Venison Chili Recipe

When the weather cools down, nothing hits the spot like a hearty bowl of chili. This Venison Chili is rich, earthy, and packed with smoky spice flavor. Venison (deer meat) has a unique taste that pairs beautifully with chili spices, making this one of my favorite cozy fall and winter recipes.

Jump to:

• Why You'll Love This Venison Chili
• About the Ingredients
• Where to buy Venison
• Customizations
• Gather your ingredients
• Stove Top Version
• Slow Cooker Version
• Storage & Reheat
• Venison Chili Recipe
• More Hearty Meat Recipes
• Pin for later!

Even better? This chili is naturally low-carb, keto, paleo, and Whole30-friendly (if you skip the beans). Whether you make it on the stovetop or let it simmer all day in a slow cooker, it's the kind of comfort food that keeps you full and satisfied.

Why You'll Love This Venison Chili

• Keto & Paleo friendly - No beans needed, just bold flavors.
• Rich and earthy - Venison adds depth you don't get with beef alone.
• Meal prep friendly - Makes a big pot that reheats beautifully.
• Customizable - Add beans if you're not keto, or swap in beef if you don't have venison.

About the Ingredients

Ground Venison - Lean, rich, and slightly earthy. If you don't have venison, substitute with ground beef, turkey, or bison.

Onion, Bell Peppers & Garlic - The aromatics that give your chili its savory base.

Tomatoes (Diced + Puree) - Adds body, acidity, and natural sweetness.

Spices - A smoky, bold blend of chili powder, cumin, paprika, oregano, thyme, and chipotle chili powder. These layers of flavor are what make this chili special.

Optional Beans - Not keto, but if you want a classic-style chili, add a can of kidney beans.

Toppings - Shredded cheddar, scallions, avocado, or sour cream all work great!

Where to buy Venison

I actually know someone that hunts! So I got mine from them, but they do sell it often in grocery stores. If you can't find any locally, you could try online meat ordering places! For example, Steaks and Game - they ship to anywhere in the US other than Alaska and Hawaii!

Customizations

There's a couple of customizations you can make if you would prefer.

Beans

I am not the biggest fan of beans, so I actually do not add any beans in this. If you do not add beans, this recipe is also paleo and keto friendly. However, if you are not eating a paleo or keto diet and you want some beans in your chili, you can add 1 can red kidney beans, drained to the chili.

Ground Beef

I usually make this with ground venison, but it's not always super easy to find. If you do not have venison, you can substitute with ground beef. The spice blend is so tasty - so it will also be delicious with ground beef!

Gather your ingredients

Here's what you need and how much you need:

• 4 tablespoons olive oil, separated in to 2 tbsp
• 1 large onion, chopped (about 1-½ cups)
• 2 green bell pepper, chopped
• 4 teaspoon minced garlic
• 2 pounds ground venison
• 2 (10 ounce) cans diced tomatoes, undrained
• 1 (28 ounce) can tomato puree
• ½ cup of water or beef broth
• Spices:
  • ¼ 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 tablespoon 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 tablespoon 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!

Storage & Reheat

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze portions up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth if needed.

More Hearty Meat Recipes

• Red Braised Beef (紅燒牛肉) - Classic Chinese comfort food: beef shank simmered low and slow with soy sauce, star anise, chili bean paste, and spices until melt-in-your-mouth tender.
• Pan Fried Pork Belly - Crispy edges, juicy inside - a quick and savory pork dish that's full of flavor and pairs perfectly with rice or veggies.
• Beef Vegetables Stir Fry - Fast, satisfying, and versatile - tender beef tossed with fresh vegetables in a savory sauce.
• Cornish Hen Soup with Veggies (Chinese Style) - A light but nourishing soup with ginger, vegetables, and a delicate Chinese broth.

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