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    Home » Recipes » Cozy Soups and Stews » Ground Venison Chili

    Published: Jan 15, 2022 · Modified: Sep 5, 2023 by Sarah Baumeister · This post may contain affiliate links · Leave a Comment

    Ground Venison Chili

    Jump to Recipe Print Recipe

    This ground venison chili recipe is full of flavor and spice from poblano peppers, jalapeno, and chili rojo powder. Simmered on low until all of the flavors meld together creating a deer meat chili that can not be beat!

    venison chili topped with cheese and avocado in a white bowl

    My husband shot his first deer this past season and because he hunts for meat, not just sport, our household deep freezer is now overflowing with all kinds of cuts of venison.

    My father in law was a meat cutter many years ago and kindly processed all of the meat for us (so much work!). We are super grateful.

    Venison, or deer meat, is lean, with a slightly gamey taste to it. Venison chili is a great starter recipe using ground venison. It doesn't have to vary much from traditional chili, if at all. This deer chili recipe calls for a few tweaks to really make it shine!

    Secret to a good ground venison chili?

    cast iron pot full of ground venison chili

    A little but of acid! Acid helps cut through the gamey taste they venison can sometimes have. Whether this be citrus, vinegar, or even red wine, adding a bit of acid is a great addition to any chili recipe. I went with straight white vinegar here to keep it simple.

    Another thing that will help take your chili to the next level to make sure there is enough fat. I do this by adding a decent amount of olive when sauteeing the peppers and onions at the beginning.

    Venison is naturally a very lean cut of meat. When my father in law processes the meat, he actually adds fat into the ground venison to help it from drying out and make it more flavorful. When cooking with ground venison you want to use a little more fat than you normally would in whatever recipe you are making, to keep it nice and moist!

    Ingredients for venison chili

    ingredients for ground venison chili on a white background
    • ground venison meat
    • olive oil
    • poblano peppers
    • jalapeno
    • onion
    • chili powder (I used chili rojo, but any chili powder will work as well)
    • cumin
    • can of crushed tomatoes
    • can of diced tomatoes
    • beef stock (or venison stock if you have it!)
    • kidney beans
    • white vinegar
    • salt

    How to make ground venison chili

    In a large soup pot, heat oil over medium heat. Add in diced poblano peppers, minced jalapeno, and diced onion. Saute for 5-6 minutes, until the vegetables begin to soften.

    peppers and onions in olive oil in a cast iron pot
    sauteed peppers and onions in olive oil in a cast iron pot

    Add ground venison and brown, breaking up the deer meat with a wooden spoon periodically. Continue browning until meat is cooked through, about 10 minutes.

    Add in canned diced tomatoes, crushed tomatoes, beef stock, chili rojo, cumin, and salt.

    ground venison browned in pot with peppers and onions
    all ingredients for chili in a pot but not stirred

    Cover with a lid and turn heat down to low. Simmer chili on low heat for 30 minutes.

    Remove lid and add kidney beans (drained and rinsed), along with the vinegar. Simmer uncovered for an additional 15 minutes.

    cast iron pot full of ground venison chili

    How to serve venison chili

    Serve venison chili with your favorite traditional chili toppings! We love small pasta noodles, avocado, cheese, and sour cream! Some other chili toppings to try:

    • hot sauce
    • cilantro
    • diced onion
    • add it to crock pot chili cheese dip

    You can serve sour cream cornbread on the side. I have even heard of some people serving chili with a side of cinnamon rolls! Who knew?

    two whites bowls filled with chili

    Substitutions/Variations

    • No beans. Some places, like Texas, do not traditionally put beans in their chili. Feel free to omit them.
    • Other beans. Instead if kidney beans, try pinto beans or black beans.
    • Sweet Bell Pepper. Poblano peppers (along with diced jalapeno) add a little bit of heat to this ground venison chili. If you would like, you can swap in any color bell pepper instead.

    Storage

    Store chili in an airtight container in the fridge for 3-4 days. Chili also freezes very well and can be kept for several months that way.

    venison chili topped with cheese and avocado in a white bowl

    Ground Venison Chili

    Sarah Baumeister
    Ground venison chili with poblano peppers and chili rojo for a little spice along with a secret ingredient to make it special!
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Soups and stews
    Cuisine American
    Servings 6 servings
    Calories 422 kcal

    Ingredients
      

    • ¼ cup olive oil
    • 1 lb. ground venison meat
    • 1 jalapeno pepper diced
    • 2 poblano peppers diced
    • 1 medium onion diced
    • 1 ½ tbsp. chili powder I used chili rojo
    • 1 tsp. cumin
    • 1 24 oz. can of crushed tomatoes
    • 1 15 oz. can of diced tomatoes
    • ½ cup beef stock or venison stock if you have it!
    • 1 15 oz. can of kidney beans
    • 1 tbsp. white vinegar
    • 1 tsp. salt

    Instructions
     

    • In a large soup pot, heat oil over medium heat. Add in diced poblano peppers, minced jalapeno, and diced onion. Saute for 5-6 minutes, until the vegetables begin to soften.
    • Add ground venison and brown, breaking up the deer meat with a wooden spoon periodically. Continue browning until meat is cooked through, about 10 minutes.
    • Add in canned diced tomatoes, crushed tomatoes, beef stock, chili rojo, and salt.
    • Cover with a lid and turn heat down to low. Simmer chili on low heat for 30 minutes.
    • Remove lid and add kidney beans (drained and rinsed), along with the vinegar. Simmer uncovered for an additional 15 minutes.
    • Serve with your favorite chili toppings.

    Nutrition

    Serving: 1gCalories: 422kcalCarbohydrates: 31gProtein: 35gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 11gCholesterol: 91mgSodium: 464mgFiber: 9gSugar: 9g
    Tried this recipe?Let us know how it was!

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    Hi, I'm Sarah! I am a wife, mother, and believer. I have been cooking since I could stand and am excited to share my love for being in the kitchen with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, we love it all!

    Learn more about me →

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