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Venison Chili Recipe

Michelle Grabiel

Venison Chili Recipe

We are welcoming fall with this healthy and delicious venison chili recipe. Perfect for the cold winter months and just about anytime you have venison in your freezer. I love how much food this recipe makes and for a small family, like ours, this big batch makes for great leftovers!

Venison is a staple food in our household. I think it is safe to say the typical go-to for venison is spaghetti, tacos and hamburgers but often times we like to incorporate new ways of using ground venison. We are happy to report that this recipe has been a big hit between family and friends and we are happy to share it with you! It warms up our home and offers a fragrance that is sure to get any stomach to rumble. It has a little zing but not too much so as toddlers can enjoy it too. It’s perfect for the whole family or whomever is joining you around the dinner table.

Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 20 minutes

Servings: 8-10 servings

Ingredients

  • 2 tablespoons olive oil

  • 2 onions, chopped

  • 1 green bell pepper stemmed, seeded, and chopped

  • 2 tablespoons cumin

  • 1/4 cup chili powder

  • 1 tablespoon dried oregano

  • 2 teaspoons of cayenne

  • 2 teaspoons dried thyme

  • Salt and pepper

  • 10 cloves garlic, minced

  • 2 pounds ground venison, thawed

  • 2 (15.5 ounce) cans kidney beans, drained and rinsed

  • 2 (10 ounce) cans diced tomatoes or whole tomatoes, chopped up

  • 1 can green chili’s (optional)

  • 1 (28 ounce) can cento tomato puree

  • 2 (15.5 ounce) cans black beans, drained

  • Shredded cheese and/or sour cream for serving


Instructions

  1. Heat oil in a large stock pot or Dutch oven over medium to hight heat until simmering. Add onions, bell pepper, cumin, chili powder, oregano, cayenne, thyme, 1/2 teaspoon pepper, 1/2 teaspoon salt. Cook until vegetables have softened, approx. 7 to 10 minutes.

  2. Mix in garlic. Add venison and cook, break up the clumps, and cook until the venison is browned, about 5 minutes.

  3. Stir in kidney beans, black beans, tomatoes, and tomato puree. Bring to a simmer, cover, and cook for 30 minutes.

  4. Remove lid and continue to simmer for 20 minutes longer. Season to taste with salt and pepper. Let it cool down.

  5. Serve with preferred toppings including cheese and sour cream.

Thanks!

Adapted ideas from culinaryhill.com

Enjoy,

Michelle Grabiel