Learn how to make award-winning venison chili with ground deer or elk meat you have in the freezer. Simple, flavorful, and well-balanced.
1 Tbsp. olive oil
1 yellow onion, diced
2 green bell peppers, diced
1 lb. ground venison
4–5 garlic cloves, minced
2 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. paprika
½ tsp. cinnamon (optional)
1 and ½ tsp. salt
½ tsp. pepper
3 Tbsp. tomato paste
1 tsp. Worchestershire sauce
1 orange, juiced
1 lime, juiced
1 and 1/2 cups venison or beef stock*
28 oz. diced tomatoes, drained
15 oz. black beans, drained and rinsed
15 oz. kidney beans, drained and rinsed
- Begin by heating the olive oil in a large pot over medium heat.
- Add the onion and peppers and cook until the onions start to brown on the edges, about 5-7 minutes. Then, add the venison and brown.
- Once the venison is browned add the garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper. Saute for 1-2 minutes and then add the tomato paste. Cook for an additional minute, incorporating the tomato paste.
- Then, deglaze the pot with Worchestershire sauce, orange juice, and lime juice. Scrape the bottom of the pot and add the stock, tomatoes, and beans.
- Stir well and bring the chili to a boil. Once boiling, reduce the heat to low, cover partially with a lid and let the pot simmer for at least 30 minutes but up to all day. If you’re cooking longer than an hour, be sure to cover the chili fully with a lid so all of the liquid doesn’t evaporate.
- Ladle up generous portions, top with your favorite chili toppings, and serve.
- For flavor interest, try swapping out the venison/beef stock with 12oz of your favorite beer. A larger or stout work best but a pumpkin ale is always fun in the fall.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican American
Keywords: chili, venison, deer, deer meat, beans, chili beans