Love cooking with venison? Try my venison roast, venison meatloaf, or venison stew next. When the weather cools, chili becomes an almost weekly staple. To switch things up, though, I like to replace our usual ground beef with ground venison. It’s so similar to ground beef, and with everything simmered in a rich and flavorful tomato-based sauce, it’s a perfect winter staple.
Why I love this recipe
Easy one-pot meal. Everything comes together in one pot, so cleanup couldn’t be easier. No gamey flavor. Some game meat can be a little too earthy, but not venison. I’d say it’s an even milder version of ground beef, which is perfect for my family! It’s healthy. Chili is naturally a healthy dish, but by using venison, I’m cutting down on the saturated fat and adding even more protein. Customizable. Switch the toppings, turn up the heat, add more veggies, or double up on the beans. There are plenty of ways to customize my chili to suit your preferences. The BEST leftovers. As good as this chili tastes on day one, I’d say it tastes even better the following day. And my family makes sure I make an extra batch to enjoy during the week.
Ingredients needed
Ground venison. Venison technically refers to any game meat, including elk, bison, antelope, moose, or, most commonly, deer meat. For this recipe, we will be using ground deer meat. If you are after a particular kind, buy your venison from a butcher. Olive oil. For cooking the meat. Onion and garlic. Must-have aromatics. Tomato paste. For concentrated tangy tomato flavor. Taco seasoning. I prefer using a spice mix for ease, but if you’d prefer to make it yourself, use a combination of salt, pepper, Italian seasoning. For added aromatics and herby flavor. Chili powder. For added heat. When I’m making this for my family, I keep this in mind, but if you are making it for yourself or others who aren’t fans of spicy food, you can leave it out. Cumin and smoked paprika. For added warm and smoky flavor. Salt and black pepper. To taste. Diced tomatoes. To form the base of the chili. Choose canned tomatoes in their own juices with no additional flavorings. Kidney beans. What is a chili without beans? Kidney beans are my favorite because they are classic, but feel free to use whichever beans you like. Toppings. I keep things simple with shredded cheddar cheese, cilantro, and sour cream but use your favorite toppings.
How to make venison chili
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Switch up the toppings. I’d argue the best part of chili is the toppings! Try sliced avocado, pickled red onions, green onions, cotija cheese, or crushed tortilla chips. Add more beans. To make an even heartier, more satisfying chili, add extra canned beans. Some of my favorite beans for chili are black beans, red beans, cannellini beans, and pinto beans. Add extra veggies. Make an even more nutrient-dense dish by sautéeing mushrooms or bell peppers along with the onions or stirring in fresh spinach or kale into the chili as it simmers.
Storage instructions
To store: Store the chilled leftover chili in an airtight container in the refrigerator for up to one week. I like to keep the leftovers in individual grab-and-go portions for meal prep. Slow cooker method- Sauté the onion, garlic, and tomato paste. Add the venison and cook until no pink remains. Transfer this to the slow cooker and add the rest of the ingredients. Cook on low for 7-8 hours or high for 2-3 hours. Instant pot method- Add oil to the instant pot and turn on the sauté setting. Cook the onion, garlic, tomato paste, and venison until browned. Add the remaining ingredients, close the lid, and cook on high pressure for 30 minutes. Let the chili sit for 10 minutes before serving. To freeze: Store the chilled leftover chili in a freezer-safe container and freeze for up to 6 months. Let the leftovers thaw overnight in the fridge before reheating. To reheat: Reheat chili in a pot set over medium heat or microwave single-serving portions in 30-second intervals.
Frequently asked questions
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