If you are lucky enough to have venison in your freezer, make sure to make good use of it by saving some for this flavorful, simple Venison Chili! We use chunks of venison roast and go for a long and slow simmer to make the meat fork tender and amazing. You can adjust the seasonings as much as you’d like to suit your tastes, but make sure you make a big pot! You’re going to want leftovers, for sure.
Venison Chili Recipe
I will never turn down a bowl of chili. It has all of my favorite flavors mixed into one pot of incredible, easy, delicious goodness. There are as many different chili recipes as there are people in the world, and even more opinions about what does and what does NOT belong in chili.
I’m not here to fight with you if you want to throw a hunk of dark chocolate in the pot. Or a little hot coffee. Or cinnamon. Or even a glug of whiskey. That’s the beauty of soups, stews, and chili recipes. They are so endlessly customizable. You can add whatever you want. You can omit what you want too. Sometimes, I hit the easy button and use a Carroll Shelby’s Chili Seasoning package instead of making my own mix. If you have a favorite packaged mix, use it! This is your show, and I’m just here to help make it a little more delicious.
Why you’ll love this dish…
- So hearty! This will fill you up and make great use of venison!
- This recipe is so customizable! Add more spice. Omit the beans. Use different cuts of venison. You do you!
- Makes a great make-ahead lunch option. Throw this together on the weekend and take it for lunch several days of the week!
Cook incredible Venison Rib Chops
Venison Chili shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Venison meat
- Olive oil
- Stewed tomatoes
- Onion
- Celery stalk
- Chili pepper powder
- Salt
- Onion powder
- Cumin
- Black pepper
- Garlic powder
- Black beans
- Sour cream
- Shredded cheese
- Jalapeño peppers
- Hot sauce
Reverse Seared Venison Sirloin Steak
How to make Venison Chili
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Brown
Brown the venison in a Dutch oven with some oil.
2
Mix
Add all the other chili ingredients except the black beans.
3
Simmer
Simmer this concoction over medium-low heat for a few hours, or until the venison is fork tender.
4
Beans
Add the beans during the last 10 minutes of cooking.
5
Enjoy
Top with any and all of the chili toppings you like! Eat hot!
Easy Traeger Grilled Venison Chops
Venison Chili FAQ
Can this recipe be made in advance?
Yes! Chili is a fantastic option for a make-ahead meal. This one also freezes well, so make a big batch and save the rest for a rainy (or snowy) day!
What’s the best way to store and reheat the leftovers?
Store these in an airtight container in the fridge for 3-4 days. A glass container is preferable when you’ve got tomato-based sauces to prevent staining. Reheat in the microwave or in a pot on the stove.
Variations and Substitutions
This recipe works great for many different wild game meats. If you don’t have venison, elk, moose, bison, or wild boar are also great options. Or if you only have beef, you won’t hear me complaining.
Love spice? Add some more cayenne or a few glugs of your favorite hot sauce.
Try our Traeger Grilled Venison Striploin!
Serve this with…
More great chili recipes to love!
- Traeger Brisket Chili
- Smoked Over The Top Chili
- Smoked Cincinnati Chili
- Over The Top No Bean Chili
- Smoked White Chicken Chili
- Easy Steak Chili
- No-Bean Chili Dogs
- Traeger Chicken Chili
Venison Chili
Our simple venison chili recipe is perfect for a chilly evening and one of my favorite ways to use up venison! So hearty and delicious!
Ingredients
- 2 pounds venison meat, cubed
- 1 tablespoon olive oil
- 2 cans stewed tomatoes
- 1 medium onion, diced
- 1 celery stalk, diced
- 3 cups water
- 2 tablespoons chili pepper powder
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoons garlic powder
- 1 can black chili beans, drained
Toppings
- 1/2 cup sour cream
- 2 cups shredded cheese
- 1 cup sliced jalapeño peppers
- 1 tablespoon hot sauce
Instructions
- In a large Dutch oven placed over medium heat, preheat the oil and brown the chunks of venison in the pot.
- Once browned, add the stewed tomatoes, onion, celery, water, chili pepper, salt, onion powder, cumin, black pepper, and garlic powder.
- Let this mixture simmer over medium-low heat for several hours, or until the chunks of venison are fork tender.
- During the last 10 minutes of cooking, add the drained black beans.
- Serve hot with your favorite toppings.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 497Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 168mgSodium: 1397mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 57g
Nutrition data provided here is only an estimate.