This rich venison chili is perfect for cozy nights! With tender meat, hearty beans, and a blend of spices, it’s a warm hug in a bowl.
Plus, it’s a great way to use up that venison you have. Just let it simmer, and you’re all set for a tasty meal. I sometimes add extra toppings like cheese—yum!
Key Ingredients & Substitutions
Ground Venison: Venison is lean and flavorful, giving the chili a unique taste. If you can’t find venison, ground beef, turkey, or bison are great alternatives. Each will bring a different flavor.
Olive Oil: Olive oil adds healthy fat and flavor. You can substitute it with canola oil or avocado oil, which also works well for sautéing.
Beans: Kidney beans are a classic choice, but feel free to use black beans or pinto beans instead. Just make sure they’re drained and rinsed!
Spices: Chili powder and cumin are key for flavor. If you need a milder option, use less chili powder or replace it with paprika. You can add cayenne pepper for a kick!
Toppings: I love adding cheese and avocado for creaminess. For a lighter version, try Greek yogurt instead of sour cream.
How Can I Make My Chili More Flavorful?
A big part of making delicious chili is in the seasoning step. To make sure you get full flavor, follow these tips:
- Sauté vegetables like onion and peppers first. This builds a base flavor for your chili.
- Don’t rush the spice toasting! After browning the meat, let the spices cook for a minute. It helps release their flavors.
- Let your chili simmer uncovered. This thickens it and concentrates the flavor.
- Adjust seasoning at the end. Taste as you go, and don’t be afraid to add a sprinkle more salt or spice!
How to Make Venison Chili
Ingredients You’ll Need:
- 1 pound ground venison
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (8-ounce) can tomato sauce
- 1 cup beef broth or water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheddar cheese, sour cream, diced avocado, chopped green onions
How Much Time Will You Need?
You’ll need about 10 minutes for prep and 30-40 minutes for cooking, bringing the total to around 50 minutes. Perfect for a cozy evening at home!
Step-by-Step Instructions:
1. Start with the Basics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and green bell pepper, and sauté until they soften—this should take about 5 minutes. This step builds a flavorful base for your chili!
2. Add Flavor:
Stir in the minced garlic and cook for an additional minute until it becomes fragrant. The aroma will fill your kitchen!
3. Brown the Venison:
Add the ground venison to the pot. Cook it until it’s nicely browned, breaking it up with a spoon as it cooks to ensure even browning.
4. Spice It Up:
Add in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the browned meat. Stir everything together and let it cook for another minute. This helps to enhance the spices’ flavors.
5. Combine Ingredients:
Pour in the diced tomatoes, tomato sauce, kidney beans, and beef broth (or water). Give everything a good stir to combine. This is where your chili starts to come together!
6. Let It Simmer:
Bring the chili to a boil, then reduce the heat and let it simmer uncovered for about 30-40 minutes. Stir occasionally to prevent it from sticking at the bottom. This will thicken the chili and meld the flavors beautifully.
7. Taste and Adjust:
After the chili has simmered, taste it and adjust the seasoning as needed—perhaps a pinch more salt or a dash of spice!
8. Serve and Enjoy:
Serve the chili hot, topped with shredded cheddar cheese, a dollop of sour cream, diced avocado, and chopped green onions for a fresh crunch. Pair it with warmed bread or your favorite chili accompaniments for a comforting meal!
This recipe creates a hearty chili that’s not only delicious but also bursting with flavors and colors, just like the one shown in the image!
Can I Use Ground Beef Instead of Venison?
Absolutely! Ground beef is a great substitute if you don’t have venison. Just keep in mind that venison is leaner, so you might need to adjust cooking times or add a little more oil to avoid sticking.
How Can I Make This Chili Spicier?
If you love heat, add more chili powder or include diced jalapeños when sautéing the vegetables. You can also sprinkle in some cayenne pepper or hot sauce to taste!
Can I Prepare This Chili in Advance?
Definitely! This chili tastes even better the next day. You can make it ahead of time and store it in the refrigerator for up to 3 days. Just reheat on the stove or microwave and enjoy!
How to Store Leftover Chili?
Store any leftover chili in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
