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Venison Chili
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5 from 21 votes

Venison Chili

This classic thick and hearty Venison Chili recipe will warm you to your soul.  As an equally passionate hunter and cook, I hope you find this recipe worthy of the effort required to secure the meat.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Soup
Cuisine: American
Servings: 8
Calories: 340kcal

Ingredients

  • 2 lbs Ground venison
  • 1 tablespoon Olive oil
  • 28 oz. canned Diced Tomatoes
  • 2, 15 oz cans Chili beans
  • 15 oz. can Tomato Sauce
  • 6 oz. can Tomato Paste
  • 2 Medium Red Onions (chopped)
  • 2 Poblano Peppers (chopped)
  • 4 Garlic cloves (minced)
  • 1 tablespoon Worcestershire
  • 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 for 3 hours, or until thickened to your liking.
  • Ladle chili into bowls, top with desired garnishes and serve.

Notes

IF YOU LIKED THIS RECIPE you are going to love my Roasted Venison Loin with Balsamic Pan Sauce recipe too!

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