This venison chili is a hearty dish made with tender ground venison, beans, and a mix of warm spices. It’s packed with flavor and perfect for cozy nights in!
I love serving it with some crunchy tortilla chips or a dollop of sour cream on top. Trust me, nothing warms you up like a big bowl of this chili! 🌶️
Key Ingredients & Substitutions
Ground Venison: This is the star of the dish. If you don’t have venison, ground beef or turkey work well too. Just remember that venison is lean, so you may want to add a bit more oil if using beef.
Beans: Kidney and pinto beans add texture and protein. You can substitute black beans or chickpeas if you prefer a different flavor. Canned beans are easy, but dried beans work too; just soak and cook them first.
Jalapeños: These add a nice kick! Adjust the number based on your spice tolerance. If jalapeños are too hot for you, try bell peppers for a milder flavor.
Spices: Chili powder, cumin, and smoked paprika define the flavor. Feel free to experiment with spices like oregano or even a pinch of cinnamon for a unique twist.
How Do You Properly Sauté Onions and Garlic?
Sautéing onions and garlic is key to building flavor in chili. Start by heating your oil to medium heat. Add the onions and cook until they’re soft and slightly translucent, about 4-5 minutes. Then, add the garlic and any spices like jalapeño to the mix. Cook for just a minute or two more until fragrant. This releases their flavor without burning them!
- First, heat the oil in your pot.
- Then, always add onions before garlic—onions take longer to soften.
- When adding garlic or spices, watch closely to avoid burning them, as they can become bitter if overcooked.
Delicious Venison Chili Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground venison
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup tomato sauce
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-2 jalapeños, sliced (adjust to taste)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 cup beef broth or water
- 2 tbsp olive oil
Garnishes:
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Sliced green onions
- Jalapeño slices
How Much Time Will You Need?
This delicious venison chili takes about 15 minutes to prep and 30-60 minutes to cook, depending on how long you let it simmer. Perfect for a cozy evening or a game day feast!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the chopped onions and cook until they become translucent, which should take about 4-5 minutes. Stir in the minced garlic and sliced jalapeños, cooking for an additional 1-2 minutes until everything smells amazing!
2. Cook the Venison:
Next, add the ground venison to the pot. Break it up with a spoon and cook until it’s browned and no longer pink, stirring occasionally. This might take around 5-7 minutes.
3. Toast the Spices:
Once your venison is ready, add the chili powder, ground cumin, smoked paprika, cayenne pepper (if you’re feeling spicy), salt, and black pepper. Stir everything together and cook for another 1-2 minutes to toast the spices and enhance their flavors.
4. Add the Rest of the Ingredients:
Now it’s time to dump in the diced tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth. Give it a good stir to combine all the ingredients.
5. Simmer to Perfection:
Bring the chili to a simmer. After it starts bubbling, reduce the heat to low and cover the pot. Let it cook for at least 30 minutes, stirring occasionally. If you have the time, letting it simmer for up to an hour will develop deeper flavors!
6. Taste and Adjust:
After cooking, taste your chili and adjust the seasoning if needed. Maybe a pinch more salt or spice if you like it hotter!
7. Serve and Enjoy!
Serve your chili hot in bowls, topped with shredded cheddar cheese, a dollop of sour cream, some diced avocado, sliced green onions, and additional jalapeño slices if you wish. Enjoy your hearty, flavorful venison chili!
Can I Use Different Meat Instead of Venison?
Absolutely! Ground beef, turkey, or even chicken work well as substitutes. Just keep in mind that venison is leaner, so if using beef, you may need to adjust the amount of oil in the recipe.
What if I Don’t Have Kidney or Pinto Beans?
No problem! You can use any canned beans you have on hand, like black beans, navy beans, or chickpeas. Just make sure to drain and rinse them to remove excess sodium!
How Can I Make This Chili Vegetarian?
To make a vegetarian version, simply replace the ground venison with a plant-based meat alternative or use more beans and vegetables like bell peppers or mushrooms for added texture and flavor!
Can I Refrigerate Leftovers?
Yes! Store any leftover chili in an airtight container in the fridge for up to 3-4 days. Reheat on the stove or in the microwave, and add a splash of broth or water if it thickens too much.
