I recently got my hands on some ground venison. If you’re unfamiliar, venison is basically deer meat! I knew exactly what I wanted to do with it, especially with the weather cooling down – make some Venison Chili!

This Venison Chili is insanely delicious – I don’t want to say it is the best one ever as I will admit I’ve not yet gotten the chance to try every Chili recipe out there ever, but I will say this is definitely the best Chili I’ve ever made or tasted! The fact that venison is very rich and earthy might have something to do with it.

Also, another great thing about this chili recipe is that it’s actually not that hard to make. The ingredients list might seem a little long but most of it is delicious spices that will create the best aromatic flavor for your chili!

Crockpot / Slow Cooker Version

If you want to go one step further on the ‘sit back and relax’ scale, you can also make this chili in the crockpot or slow cooker! I have the crockpot / slow cooker instructions listed below also!

Ingredients

• 4 tablespoons olive oil, separated in to 2 tbsp
• 2 onions, chopped
• 2 green bell pepper, chopped
• 4 tsp minced garlic
• 2 pounds ground venison
• 2 (10 ounce) cans diced tomatoes, undrained
• 1 (28 ounce) can tomato puree
• 1/2 cup of water or beef broth
• Spices:
  • 1/4 cup chili powder
  • 2 tablespoons cumin
  • 2 tablespoons smoked paprika
  • 1 tablespoon dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons chipotle chili powder
  • Salt and freshly ground black pepper

Stove Top Version

In a large soup pot, heat 2 tbsp of olive oil over medium high heat. Add onions and bell peppers and saute for about 5 minutes.

Add another 2 tbsp, and add garlic, ground venison, and all the spices to the pot. Break apart the ground venison with a wooden spoon. If it is too ‘dry’ at this point add some water/beef broth. Sauté for about 10 minutes, or until the venison is browned.

Add the rest of the water or broth (if any is left), diced tomatoes (undrained), and tomato puree. Mix well.

Bring to a boil and then reduce heat to low and let it simmer covered about 15 minutes. Then uncover and let it continue simmering for 30 minutes.

Add shredded cheddar cheese and chopped scallions optionally!

Slow Cooker Version

In a large sauté pan, heat 2 tbsp of olive oil over medium high heat. Add onions and bell peppers and saute for about 5 minutes.

Add another 2 tbsp, and add garlic, ground venison, and all the spices to the pot. Break apart the ground venison with a wooden spoon. If it is too ‘dry’ at this point add some water/beef broth. Sauté for about 10 minutes, or until the venison is browned.

Add the rest of the water or broth (if any is left), diced tomatoes (undrained), and tomato puree. Mix well and transfer to slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. 

Add shredded cheddar cheese and chopped scallions optionally when serving!

Venison Chili (Keto, Paleo, Whole30)

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Ingredients

• 4 tablespoons olive oil, separated in to 2 tbsp
• 2 onions, chopped
• 2 green bell pepper, chopped
• 4 tsp minced garlic
• 2 pounds ground venison
• 2 (10 ounce) cans diced tomatoes, undrained
• 1 (28 ounce) can tomato puree
• 1/2 cup of water or beef broth

Spices:

• 1/4 cup chili powder
• 2 tablespoons cumin
• 2 tablespoons smoked paprika
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons chipotle chili powder
• Salt and freshly ground black pepper

Instructions

Stove Top Version

1. In a large soup pot, heat 2 tbsp of olive oil over medium high heat. Add onions and bell peppers and saute for about 5 minutes.
2. Add another 2 tbsp, and add garlic, ground venison, and all the spices to the pot. Break apart the ground venison with a wooden spoon. If it is too ‘dry’ at this point add some water/beef broth. Sauté for about 10 minutes, or until the venison is browned.
3. Add the rest of the water or broth (if any is left), diced tomatoes (undrained), and tomato puree. Mix well.
4. Bring to a boil and then reduce heat to low and let it simmer covered about 15 minutes. Then uncover and let it continue simmering for 30 minutes.
5. Add shredded cheddar cheese and chopped scallions optionally!

Slow Cooker Version

1. In a large sauté pan, heat 2 tbsp of olive oil over medium high heat. Add onions and bell peppers and saute for about 5 minutes.
2. Add another 2 tbsp, and add garlic, ground venison, and all the spices to the pot. Break apart the ground venison with a wooden spoon. If it is too ‘dry’ at this point add some water/beef broth. Sauté for about 10 minutes, or until the venison is browned.
3. Add the rest of the water or broth (if any is left), diced tomatoes (undrained), and tomato puree. Mix well and transfer to slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
4. Add shredded cheddar cheese and chopped scallions optionally when serving!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  McCormick Gourmet, Smoked Paprika, 1.62 oz
• 
  Simply Organic Oregano Leaf Cut & Sifted Certified Organic, .75-Ounce Container
• 
  ZOE Extra Virgin Olive Oil, 1 Liter Tin (Pack Of 2)
• 
  Spice World Fat Free Minced Garlic, 32 Ounce
• 
  McCormick Gourmet Organic Chipotle Chile Pepper, 2 oz
• 
  Badia Spices inc Spice, Cumin Seed Ground, 16-Ounce

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 89mgSodium: 331mgCarbohydrates: 10gFiber: 4gSugar: 4gProtein: 26g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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