This hearty venison chili is a cozy, flavor-packed way to use ground venison during fall and winter. With tender beans, rich spices, and a slow-simmered sauce, it’s the perfect comfort food for family dinners or game day.
There’s something about a pot of chili simmering on the stove that feels like home. The rich, savory scent fills the kitchen, draws everyone close, and slows life down just a little.
This venison chili recipe isn’t just about feeding your family... it’s about gathering them. It’s about turning what God has provided through the hunt, the harvest, or the pantry into a meal that brings comfort, warmth, and joy.
If you’ve got ground venison tucked away in your freezer, this recipe is one of the best ways to use it up. Around here, chili is on repeat all through the fall and winter. It’s hearty enough to keep the cold at bay, flavorful enough to make the whole family happy, and simple enough that you can make it even on a busy weeknight.
And friend, you belong here. Whether you’re brand new to cooking venison or you’ve been feeding your family wild game for years, this is a place to learn, to gather ideas, and to feel right at home.
Ingredients You’ll Need
Ground Venison. Lean, clean, and flavorful. You can swap ground beef, pork, or turkey, but venison truly shines in chili.
Onion. Finely diced so it melts into the sauce.
Garlic. A couple cloves, minced for depth.
Diced Tomatoes with Green Chilis. Grab a can or use your own home-canned jars.
Olive Oil or Venison Tallow. A touch of fat helps the venison brown beautifully.
Tomato Sauce & Paste. Thickens the base and adds richness.
Beef Stock or Venison Broth. Use homemade if you have it! (Here’s my favorite Dutch oven on Amazon for making stock and chili.)
Kidney Beans. We love light red kidneys, but black or pinto beans work well too.
Chili Seasonings. Chili powder, cumin, paprika, and my secret touch: a spoonful of cocoa powder and a pinch of brown sugar to balance the heat.
Step-by-Step: How to Make Venison Chili
Brown the venison. Heat oil or tallow in a heavy Dutch oven over medium-high heat. Add venison and break it apart with a wooden spoon. When it starts to brown, stir in the onion and garlic until softened and fragrant.
Season. Sprinkle in chili powder, cumin, paprika, cocoa powder, and sugar. Stir well so every bite is coated with spice.
Add tomatoes & beans. Pour in diced tomatoes with green chilis, tomato sauce, paste, and broth. Stir in drained beans and scrape up all the browned bits from the bottom... that’s where the flavor hides.
Simmer. Cover and cook on low for 30 minutes. Uncover and let it bubble gently for another 30 minutes to thicken and deepen the flavor.
Serve. Ladle into bowls and top with shredded cheddar, sour cream, green onions, or whatever your family loves. Don’t forget the crackers or cornbread.
Variations
Instant Pot Venison Chili. Use the sauté function to brown meat, then pressure cook on high for 10 minutes, quick release.
Crock Pot Venison Chili. Brown meat, onion, and garlic in a skillet, transfer to a slow cooker, add remaining ingredients, and cook on low 6 hours or high 3 hours.
Storage & Preserving
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Up to 6 months, thaw overnight in the fridge.
- Canning: Double or triple the recipe and pressure can for shelf-stable jars (approx. 2 quarts).
Pro tip: A second batch canned and sitting in the pantry is one of my favorite “fast food” meals—homemade, nourishing, and ready when you need it.
More Venison Recipes You’ll Love
- The Best Venison Burger Recipe
- Venison Enchiladas
- Easy Ground Venison Tacos Recipe
- The Best Venison Meatloaf
- Venison Shepherd’s Pie
You can find all of my favorite tools for cooking venison over on my Amazon storefront. I’ve rounded up the Dutch ovens, knives, slow cookers, and pantry staples I trust in my own kitchen.
Cooking with venison is more than just making dinner... it’s a way of honoring the harvest and feeding your people well. I hope this recipe warms your table as much as it does ours. And remember: every meal is a gift. Let’s do it all for the glory of God.
🦌 Cooking venison shouldn’t feel complicated.
One good cut, one steady method, and a little know-how can turn wild game into meals your whole family asks for.
The Venison Kitchen Kickstart is my free guide to help you cook with confidence... simple cuts, clear techniques, and reliable recipes that actually work.
📖 Recipe
Hearty Venison Chili
This hearty venison chili is rich, flavorful, and perfectly spiced... an easy ground venison recipe that makes a cozy, family-friendly meal on chilly nights.
Ingredients
- 1 lb Ground Venison (or any ground meat)
- 2 tablespoon Olive Oil (or deer tallow)
- 1 Small Onion, diced
- 4 Cloves Garlic, minced
- 1 ½ Cups Beef Stock or Venison Broth
- 2 tablespoon Tomato Paste
- 10 oz Tomatoes and Diced Chilis
- 2 15 oz Cans Light Red Kidney Beans, drained and rinsed
- 16 oz Tomato Sauce
Chili Seasoning
- 1 tablespoon Chili Powder
- 2 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Dried Basil
- ½ teaspoon Dried Rosemary
- ¼ teaspoon Mustard Powder
- ¼ teaspoon Paprika
- ¼ teaspoon Dried Thyme
- ⅛ teaspoon Celery Seed
- ¼ teaspoon Dried Parsley
- ⅛ teaspoon Cumin
- ⅛ teaspoon Cayenne
- 1 tablespoon Brown Sugar
- 1 tablespoon Unsweetened Cocoa Powder
Instructions
- Brown the meat. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground venison, breaking it apart as it cooks. Once browned, stir in the onion and garlic; cook until the onion is soft and the garlic is fragrant.
- Season. Sprinkle in the spices, then stir in the diced tomatoes and green chilis until everything is well coated.
- Build the chili. Reduce heat to low, add the drained beans, tomato sauce, paste, and broth. Stir well, scraping up any browned bits from the bottom of the pot.
- Simmer. Cover and cook for 30 minutes. Uncover and let it gently simmer another 30 minutes, until thickened and flavorful.
- Serve. Ladle into bowls and top with shredded cheese, green onions, sour cream, or your favorite chili toppings.
Notes
Nutrition Information:
Yield:
8Serving Size:
1 CupAmount Per Serving: Calories: 413Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 77mgSodium: 1580mgCarbohydrates: 37gFiber: 8gSugar: 11gProtein: 35g
Nutrition information is automatically calculated and is not guaranteed to be accurate. I’m not a nutritionist... just a home cook sharing what works in my kitchen. Please use your preferred calculator if you need exact values for dietary needs or medical conditions.
Mimi says
That sounds mouthwatering Danielle! Mimi x
Danielle McCoy says
It really is! Plus, it's simple, win win!!
April J Harris says
I've only had venison once or twice, but it sounds delicious in this recipe! Your Chili is real comfort food. Thank you for sharing it with us at Hearth and Soul.
Janice Hudson says
Hello, I just found your website.. I too love to can, just in the last couple of years I have canned chicken and beef. I am not a big fan of venison, but I do like venison chili. ?Have you tried canning the chili
Danielle McCoy says
I've never tried canning it, no.
Lauren says
Can you substitute the lard for something else?
Danielle McCoy says
Sure. Any fat will work. I typically use lard or beef tallow, if you don't have those shortening or even butter will work. It is just to help the meat from drying out while it's browning and add a little flavor.
Bethany says
How long do you put it in the crockpot for?
Danielle McCoy says
About 6 hours on low :).
Gary D. Villers says
Dear Danielle, Tried your recipe for venison chili. Love the simplicity of it. For my fat I used some left over hamburger grease from the night before and olive oil to sautee veggies and brown the venison. We were blessed this year to still be able to pick our own jalapenos up the first week of November. We like to let it cool overnight, skim any fat off and let those flavors marry up. I cook in a cast iron dutch oven thats been handed down through the family for 100yrs. We were blessed with venison given to us by friends and family. I donated another batch to our local EMTs, fire and police and to a local military base. Thank you for the recipe. Gary
Tj says
I doubled the recipe because I had two pounds of ground venison, I doubled everything except the kidney beans(just used three cans instead of two, it was plenty). I will definitely be making this again but next time I’ll stick to the original measurements for the thyme and rosemary. Great flavor for the chili but at first bite the thyme and rosemary are powerful but after that it taste delicious
Danielle McCoy says
So glad you liked it!
Glenn Mutter says
I MADE THIS CHILI AND IT WAS VERY GOOD MY BUDDY WHO IS PICKY LOVED IT I WILL MAKE THIS AGAIN THANK YOU 😁
Danielle McCoy says
So glad you enjoyed it! It's one of our favorite venison recipe.
Anna says
This is the best venison chili! My husband went back for a large second helping.
Danielle McCoy says
Yay! So glad you and your husband liked it! It is one of our favorites, for sure!
Julie says
I'm going to try your seasonings and meat/broth onions/garlic and pressure can them. I've already canned pintos and kidney beans. This would be fabulous to dump a few jars of beans and meat base and tomatoes and have 1/2 hour chili. And thank you for not adding bell peppers. Your seasoning blend looks fabulous. 👌
Danielle McCoy says
That sounds like a fantastic plan! Pressure canning the seasonings, meat, and broth will make for a super convenient and delicious meal anytime. I love that you're keeping it simple with just the basics, and I'm so glad the seasoning blend works for you! No bell peppers here—just good, hearty ingredients. 😊 Enjoy your quick and tasty chili, and thanks for sharing your twist on the recipe!
Jon says
Seems like a great recipe, but you have to scroll 20 miles down the page to see it. Fucking ridiculous. What happened to the days where you could print it on a 3x5 card. Fucking ads suck dick. Get rid of them
Jon
Danielle McCoy says
Ah, the nostalgia of 3x5 recipe cards—such a simpler time! Unfortunately, running a website isn’t free, and those ‘fucking ads’ make it possible for me to provide free recipes instead of slapping them behind a paywall. But hey, good news! There’s a handy ‘Jump to Recipe’ button right at the top—no scrolling required. Appreciate your engagement, though! 😉
JB says
What a tool. Bro, calm down slightly. First time using the ole interweb? I think you must have add too many jalapeno’s to your chili!!!!
Danielle McCoy says
LMAO okay but why are you funnier than me?? Thank you for restoring balance to the internet today. Chili-roasting level: expert.
Jon says
What’s up with all the fucking ads. Please make them go away. Why do I have to scroll 100 miles down to find the fucking recipe. Knock this shit off
Danielle McCoy says
Oh no! You had to scroll! The horror! 😱 But hey, guess what? There’s a ‘Jump to Recipe’ button right at the top to save you from the arduous journey. And as for the ads? They keep the recipes free. But if you prefer, I can set up a paid subscription just for you. 😉 Let me know!
Samantha says
This was absolutely amazing! I made this last night and used canned precooked roasted deer meat and it was delicious venison chili!
Elle says
So glad you loved it!! Using canned roasted venison is such a smart shortcut and I bet it gave the chili even more depth. Thanks for giving it a try and for sharing how you made it your own!