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Venison Chili

Venison Chili is a super simple recipe that is a great way to enjoy your fall deer harvest or anytime you are lucky enough to have venison in the freezer. This is a hearty and delicious recipe that is a favorite for cool weather.

We have a whole family of deer hunters and the guys had terrific luck during bow season this year. With the freezer stocked with deer meat, a hearty pot of chili is going to be on the menu often. We like to serve it up with Jalapeño Cheddar Cornbread for a family favorite meal.

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venison chili in 2 bowls

Venison Chili ~ Quick and Easy Weeknight Dinner

A big pot of chili is perfect for feeding a crowd and if you are lucky enough to have leftovers, it’s even better the next day. Make this venison chili mild or as spicy as you prefer and watch it disappear!

Ingredients for venison chili

Ingredients Needed:

  • Bacon Grease or Olive Oil
  • Onions
  • Bell Peppers
  • Carrots
  • Ground Venison
  • Diced Tomatoes
  • V8 Juice or Tomato Juice
  • Pinto Beans
  • Green Chile Powder
  • Granulated Garlic
  • Kosher Salt
  • Chili Powder
  • Ground Cumin
  • Ground Red Pepper

venison chili

Step-by-step Instructions:

melting bacon grease in a dutch oven

  • In a dutch oven or large pan, add the bacon grease and place over medium heat.

dutch oven with onions, bell peppers, carrots, wooden spoon

  • Add diced onions, bell peppers and shredded carrots. Carrots are a great addition to chili because they help cut the acidity of the tomatoes.

cooking vegetables in a dutch oven

  • Cook, stirring often until vegetables are softened.

ground venison in a dutch oven with cooked vegetables with wooden spoon

  • Add ground venison and continue to cook, breaking up the venison to brown well on all sides.

adding brown sugar and spices to dutch oven

  • Combine brown sugar, salt and spices and mix into venison mixture.
  • Next, add can tomatoes and V8 juice.
  • Rinse and drain pinto beans and add to the dutch oven.

adding pinto beans to chili

Mix well. Continue to cook until mixture comes to a low boil.

pot of chili with wooden spoon

  • Lower to simmer and continue to cook about 20 minutes. Keep warm until ready to serve.

venison chili in 2 bowls with cheese, jalapenos and tortilla chips

  • Serve with your favorite toppings.

Toppings for Chili:

  • Shredded Cheese
  • Sour Cream
  • Candied Jalapeños
  • Tortilla Chips or Corn Chips
  • Green Onions
  • Diced Avocado
  • Cilantro

Recipe Tips and Variations:

Store: Leftover cooled chili in an airtight container in the refrigerator up to 3 days.

Freezer: Place chili in a freeze container up to 3 months.

Reheat: Place chili in a pan over medium heat, add additional V8 juice or a bit of water if it needs thinned. Stir until heated through.

Beans: Kidney beans or black beans can be substituted for pinto beans.

Venison: We butcher our own deer and added pork fat to the lean venison for about a 75/25 ratio. If you have straight lean venison, you can also add in ground beef or bacon to add some fat to the mix.

Make it Spicy: This recipe can made as spicy as you prefer. Increase the ground red chile flakes or use ground cayenne pepper to boost the heat level.

Yield: 8 Servings, double recipe as needed.

What to Serve with Chili:

  • French Fries are a great side dish for chili or use the leftovers for chili cheese fries.
  • Homemade Cornbread makes a delicious side dish for any chili or soup recipe.
  • Air Fryer Tater Tots are so quick and easy to add to your chili supper.

More Delicious Venison Recipes:

  • Venison Steak Pot Pie is a hearty meal filled with vegetables in a rich gravy. A family favorite to make again and again.
  • These grilled Venison Chops are great for special occasions and are sure to impress if served to company.
  • Smoky Chili is a great option made with smoked ground venison. Make it spicy or mild to suit your tastes.
  • Venison Snack Sticks are so simple to make and our favorite for ground deer meat.

bowl of chili topped with cheese, tortilla chips

This venison chili is a hearty and filling meal for any night of the week. It’s one of the best recipes to make with the deer meat you have in the freezer and a surefire hit with the whole family.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

venison chili in a bowl topped with cheese and jalapeno slices
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5 from 8 votes

Venison Chili

Venison Chili is a super simple recipe that is a hearty and delicious dinner that is a favorite for cool weather.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soups
Cuisine: American
Keyword: deer meat chili, easy chili, how to make chili, venison chili with beans
Servings: 8 servings
Calories: 403kcal
Author: Milisa

Ingredients

  • 2 tablespoons bacon grease or olive oil
  • 2 cups diced onions
  • 2 cups diced bell peppers
  • 1/2 cup shredded carrot
  • 1 1/2 pounds ground venison
  • 6 tablespoons brown sugar
  • 2 tablespoons green chile powder
  • 2 tablespoon granulated garlic
  • 1 tablespoon kosher salt
  • 2 teaspoons red chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground chile flakes
  • 2 cans 14 oz each diced tomatoes
  • 10 cups V8 juice or tomato juice
  • 1 can 15 ounces pinto beans, rinsed and drained
  • shredded cheese candied jalapeños for serving

Instructions

  • In a dutch oven or large pan, add the bacon grease and place over medium heat.
  • Add diced onions, bell peppers and shredded carrots.
  • Cook, stirring often until vegetables are softened.
  • Add ground venison and continue to cook, breaking up the venison to brown well on all sides.
  • Combine brown sugar, salt and spices and mix into venison mixture.
  • Next, add can tomatoes and V8 juice and pinto beans.
  • Mix well. Continue to cook until mixture comes to a low boil. Lower to simmer and continue to cook about 20 minutes.
  • Serve with your favorite toppings. 

Notes

Toppings for Chili: 

  • Shredded Cheese
  • Sour Cream
  • Candied Jalapeños
  • Tortilla Chips or Corn Chips
  • Green Onions
  • Diced Avocado
  • Cilantro
Store: Leftover cooled chili in an airtight container in the refrigerator up to 3 days.
Freezer: Place chili in a freeze container up to 3 months.
Reheat: Place chili in a pan over medium heat, add additional V8 juice or a bit of water if it needs thinned. Stir until heated through.
Beans: Kidney beans or black beans can be substituted for pinto beans.
Venison: We butcher our own deer and added pork fat to the lean venison for about a 75/25 ratio. If you have straight lean venison, you can also add in ground beef or bacon to add some fat to the mix.
Make it Spicy: This recipe can made as spicy as you prefer. Increase the ground red chile flakes or use ground cayenne pepper to boost the heat level.

Nutrition

Serving: 1g | Calories: 403kcal | Carbohydrates: 41g | Protein: 30g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 90mg | Sodium: 1310mg | Fiber: 6g | Sugar: 26g

One Comment

5 from 8 votes (8 ratings without comment)

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