Description
Hearty, rich, and smoky venison chili made with ground venison, kidney beans, diced tomatoes, and a blend of spices. This comforting dish is perfect for game season and cozy winter meals, offering a protein-packed alternative to traditional chili recipes.
Ingredients
Main Ingredients
- 1 lb ground venison
- 1 onion, diced
- 1 bell pepper, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 cups beef broth
Spices & Seasonings
- 1 tbsp chili powder
- 1 tsp ground cumin
- Salt and pepper, to taste
Instructions
- Brown the venison: In a large pot or Dutch oven over medium-high heat, cook the ground venison until it begins to brown. Add the diced onion and bell pepper, sautéing until softened and the venison is fully cooked.
- Add remaining ingredients: Stir in the kidney beans, diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper. Pour in the beef broth and mix well to combine all flavors.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 30 to 40 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
- Serve and garnish: Once thickened, taste and adjust seasoning if necessary. Serve hot, topped with optional cheese, sour cream, or alongside cornbread for a complete meal.
Notes
- For slow cooker usage, cook on LOW for 6 hours or HIGH for 3 hours for tender, flavorful chili.
- Add chipotle peppers in adobo or smoked paprika to enhance smoky depth.
- This chili is freezer-friendly and makes excellent meal prep portions.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American
