Description
This hearty and flavorful venison chili combines lean ground venison with bold spices, beans, and tomatoes for a comforting dish perfect for hunting season, game day, or cozy family dinners. Simple to prepare and easily adaptable for stove, slow cooker, or Instant Pot methods, it’s a versatile and nutritious meal that’s sure to impress.
Ingredients
- 1 lb ground venison
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth (or chicken broth)
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chipotle chili powder (optional, for heat)
- 1/4 cup tomato paste
- 1/2 cup bell peppers, diced (optional)
- Salt and black pepper, to taste
Instructions
Stove-Top Method
Heat olive oil in a large pot or Dutch oven over medium heat.
Add ground venison and cook until browned, breaking up the meat as it cooks.
Add onion and garlic, cooking until softened.
Stir in chili powder, cumin, smoked paprika, and chipotle chili powder; cook for 1-2 minutes.
Add tomato paste, crushed tomatoes, diced tomatoes, kidney beans, pinto beans, bell peppers, and beef broth. Stir to combine.
Reduce heat to low and simmer for 30-40 minutes, stirring occasionally.
Adjust seasoning with salt and pepper before serving.
Slow Cooker Method
Brown ground venison in a skillet, then transfer to the slow cooker.
Add all other ingredients and stir to combine.
Cook on low for 6-8 hours or high for 3-4 hours.
Instant Pot Method
Use the sauté function to brown the venison with olive oil, then add onion and garlic. Cook until softened.
Stir in spices and tomato paste, cooking for 1-2 minutes.
Add remaining ingredients and stir well.
Seal the lid and pressure cook on manual for 10 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Notes
Heat olive oil in a large pot or Dutch oven over medium heat.
Add ground venison and cook until browned, breaking up the meat as it cooks.
Add onion and garlic, cooking until softened.
Stir in chili powder, cumin, smoked paprika, and chipotle chili powder; cook for 1-2 minutes.
Add tomato paste, crushed tomatoes, diced tomatoes, kidney beans, pinto beans, bell peppers, and beef broth. Stir to combine.
Reduce heat to low and simmer for 30-40 minutes, stirring occasionally.
Adjust seasoning with salt and pepper before serving.
- To reduce the gamey flavor of venison, soak the meat in milk or buttermilk for a few hours before cooking.
- For a thicker chili, simmer uncovered for the last 10 minutes or stir in a cornstarch slurry.
- Adjust spice levels by adding more or less chipotle chili powder or chili seasoning.
- This recipe freezes well for up to 4-6 months—perfect for meal prep!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stove
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 50mg
Keywords: venison chili recipe, ground venison chili, hearty venison chili, slow cooker venison chili, homemade venison chili