Venison Chili

A pot with venison chili

5 from 2 reviews

This hearty Venison Chili is easy to make and packed with flavor. Serve it topped with cheese and buttermilk biscuits, cornbread or popovers on the side.


  • 3 tablespoons olive oil
  • 2 medium yellow onions, chopped
  • 6 garlic cloves, minced
  • 1/2 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dry thyme
  • 1 chipotle pepper in adobo sauce, minced
  • 1 teaspoon adobo sauce
  • Salt and pepper to taste * 
  • 1 1/2 pounds ground venison **
  • 2 cans kidney beans, rinsed and drained
  • 1 28-oz can tomato puree
  • 2 cups vegetable broth
  • Toppings: shredded cheddar cheese and sour cream


In a large pot heat the olive oil over medium heat. Add the onion and cook, stirring frequently, until translucent, about 2-3 minutes.

Add the garlic, chili powder, cumin, paprika, oregano, thyme, chipotle pepper and adobo sauce. Cook, stirring constantly, about 30 seconds until fragrant.

Add the ground venison and cook the same way you would cook ground beef. Break it up with your spoon and stir it around until the meat has browned.

Add the beans, tomato puree and vegetable broth. Mix well. Bring to a simmer and then lower the heat to low. Cover and cook for 30 minutes.

Take off the lid and give the chili a good stir. If it is too thick, you can add additional vegetable broth at this point. Mix again, then taste and adjust salt & pepper to your liking. Simmer uncovered another 30 minutes.

Serve topped with generous amounts of cheddar cheese! You can also add sour cream.


* I use 1/2 teaspoon kosher salt to start and about 1/4 teaspoon black pepper, but I always adjust this towards the end if needed.

** You can also use ground beef and adjust the amount of meat. I have used as little as 1 lb and as much as 2 lbs. If you add more meat, you may need to add a bit more broth.

Keywords: venison chili, ground venison recipes