Best Venison Chili
Grab some frozen venison from the freezer and let's make some thick and hearty venison chili, it's perfect for those cold winter nights!
Servings: 8
Calories: 340kcal
Equipment
Ingredients
- 2 pounds Ground venison
- 1 tablespoon Olive oil
- 28 ounces canned Diced Tomatoes
- 30 ounces canned Chili beans with liquid
- 15 ounces canned Tomato Sauce
- 6 ounces canned Tomato Paste
- 2 Medium Red Onions (chopped)
- 2 Poblano Peppers (chopped)
- 4 Garlic cloves (minced)
- 1 tablespoon Worcestershire sauce
- 3 cups Beef broth
- 1 tablespoon Flour
Chili Seasoning
- 1 ½ tablespoon kosher salt
- 1 ½ tablespoon Cumin
- 2 teaspoons Oregano
- 2 teaspoons Chili powder
- 1 ½ teaspoons Onion powder
- 1 ½ teaspoons Paprika
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Garlic powder
- ½ teaspoon Fresh ground black pepper
- 2 bay leaves
Optional Garnishes for Serving
- Chopped onion
- Sour Cream
- Shredded Cheddar cheese
Instructions
- Heat oil in a Dutch Oven or large pot and add venison, onions, and peppers. Cook on medium-high heat until meat has browned and onions and peppers are tender.
- Add garlic, tomato paste, and chili seasonings. Cook for two minutes longer, or until fragrant.
- Add remaining ingredients, stir together, and simmer uncovered over low heat for 3 hours, or until thickened to your liking.
- Ladle chili into bowls, sprinkle with desired chili toppings, and serve.
Notes
I recommend using the leftovers to make my Texas Frito Pie loaded with corn chips!
Nutrition
Calories: 340kcal | Carbohydrates: 28g | Protein: 32g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 2787mg | Potassium: 1441mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1250IU | Vitamin C: 45.5mg | Calcium: 118mg | Iron: 8.2mg