Venison Chili Recipe
02:49
This no-fuss venison chili recipe will have everyone grabbing seconds.
Venison Chili Recipe
The perfect hunting camp companion.
Recipe by Jenn Homa
Serves 6-8
Prep Time
15 min
Cook Time
1.5-2 hours
Total Time
About 2 hours
Ingredients
- 1 tablespoon Olive Oil or Butter
- 2 lbs ground Venison (or 1.5 lbs venison + 0.5 lb ground pork or bacon)
- 1 large Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 1 Red Bell Pepper, diced
- 4 cloves Garlic, minced
- 2 tbsp Chili Powder
- 1 tbsp Smoked Paprika
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1 tsp Salt (adjust to taste)
- 1 tsp Black Pepper
- 1/2 tsp Cayenne Pepper (optional, for heat)
- 1 (6 oz) can Tomato Paste
- 1 (14.5 oz) can Diced Tomatoes
- 1 (15 oz) can Crushed Tomatoes
- 2 (15 oz) cans Kidney Beans, drained
- 1/2 cup Beer (dark or amber ale preferred)
- 1/2 cup Beef Broth
- 1 tbsp Worcestershire Sauce
-
1 tbsp Brown Sugar or maple syrup
Optional Toppings
-Shredded cheese
-Sour cream
-Cilantro
-Cornbread
Instructions
- Heat oil or butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the venison and cook until slightly browned but still a little pink, breaking it apart as it cooks. Remove from pan and set aside.
- Stir in diced onion, bell peppers, and garlic. Cook 5–7 minutes until softened.
- Add back in ground venison, then add chili powder, smoked paprika, cumin, oregano, black pepper, salt, and cayenne. Stir for 1–2 minutes until fragrant.
- Mix in tomato paste. Add diced tomatoes, crushed tomatoes, drained beans, beer, broth, Worcestershire sauce, and brown sugar. Stir until fully combined.
- Bring to a boil, then reduce heat to a low simmer. Cover and cook for 1.5–2 hours, stirring occasionally. Add additional beef broth as desired if you want a thinner chili.
- Ladle into bowls and load it up with your favorite toppings. This recipe pairs great with cornbread.
