This venison chili is a hearty and flavorful dish that’s perfect for warming up on a chilly day. Packed with tender venison, beans, and spices, it’s a crowd-pleaser!
What I love about this chili is how easy it is to make. You just throw everything in one pot and let it simmer. Plus, it’s great for leftovers the next day. Yum!
Key Ingredients & Substitutions
Ground Venison: This lean meat gives a unique flavor to chili. If venison isn’t available, feel free to substitute with ground beef, turkey, or chicken. Personally, I love the richness of venison, but using grass-fed beef works great too!
Onion: A small onion adds sweetness and depth. You can swap it with shallots or even use green onions for a milder taste. If you’re in a pinch, onion powder works too—about 1 tablespoon should do it!
Kidney Beans: Kidney beans add a hearty texture. You might consider black beans or pinto beans as tasty alternatives. For a lower-carb option, try diced zucchini or bell peppers instead!
Tomatoes: The canned diced tomatoes are key for moisture and flavor. You can substitute with fresh tomatoes—about 2 cups chopped. Crushed tomatoes can also give a smooth texture to your chili if preferred.
How Do You Get Your Chili to Have Great Flavor?
Building flavor is one of the most crucial parts of making chili. Start by sautéing onions and garlic; this creates a rich base. Here’s a quick breakdown:
- Heat oil and cook onions until they’re soft, about 3-4 minutes.
- Add garlic and let it cook for 1 more minute. This releases amazing aromas!
- Cook the spices with the meat; it enhances their flavors. Don’t skip this step!
- Simmer the chili for at least 30 minutes. The longer it simmers, the better the flavors blend together.
Adjust the spices at the end too, especially salt. Tasting along the way will help you achieve the perfect balance!
Delicious Venison Chili
Ingredients You Will Need:
Main Ingredients:
- 1 lb ground venison
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup beef broth or water
- 2 tbsp olive oil or vegetable oil
Spices:
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, adjust to heat preference)
- Salt and black pepper to taste
Optional Toppings:
- Shredded cheddar and Monterey Jack cheese
- Sour cream
- Diced avocado
- Chopped green onions/scallions
Time Needed:
This venison chili takes about 10 minutes to prepare and 30 minutes to cook, for a total of 40 minutes. It’s a quick and easy dish that makes for a hearty meal, perfect for any day!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion. Sauté it until it’s softened and translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute, stirring regularly until fragrant.
2. Brown the Venison:
Add the ground venison to the pot. Cook it until it’s thoroughly browned, breaking it up with a spoon as it cooks. It should look nicely browned and cooked through. If there’s excess fat, drain it to keep your chili lean.
3. Spice it Up:
Now it’s time to add flavor! Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) along with salt and black pepper. Cook these spices with the meat for 1-2 minutes. This will toast the spices and really bring out their flavors!
4. Add the Rest of the Ingredients:
Mix in the diced tomatoes, tomato paste, kidney beans, and beef broth. Stir everything together until well combined. This is where the chili starts to come together!
5. Simmer and Meld Flavors:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let your chili simmer for at least 30 minutes, stirring occasionally. The longer you allow it to simmer, the more the flavors will meld together. If you have time, let it simmer longer for even better taste!
6. Taste and Serve:
Before serving, taste the chili and adjust any seasonings if needed. Once ready, ladle it into bowls and add your favorite toppings, like shredded cheese, sour cream, diced avocado, and chopped green onions. Enjoy your comforting and delicious venison chili!
Can I Use Ground Beef Instead of Venison?
Absolutely! Ground beef is a great substitute for venison in this recipe. It will provide a slightly different flavor but will still yield a delicious chili. Just make sure to drain any excess fat after browning.
How Can I Make This Chili Spicier?
If you like it hot, consider adding more cayenne pepper or diced jalapeños to the mix. You can also use spicy diced tomatoes or add a splash of hot sauce before serving for an extra kick. Just taste as you go to achieve your desired heat level!
Can This Chili Be Made Ahead of Time?
Yes, this chili is perfect for making ahead! You can cook it up to 2 days in advance and refrigerate it. The flavors will actually deepen and improve as it sits. Simply reheat it on the stove or in the microwave when you’re ready to serve.
How to Store Leftovers?
Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it in freezer-safe containers, where it can last up to 3 months. Just thaw it in the fridge overnight before reheating!
