flakes, salt and black pepper to taste. Cook for 2 minutes.
  5. Pour in 4 cups of beef broth and bring to a gentle boil for about 5 minutes.
  6. Stir in 1 can of crushed tomatoes, 2 tablespoons of tomato paste, and 1-2 cans of drained beans.
  7. Cover the pot and let the chili simmer on low heat for 1 hour, stirring occasionally.
  8. Serve and enjoy with toppings like cheese or sour cream.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

Customize the heat by adjusting the jalapenos and enjoy with your favorite toppings.

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