Venison chili, above shot, in a bowl topped with shredded cheddar cheese, chopped avocado and a dollop of sour cream

Award-Winning Venison Chili

Learn how to make award-winning venison chili with ground deer or elk meat you have in the freezer. Simple, flavorful, and well-balanced.

  • Author: Miss AK
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican American



  1. Begin by heating the olive oil in a large pot over medium heat.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. Ladle up generous portions, top with your favorite chili toppings, and serve.



Venison Chili