Is there anything more comforting on a cold winter night than a hot bowl of chili? This venison chili recipe is sure to become an instant classic for those who want the deliciousness of traditional chili with an added flare - all made quickly and easily!
If you're ready to rustle up a venison chili that'll warm you down to your bones, then it's time to get cooking! This venison chili recipe brings together the spicy kick of chilies, the smoky flavor of venison, and a unique blend of spices - resulting in an incredibly delicious and hearty dish.
You'll want to make sure you've got all the ingredients at hand before you start as it takes some awesome flavors coming together just right to create this amazing venison chili. Get ready for an unforgettable meal; this venison chili is sure to be gone before you know it!
Venison chili is a great dish to make when looking for something hearty and comforting. The sweetness of the venison is complemented by the mixture of fragrant spices, allowing for an incredibly rich flavor that reminds you of home cooking.
Serve it up with some crusty bread or over white rice– whichever way you choose, venison chili is sure to impress any palate.
This chili recipe infuses venison with spices like cumin and chili powder, ensuring that the venison isn't gamey but still packs a flavorful punch.
Mood Music (Beats to pair with Venison Chili)
DMX's song "Slippin" is a song that is both dark and beautiful at the same time. The beat is somewhat haunting, but the hook is inspirational. This chili is similar in that it is heavy, but uplifting.
Ingredients Needed For Venison Chili
- Ground Venison
- Poblano pepper
- Yellow Onion
- Garlic Cloves
- Smoked Paprika
- Ground Cumin
- Ancho Chili Powder
- New Mexico Chili Powder
- Ground Coriander
- Kosher Salt
- Black Pepper
- Beef Broth
- Beer (Stout)
- Crushed Tomatoes - Fire-Roasted Tomatoes works as a good substitute. You can also use tomato paste to add a bit more depth of flavor to the dish.
How To Make Venison Chili
Prepare the spices
Mix together all the dry spices together in a small bowl or ramekin. Set aside.
Cook the chili
Heat a large dutch oven or large pot on medium heat. Add olive oil to the heated pan and then saute the diced onions for about 3-4 minutes. Add the peppers and saute for another minute. Add the garlic and saute for about 30 seconds. Add some of the seasonings as you saute.
Move the vegetables to one side of the pot to make room for the ground venison. Add the deer meat and brown it completely. Continue to season as you go.
Add the beer and cook off the alcohol as well as reduce the beer by about a third. Stir with a wooden spoon as you go.
Add the broth, molasses, and more spices. Mix well then reduce heat to low heat. Allow the chili to cook low and slow at a nice simmer for at least an hour. Take your time and cook longer if you can afford it.
Remove from heat. Serve in deep round bowls. Garnish with fresh cilantro and/or green onions.
Cooking Considerations and Tips
This deer chili is mild by my chili standards but very tasty. If you want more heat you can leave the seeds from the poblanos in and/or you could add some chipotle peppers along with their adoba sauce.
I cook the vegetables and some of the spices first as I like to infuse the oil with all that flavor before adding the ground deer meat. The venison will take on all that delicious flavor.
Feel free to substitute ground beef, elk meat, or even ground turkey for the venison. If using turkey go a bit more extra with the seasoning since turkey can be on the bland side.
Make the chili ahead of time and store in the refrigerator in an airtight container. Serve the next day after the flavors have come together even more.
If you don't have beef broth you can substitute chicken broth.
The molasses adds a bit of sweetness to balance against the heat and savory. Brown sugar or Mexican piloncillo can be substituted. The sweetness also helps tame the venison flavor as well.
Frequently Asked Questions (FAQs) About Making Venison Chili
Can include any beans in this chili?
You can, but we'd have to call this something else other than chili. I'm not a beans in chili guy. I'm actually quite the opposite i.e. no black beans, no kidney beans, no pinto beans, no beans of any kind. It's just ground meat, chili peppers, onions, and a dope chili gravy in this recipe.
Can you make this chili in a crock pot or slow cooker?
Yes you can, but it would not be my recommendation. I use crockpots as a food warmer vs. a cooking vessel. I find that chili cooked in a crockpot tends to be more or the soupy side from a consistency perspective.
What do you top your chili with?
I personally like to keep things simple so that I can fully enjoy the taste of the chili. I prefer cheese (Mexican Oaxacan or Cheddar Cheese) and hatch jalapeno chilis. Others like sour cream, corn chips, tortilla chips, or straight-up diced green chilies.
For Other Similar Recipes Try These
Make this recipe
This venison recipe is a perfect way to change up your dinner routine. The best part is that it only takes a few ingredients and can be made in under an hour. So next time you’re looking for something new to cook, give this recipe a try. You won’t regret it!
Now that you know how to make the best venison chili, there’s no excuse not to try it out for yourself. This dish is perfect for a winter night in, and leftovers reheat well too. So what are you waiting for?
Invite some friends over, fire up the stove, and enjoy a delicious bowl of chili. The best part about this recipe is that it can be tailored to your liking – add more spice if you like it hot, or tone it down by leaving out the chili pepper seeds. No matter how you make it, this venison chili will be sure to please. So what are you waiting for? Give it a try!
If you make this hearty chili recipe or any other recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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- 2 lbs Ground Venison
- 1 large Poblano pepper diced
- 1 Yellow Onion diced
- 5 Garlic Cloves diced
- ½ tablespoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1 tablespoon Ancho Chili Powder
- ½ tablespoon New Mexico Chili Powder
- 1 teaspoon Ground Coriander
- ½ tablespoon Kosher Salt
- ½ tablespoon Black Pepper
- ½ teaspoon Allspice
- ¼ cup Molasses
- 2 cups Beef Broth
- 12 ounces Beer Stout
- 14 ounce can Crushed Tomatoes
Prepare the spices
- Mix together all the dry spices together in a small bowl or ramekin. Set aside.
Cook the chili
- Heat a large dutch oven or large pot on medium heat. Add olive oil to the heated pan and then saute the diced onions for about 3-4 minutes. Add the peppers and saute for another minute. Add the garlic and saute for about 30 seconds. Add some of the seasonings as you saute.
- Move the vegetables to one side of the pot to make room for the ground venison. Add the deer meat and brown it completely. Continue to season as you go.
- Add the beer and cook off the alcohol as well as reduce the beer by about a third. Stir with a wooden spoon as you go.
- Add the broth, molasses, and more spices. Mix well then reduce heat to low heat. Allow the chili to cook low and slow at a nice simmer for at least an hour. Take your time and cook longer if you can afford it.
- Remove from heat. Serve in deep round bowls. Garnish with fresh cilantro and/or green onions.