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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!

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!

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
• 1 large onion, chopped (about 1-1/2 cups)
• 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!

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Looking for more meaty recipes like this Venison chili? Check out all my meaty recipes here!

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