Venison Chili Recipe

Name: Venison Chili Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 2 – 2 ½ pounds ground venison; 1 large onion; 2 bell peppers; 2 celery stalks; 2 carrots; 6-8 cloves garlic; ½ cup chopped cilantro; 1-2 jalapeños; 4 tablespoons chili powder; 2 tablespoons ground cumin; 1 tablespoon smoked paprika; 1 tablespoon dried oregano; 2 teaspoons salt; ½ teaspoon ground cinnamon; 2 – 28 ounce cans crushed tomatoes; 2 – 15 ounce cans kidney beans; 2 cups water

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
8 servings
Calories
371 kcal
Course
Main Course
Cuisine
American

Venison Chili Recipe

Gael Hudson

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This lean meaty ground venison (deer meat) chili recipe is easy to make on the stovetop with lots of vibrant spices and veggies for a bold, delicious, and hearty dish.

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Ingredients

Servings

1 tablespoon olive oil
2 – 2 ½ pounds ground venison or finely diced venison
1 large onion peeled and diced
2 bell peppers seeded and diced
2 celery stalks diced
2 carrots shredded and diced
6-8 cloves garlic minced
½ cup chopped cilantro
1-2 jalapeños seeded and diced (optional)
4 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon smoked paprika
1 tablespoon dried oregano
2 teaspoons salt
½ teaspoon ground cinnamon
2 – 28 ounce cans crushed tomatoes
2 – 15 ounce cans kidney beans drained
2 cups water

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Instructions

Set a large 6-8 quart pot over medium-high heat. Add the oil to the pot. Once hot, add the ground (or finely chopped) venison. Stir and brown the meat, breaking it into pieces with a wooden spoon.
Meanwhile, prep and dice all the fresh vegetables and herbs.
Once the venison is cooked through, add the diced onion, bell pepper, celery, carrot, garlic, cilantro, and jalapeños to the pot. Stir and sauté the vegetables for 3-5 minutes.
Add the ground chili powder, cumin, smoked paprika, oregano, salt, and cinnamon to the pot. Stir well. Then pour in the crushed tomatoes, drained kidney beans, and water.
Stir and bring to boil. Once boiling, lower the heat to keep the chili at a simmer. Partially cover the pot and simmer for 30 minutes, stirring regularly, so the venison and beans don't stick to the bottom of the pot.
Once the chili has cooked, it's a good idea to allow the chili to rest for at least one hour before serving. This allows the flavors to deepen. When ready to serve reheat the chili and serve warm.

Notes

Cool leftover chili completely before transferring it to an airtight container. Keep venison chili in the fridge for up to 3-4 days.
To Freeze: Transfer cooled leftovers to an airtight container, and wrap the container in a layer of aluminum foil for extra protection. Store leftover chili in the freezer for up to 3 months, and thaw in the fridge overnight.

Nutrition Information

Show Details

Serving 1bowl Calories 371kcal (19%) Carbohydrates 36g (12%) Protein 34g (68%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 91mg (30%) Sodium 1022mg (43%) Potassium 1476mg (42%) Fiber 11g (44%) Sugar 12g (24%) Vitamin A 4863IU (97%) Vitamin C 49mg (54%) Calcium 159mg (16%) Iron 10mg (56%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 371 kcal

% Daily Value*

Serving	1bowl
Calories	371kcal	19%
Carbohydrates	36g	12%
Protein	34g	68%
Fat	12g	18%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Cholesterol	91mg	30%
Sodium	1022mg	43%
Potassium	1476mg	31%
Fiber	11g	44%
Sugar	12g	24%
Vitamin A	4863IU	97%
Vitamin C	49mg	54%
Calcium	159mg	16%
Iron	10mg	56%