Best Venison Chili Recipe

Have you ever wondered how to make the perfect venison chili? This hearty and delicious recipe is not only easy to make but also packed with flavor. Whether you’re an experienced cook or just starting out, this venison chili will become a favorite in your kitchen. Let’s dive in and discover the secrets to making the best venison chili ever!

This venison chili recipe is special because it combines the rich, lean flavor of venison with a blend of aromatic spices and hearty vegetables. The result is a comforting and satisfying dish that’s perfect for cold winter nights or any time you want a warm, hearty meal.

List of Ingredients and Measurements

Ground Venison:

• Amount: 2 pounds
• Importance: The star of the recipe, providing a rich, lean protein source.
• Advice: You can use any ground venison, but ensure it’s fresh or properly frozen and thawed.

Onions:

• Amount: 2 medium onions, chopped
• Importance: Adds flavor and texture to the chili.
• Advice: You can use yellow or white onions.

Bell Peppers:

• Amount: 1 green bell pepper, stemmed, seeded, and chopped
• Importance: Provides a slight crunch and additional flavor.
• Advice: You can substitute with other colors of bell peppers if preferred.

Garlic:

• Amount: 8 cloves, minced
• Importance: Enhances the overall flavor of the chili.
• Advice: Adjust the amount based on your preference for garlic flavor.

Chili Powder:

• Amount: 4 tablespoons
• Importance: A key spice that gives the chili its signature flavor.
• Advice: You can adjust the amount based on your spice tolerance.

Ground Cumin:

• Amount: 2 tablespoons
• Importance: Adds a warm, earthy flavor to the chili.
• Advice: Cumin is essential for the chili’s depth of flavor.

Dried Oregano:

• Amount: 1 tablespoon
• Importance: Provides a subtle, herbal note.
• Advice: You can use fresh oregano if available, but dried works well too.

Chipotle Chili Powder:

• Amount: 2 teaspoons (optional)
• Importance: Adds a smoky, spicy kick.
• Advice: Start with a smaller amount and adjust to taste. You can omit it if you prefer a milder chili.

Dried Thyme:

• Amount: 2 teaspoons
• Importance: Adds a subtle, savory flavor.
• Advice: Thyme complements the other spices in the chili.

Ground Coriander:

• Amount: 1 teaspoon
• Importance: Adds a citrusy, slightly sweet flavor.
• Advice: Coriander enhances the overall flavor profile of the chili.

Salt and Black Pepper:

• Amount: To taste
• Importance: Essential for seasoning the chili.
• Advice: Start with ½ teaspoon of salt and ¼ teaspoon of black pepper, then adjust to taste.

Kidney Beans:

• Amount: 2 (15.5-ounce) cans, drained and rinsed
• Importance: Adds protein and heartiness to the chili.
• Advice: You can substitute with other types of beans like pinto or black beans.

Fire-Roasted Diced Tomatoes with Green Chiles:

• Amount: 2 (10-ounce) cans, undrained
• Importance: Provides a tangy, slightly spicy tomato base.
• Advice: You can use regular diced tomatoes and add a can of diced green chiles if preferred.

Tomato Puree:

• Amount: 1 (28-ounce) can
• Importance: Thickens the chili and adds rich tomato flavor.
• Advice: You can substitute with tomato sauce if needed.

Bay Leaf:

• Amount: 1 leaf
• Importance: Adds a subtle, aromatic flavor.
• Advice: Remove the bay leaf before serving the chili.

Olive Oil:

• Amount: 2 tablespoons
• Importance: Used for sautéing the vegetables and browning the venison.
• Advice: You can use any neutral-flavored oil.

Step-by-Step Instructions

1. Prepare the Vegetables and Spices:

• In a Dutch oven or stock pot, heat the olive oil over medium-high heat until shimmering.
• Add the chopped onions, bell pepper, chili powder, cumin, oregano, chipotle chili powder (if using), thyme, coriander, salt, and black pepper. Cook, stirring occasionally, until the vegetables have softened, about 7 to 10 minutes.

1. Add the Garlic and Venison:

• Stir in the minced garlic and cook until fragrant, about 30 seconds.
• Add the ground venison to the pot, breaking it up with a spoon. Cook until the venison is no longer pink, about 5 minutes.

1. Combine the Remaining Ingredients:

• Stir in the drained and rinsed kidney beans, fire-roasted diced tomatoes with green chiles (including the liquid), tomato puree, and bay leaf. Bring the mixture to a simmer.

1. Simmer the Chili:

• Cover the pot and let the chili simmer for 30 minutes, stirring occasionally.
• Remove the lid and continue to simmer for another 30 minutes, allowing the chili to thicken.

1. Season and Serve:

• Remove the bay leaf and season the chili to taste with additional salt and black pepper if needed.
• Serve the chili hot, topped with shredded cheese, scallions, and sour cream, or your favorite chili toppings.

Assembly

To build the perfect bowl of venison chili, start with a generous ladle of chili in a bowl. Top it with shredded cheddar cheese, a dollop of sour cream, and chopped scallions. You can also add other toppings like diced avocado, fresh cilantro, or crispy bacon for extra flavor and texture.

Storage and Make-Ahead Tips

• Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
• Freezing: Cool the chili to below 40°F (4°C) within 2 hours and place it into airtight containers. Frozen chili will last for 4 to 6 months in the freezer. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the chili on the stove over low heat until it reaches 165°F (74°C), or reheat small batches in the microwave.

Recipe Variations

• Spicy Venison Chili: Add more chipotle chili powder or a pinch of cayenne pepper for extra heat.
• Bean-Free Venison Chili: Omit the kidney beans and add more ground venison or other vegetables like diced zucchini or corn.
• Vegetable-Packed Venison Chili: Add diced carrots, celery, or zucchini for extra nutrition and texture.

Common Mistakes to Avoid

• Overcooking the Venison: Be careful not to overcook the venison, as it can become tough and dry. Cook it just until it’s no longer pink.
• Not Simmering Long Enough: Simmering the chili for at least 30 minutes allows the flavors to meld together. Don’t rush this step.
• Forgetting to Remove the Bay Leaf: Always remove the bay leaf before serving, as it can be a choking hazard.

Nutritional Information

• Serving Size: 1½ cups
• Calories: 411 kcal
• Carbohydrates: 29g
• Protein: 39g
• Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 121mg
• Sodium: 339mg
• Potassium: 1622mg
• Fiber: 9g
• Sugar: 12g
• Vitamin A: 4034 IU
• Vitamin C: 43mg
• Calcium: 163mg
• Iron: 12mg

Conclusion

This venison chili recipe is a delicious and hearty way to enjoy ground venison. With its rich flavors and satisfying texture, it’s perfect for cold winter nights or anytime you want a comforting meal. Don’t be afraid to experiment with different spices and ingredients to make it your own. Enjoy!

FAQs

1. Can I make this chili in a slow cooker?

• Yes, you can transfer the ingredients to a slow cooker after browning the venison and sautéing the vegetables. Cook on low for 4-6 hours or high for 2-3 hours.

1. Can I freeze the chili?

• Yes, you can freeze the chili in an airtight container for up to 6 months. Thaw it overnight in the refrigerator before reheating.

1. What can I use instead of kidney beans?

• You can use any type of canned or cooked beans, such as pinto beans, black beans, or cannellini beans.

1. How can I make the chili less spicy?

• You can omit the chipotle chili powder or reduce the amount of chili powder used.

1. Can I use ground beef instead of venison?

• Yes, you can substitute ground beef for the venison, but the flavor profile will be different. Venison has a leaner and slightly gamier taste compared to beef.

By following these steps and tips, you can create a delicious and hearty venison chili that’s perfect for any occasion. Enjoy!