This delicious venison chili is perfect for using up some of that ground venison in your freezer, especially on those cold winter nights.

Venison is by far our favorite type of meat. We hunt deer every fall, my husband being the more avid hunter in our family, and are generally blessed with copious amounts of game meat gracing our freezer every hunting season.

While I love using ground venison in all manners of meals including shepherd’s pie, venison burgers, and reserving some for summer sausage, I think the best way to use up some ground venison is in a big pot of delicious chili.

Chili is one of those things that seems to have different variations depending on where you’re from. Some people think it shouldn’t contain beans, others think it isn’t chili without them. Some use ground meat while others use chunks. And on it goes.

I tweaked this recipe from one I found in a wild game cookbook my grandfather had. It uses ground meat, we use ground deer, but elk, bear, or lean meat will do, so don’t feel obligated to use only ground venison. The spices pair well with any ground meat, just don’t use chunks.

It also contains beans, which we prefer as we aren’t from Texas. But, if you prefer chili recipes without beans, you can omit them. If you do, I would recommend increasing the ground meat to two and a half to three pounds instead of just the one to give it a little substance.

Regardless of how you tweak this recipe to make it your own (because let’s face it, chili is a little personal). I can guarantee it is the best venison chili recipe you’ve ever tasted.

Ingredients

Ground Venison – you can substitute any ground meat in this recipe whether it’s wild game, ground beef, or even ground pork or ground turkey. They all taste good.

Onion- minced if you don’t want your children to find it. Onion brings the venison flavor out, but it’s also essential for tasty chili.

Garlic- is also minced to bring out the flavor in the meat and add a bit of spice.

Diced green chilies- to add some heat to your chili, we like our chili hot, so feel free to adjust this to your taste buds.

Venison tallow or Olive Oil- we render tallow from our deer fat, if you don’t olive oil will work.

Parsley- fresh if you have it, dried if you don’t. Parsley will add a bit of flavor.

Chili Powder- a blend of spices that adds a bit of heat to your chili.

Salt & Black Pepper- for added flavor profiles.

Light Red Kidney Beans- these are our preferred beans for chili, you can use any canned beans you wish, though. Black beans or pinto beans are favorites of ours that I use if we don’t have any kidney beans on hand.

Canned Tomatoes- help balance out the chili and add a bit of substance.

Tomato Juice- this chili is simmered for quite a while, so the juice simmers down making a nice, thick chili. Alternatively, you can cook it for less time if you prefer your chili more on the soupy side.

Topping Ideas

• Sour Cream
• Shredded Cheddar Cheese
• Crackers
• Limes
• Jalapeno Pepper
• Green Onions
• Tortilla Chips

How to Make Deer Chili

Step 1: Brown Meat & Ingredients

In a large dutch oven, warm deer tallow or olive oil over medium heat, add your ground deer meat, breaking it up with a wooden spoon, and cook until browned. Once browned, add in your onion and garlic, cooking just until garlic is translucent. Then, add green chilis and spices, stirring to incorporate.

Step 2: Add Remaining Ingredients

Reduce heat to low, add drained beans to the meat mixture, stirring them to incorporate the spices. Then pour in the rest of the ingredients and stir to incorporate.

Step 3: Simmer

Simmer, covered over low heat, for 30 minutes. Uncover and simmer for an additional 30 to 60 minutes until cooked down to your desired consistency.

Recipe Variations

Instant Pot Venison Chili

Brown ground venison, onions, and garlic with olive oil on sauté. Add spices and chilis, and stir. Add beans and tomato juice, cook on high pressure for 10 minutes, and use the quick-release method when done.

Slow Cooker Venison Chili

Brown ground venison, onions, and garlic with olive oil in a large skillet. Transfer to crockpot, stir in chilis and spices. Add beans and tomato juice, cook on high for 3 hours, low for 6 hours.

Storing Venison Chili

Refrigeration: This recipe can be cooked ahead and stored in the refrigerator for up to 4 days. Leftovers, if you have any can also be stored for up to 4 days.

Freezer: Cook the recipe as stated, omitting the beans. It will keep for 6 months in the freezer. When ready to make your meal, thaw it and add the beans while warming on the stove. Beans just don’t freeze very well. You can freeze leftovers with beans in them, but the texture will be off once thawed.

Canning: This recipe can be doubled or even tripled and pressure canned. It will make approximately 2 to 3 quarts per recipe, depending on how cooked down you make it. You’ll make the recipe as normal and follow the canning chili.

If you’re looking for ideas on how to reconnect with your food, nature, and the heritage way of life, you’ve come to the right place.

Join over 40,000 like-minded folks in my Facebook group, The Self Sufficient Life. You can join by clicking here.