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Bold Venison Chili

Featured in Comforting Soups & Hearty Stews.

This bold venison chili combines lean venison, beans, a flavorful tomato base, and smoky spices for a cozy, satisfying meal. With Worcestershire sauce and smoked paprika, it’s packed with flavor and perfect for dinner, game nights, or gatherings. Add cheese, sour cream, or green onions to make it even better, and enjoy a comforting bowl full of deliciousness!

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Updated on Tue, 08 Apr 2025 23:36:13 GMT
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Bold Venison Chili | linacooks.com

Get cozy with this Country-style Venison Chili! With tender ground venison, a mix of three beans, and bold spice combinations, this chili hits the spot for family nights or weekend sports gatherings. The rich tastes and smoky undertones create an exciting spin on traditional chili, bringing wild game flavor right to your dinner.

Ingredients

  • Ground Venison: 2 pounds of game meat that's low in fat and full of protein, giving your chili that special wild taste.
  • Cooking Oil: 2 tablespoons to brown your meat and cook down your veggies, adding some necessary fat.
  • Yellow Onions: 2, diced. They'll add sweetness and flavor depth as they cook down.
  • Garlic: 4 cloves, finely chopped. These tiny flavor bombs really wake up the whole pot.
  • Green Bell Pepper: 1, diced. Adds a touch of sweetness that works with the spices and meat.
  • Jalapenos: 2, seeds removed and chopped, adding just enough heat without going overboard.
  • Ground Cumin: 2 tablespoons, bringing that dirt-like, slightly smoky taste chili can't go without.
  • Chili Powder: 4 tablespoons, the backbone spice that gives your pot that warm, rich flavor.
  • Smoked Paprika: 1 tablespoon, adding campfire notes that make the venison taste even better.
  • Red Pepper Flakes: ¼ to ½ teaspoon, skip it if you don't want the extra kick.
  • Black Pepper: ½ teaspoon, adds just a bit of spice to round things out.
  • Salt: 2 teaspoons, pulls all the flavors together and makes everything pop.
  • Beef Broth: 3 cups, creates the liquid foundation that ties everything together.
  • Worcestershire Sauce: ¼ cup, adds that can't-put-your-finger-on-it savory goodness.
  • Pinto Beans (canned): 30 ounces, drained, soft and buttery beans that soak up flavor.
  • Kidney Beans (canned): 15 ounces, drained, firm beans that stand up to long cooking.
  • Black Beans (canned): 15 ounces, drained, completes the bean trio with their darker color and bite.
  • Crushed Tomatoes (canned): 28 ounces, with all the juice, bringing bright acidity and tomato flavor.
  • Tomato Paste: 6 ounces, makes everything thicker and pumps up the tomato taste.

Instructions

Step 1: Brown the Venison
Pour cooking oil into a big pot or Dutch oven over medium-high heat. Toss in ground venison and cook till it's no longer pink.
Step 2: Sauté the Vegetables
Throw in your diced onions, chopped garlic, bell pepper, and jalapenos. Cook until they're soft and fragrant.
Step 3: Add Seasonings
Mix in Worcestershire sauce, salt, black pepper, chili powder, cumin, smoked paprika, and red pepper flakes. Let them cook about 2 minutes to release their flavors.
Step 4: Add Liquids and Tomatoes
Add the beef broth, crushed tomatoes, and tomato paste. Let it come to a boil, then turn down to medium heat.
Step 5: Add Beans and Simmer
Mix in all three types of beans. Lower the heat and let everything bubble gently for an hour, giving it a stir now and then.

Serving and Storage Tips

  • Enjoy this venison chili piping hot with toppings like grated cheese, a dollop of sour cream, sliced green onions, or fresh cilantro leaves.
  • Serve it alongside cornbread, a handful of tortilla chips, or a simple green salad to complete your meal.
  • Got leftovers? Keep them in a sealed container in your fridge for up to 3 days. Just warm it up on the stove or in the microwave before eating.
  • This chili freezes great too. Put it in freezer containers and it'll keep for up to 3 months. Just thaw it in the fridge overnight before heating.

Tips from Well-Known Chefs

  • Chef Gordon Ramsay says you should never rush chili. Let it bubble away for at least 60 minutes so all the flavors can get to know each other.
  • Chef Alton Brown thinks using different kinds of beans gives your chili better texture and more interesting flavor.
  • Chef Ree Drummond swears by adding a spoonful of sour cream and some fresh herbs on top for a creamy balance to the spicy bowl.

Variations

  • Crank up the heat by adding more jalapenos or a splash of your favorite hot sauce.
  • Switch to chicken or turkey broth if you want something a bit lighter.
  • Try swapping in white beans or navy beans for a different texture experience.

Bold Venison Chili

Dive into a bold venison chili with lean venison, beans, and a mix of bold spices. Great for cozy evenings or hosting guests.

Prep Time
20 Minutes
Cook Time
80 Minutes
Total Time
100 Minutes
By: Paolina

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (10 cups)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 2 pounds of venison, a lean and flavorful meat, great for making chili stand out.
02 2 tablespoons of oil, just enough to brown the meat.
03 2 yellow onions, diced for a strong, aromatic base.
04 4 finely minced garlic cloves for an extra layer of flavor.
05 1 green bell pepper, chopped, adds mild sweetness.
06 2 fresh jalapenos, de-seeded and diced for a little heat.
07 2 tablespoons of ground cumin to bring a warm, earthy note.
08 4 tablespoons of chili powder, the key to bold chili flavor.
09 1 tablespoon of smoked paprika for that smoky kick.
10 A pinch to ½ teaspoon of red pepper flakes, totally optional but adds heat if you love it spicy.
11 ½ teaspoon of black pepper for a touch of seasoning.
12 2 teaspoons (or to your taste) of salt.
13 3 cups of beef broth, makes the chili rich and hearty.
14 ¼ cup of Worcestershire sauce, for a savory depth of flavor.
15 30 ounces of pinto beans, rinsed and ready to use.
16 15 ounces of kidney beans, also rinsed and good to go.
17 15 ounces of black beans, another layer of texture.
18 28 ounces of canned crushed tomatoes, including the juice.
19 6 ounces of tomato paste, thickens the chili and makes it rich.

Instructions

Step 01

Get your Dutch oven or big sturdy pot on medium-high heat, then add the oil and let it heat up.

Step 02

Once hot, toss in the venison and let it cook all the way through, stirring occasionally.

Step 03

Mix in the diced onions, minced garlic, green pepper, and jalapenos. Let them soften for a few minutes.

Step 04

Sprinkle in salt, pepper, chili powder, cumin, paprika, red pepper flakes (if you've got them), and Worcestershire sauce. Stir well and cook it all together briefly.

Step 05

Pour the broth in and bring everything to a good boil. Then turn the heat to medium so it doesn’t overcook.

Step 06

Stir in your crushed tomatoes and tomato paste. Mix it all up until combined.

Step 07

Pop in all your rinsed beans—pinto, kidney, and black. Stir it well to distribute evenly.

Step 08

Turn down the heat as low as it’ll go and let it gently simmer for an hour, stirring from time to time to blend the flavors together.

Notes

  1. This is a filling, comforting dish that’s great for chilly evenings, made special with venison.
  2. Perfect for potlucks, family gatherings, or game day meals. Refrigerate leftovers for up to three days.
  3. Top it however you like—cheese, sour cream, scallions, or even crunchy corn chips for extra texture.

Tools You'll Need

  • A solid, sturdy pot like a Dutch oven.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 340
  • Total Fat: 10 g
  • Total Carbohydrate: 30 g
  • Protein: 30 g