Venison Chili Recipe
When it comes to a hearty, flavorful chili, venison chili is a perfect choice if you’re looking for something a little different from the usual beef. And if you have a freezer full of venison, this chili recipe is a great one to add to your weeknight dinner list!
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If you’re new to cooking with venison, this simple recipe will help you create a delicious, comforting meal that’s perfect for those cool evenings.
If you hunted for the meat yourself, I just want to say a quick congrats! There is nothing more rewarding than hunting for your own meat!
My husband and I both have a passion for hunting and try our best to never let our freezer run out of venison because it is our favorite!
The picture below is from our “hunting moon” aka honey moon back in 2020 where we were both fortunate to kill a buck on the same trip!
Venison Chili Recipe
Every chili is as unique as the person making it. While this recipe is my personal favorite, feel free to adjust the ingredients to match your own taste preferences.
Ingredients (Serves 4-6)
- 1.5 lb. Ground Venison
- 1 Yellow or White Onion, diced
- 1-2 Jalapeno Peppers, diced (seeds removed)
- 1 Serrano Pepper, diced (seeds removed)
- 1 ½ Tbsp. Chili Powder
- 2 Tbsp. Garlic, minced
- 1 tsp. Cumin
- 1 tsp. Red Pepper Flakes (optional)
- 1 cup Light Beer (I like to use Coors Light, but any light beer works. Just avoid hoppy ones!)
- 1 (14.5 oz.) can Diced Tomatoes, with juices
- 1 (15.5 oz.) can Beans – Pinto or Kidney, drained and rinsed
- 1 ½ cups Beef Broth (or use Knorr Beef Bouillon Powder mixed with water)
- Salt to taste
Instructions:
- Sauté the veggies and brown the venison: Start by adding your diced onion and peppers to a large pot over medium-high heat. Once they’re softened, toss in the ground venison and cook until browned.
- Add the seasonings: Stir in the chili powder, garlic, cumin, and optional red pepper flakes. Let the spices cook with the meat and veggies for 2-3 minutes to really bring out their flavors.
- Deglaze with beer: Pour in the light beer, and as it sizzles, scrape up any browned bits stuck to the bottom of the pot. Let it cook for about 5 minutes to reduce a bit and deepen the flavor.
- Simmer the chili: Now, it’s time to add the diced tomatoes, beans, and beef broth. Stir everything together and bring the mixture to a boil. Then, lower the heat and let it simmer uncovered for at least 30 minutes. Stir occasionally, and if you like a thicker chili, just let it cook a little longer.
- Taste and adjust: Before serving, give it a taste and add salt if needed. Top with your favorite garnishes like sour cream, cheddar cheese, green onions, cilantro, or avocado, and dig in!
Venison Chili No-Beans Recipe
If you’re not a fan of beans in your chili or just prefer a meatier version, it’s easy to leave them out.
For a heartier dish, skip the beans in the recipe above and add an extra half pound of venison.
The result is a rich, flavorful chili with no fillers—just pure, savory goodness.
Venison Chili Crockpot Recipe
Want to let your chili simmer all day while you take care of other things? The crockpot is a great option.
Here’s how to adapt the recipe:
- Follow the recipe above until Step 3: Sauté the diced onion, peppers, and venison in a pan until the venison is browned. Add the seasonings and let them cook for 2-3 minutes, then deglaze the pan with the beer.
- Transfer to the crockpot: Once everything is sautéed and deglazed, transfer it all to your crockpot.
- Add the remaining ingredients: Pour in the diced tomatoes, beans, and beef broth.
- Set the cooking time:
- Cook on low for 6-8 hours.
- Or, cook on high for 3-4 hours.
- Let it simmer: The longer it simmers, the more the flavors will meld together for an extra tasty result.
How Do You Get the Gamey Taste Out of Venison Chili?
Venison can sometimes have a gamey flavor, but there are a few tricks to mellow that out.
The most important step to ensure you won’t have gamey tasting meat is to process your meat correctly.
We process our own meat and remove all fat and sinew. Unlike beef, where fat typically tastes good, you do NOT want the fat and sinew from wild game meat.
Then before we put the meat through the grinder we mix in beef kidney fat to add fat back into the meat.
But if you don’t process your own meat and go to a butcher who’s unfamiliar with processing wild game, be sure to tell them to remove all of the fat and sinew. Many butchers are not familiar with processing wild game meat and they’ll grind up everything.
However the above steps relate to processing and if you may already have some meat with “gamey” flavor don’t worry, there are a few things you can do.
First, using strong seasonings like chili powder, garlic, and cumin can mask some of the gamey taste.
Another trick is to add a bit of vinegar or Worcestershire sauce to the recipe, which helps neutralize the gameness.
If you have the time, marinate the venison in buttermilk or milk overnight before cooking—it works wonders to tenderize the meat and reduce any unwanted flavors.
How Long Is Venison Chili Good For?
Once your venison chili is cooked, you can store it in the fridge for up to 3-4 days. Make sure to store it in an airtight container to keep it fresh.
If you want to make a bigger batch and save some for later, venison chili freezes really well.
Just let it cool completely, pop it in a freezer-safe container, and it’ll last for up to 3 months.
When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat it on the stove.
What Spices Go with Deer Meat?
Venison has a unique flavor that pairs well with bold, earthy spices. Some of the best spices to use with deer meat include
You can also add herbs like rosemary and thyme for a more aromatic touch.
If you want a bit of heat, don’t hesitate to add some crushed red pepper flakes or cayenne.
These spices complement the richness of venison and bring out its natural flavors beautifully.
For my favorite venison dish of all time, be sure to try our recipe for Fried Deer Meat and Gravy, even those who don’t like venison love it!
Or if you’re looking for another great way to use up ground venison be sure to try this recipe for Cheesy Venison Helper.
Venison Chili Recipe
Ingredients
- 1.5 lb. Ground Venison
- 1 Yellow or White Onion diced
- 1-2 Jalapeno Peppers diced (seeds removed)
- 1 Serrano Pepper diced (seeds removed)
- 1 ½ Tbsp. Chili Powder
- 2 Tbsp. Garlic minced
- 1 tsp. Cumin
- 1 tsp. Red Pepper Flakes optional
- 1 cup Light Beer I like to use Coors Light, but any light beer works. Just avoid hoppy ones!
- 1 14.5 oz. can Diced Tomatoes, with juices
- 1 15.5 oz. can Beans – Pinto or Kidney, drained and rinsed
- 1 ½ cups Beef Broth or use Knorr Beef Bouillon Powder mixed with water
- Salt to taste
Instructions
- Sauté the veggies and brown the venison: Start by adding your diced onion and peppers to a large pot over medium-high heat. Once they’re softened, toss in the ground venison and cook until browned.
- Add the seasonings: Stir in the chili powder, garlic, cumin, and optional red pepper flakes. Let the spices cook with the meat and veggies for 2-3 minutes to really bring out their flavors.
- Deglaze with beer: Pour in the light beer, and as it sizzles, scrape up any browned bits stuck to the bottom of the pot. Let it cook for about 5 minutes to reduce a bit and deepen the flavor.
- Simmer the chili: Now, it’s time to add the diced tomatoes, beans, and beef broth. Stir everything together and bring the mixture to a boil. Then, lower the heat and let it simmer uncovered for at least 30 minutes. Stir occasionally, and if you like a thicker chili, just let it cook a little longer.
- Taste and adjust: Before serving, give it a taste and add salt if needed. Top with your favorite garnishes like sour cream, cheddar cheese, green onions, cilantro, or avocado, and dig in!
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