Print

Venison Chili

Hearty venison chili with beans and peppers
Print Recipe

A hearty and flavorful chili made with lean venison, perfect for a cozy family dinner or a game day feast. This dish combines the richness of venison with classic chili spices for a satisfying meal.

Ingredients

Scale

2 pounds ground venison

1 large onion, chopped

3 cloves garlic, minced

1 green bell pepper, chopped

1 red bell pepper, chopped

2 (15-ounce) cans kidney beans, drained and rinsed

1 (28-ounce) can diced tomatoes

1 (15-ounce) can tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (optional, for extra heat)

Salt and pepper to taste

2 tablespoons olive oil

1 cup beef broth

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add the ground venison and cook until browned, breaking it up with a spoon as it cooks.
  2. Add the chopped onion, garlic, green bell pepper, and red bell pepper to the pot. Cook until the vegetables are softened, about 5 minutes.
  3. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and pepper. Cook for another 2 minutes until the spices are fragrant.
  4. Add the kidney beans, diced tomatoes, tomato sauce, and beef broth. Stir well to combine.
  5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1-2 hours, stirring occasionally, until the flavors have melded together.
  6. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with your favorite chili toppings such as shredded cheese, sour cream, and chopped green onions.

Notes

Serve with cornbread or crusty bread for a complete meal.

This chili can be made ahead and reheated, as the flavors only improve with time.

Nutrition

Find it online: https://palmersdirecttoyou.com/venison-chili/