Description

This Hearty Venison Chili recipe is a robust and flavorful dish perfect for chilly days or any time you crave a comforting, protein-packed meal. Made with ground venison, an array of spices, beans, and rich tomato elements, this chili simmers to develop deep savory flavors. Enhanced by cocoa powder and a touch of brown sugar for subtle complexity, it’s a crowd-pleaser that delivers warmth and satisfaction in every bowl.

Ingredients

Meat and Oil

1 lb Ground Venison (or any ground meat)
2 tablespoons Olive Oil (or deer tallow)

Vegetables and Aromatics

1 Small Onion, diced
4 Cloves Garlic, minced

Liquids and Tomato Base

1 1/2 Cups Beef Stock or Venison Broth
2 tablespoons Tomato Paste
10 oz Tomatoes and Diced Chilis
2 15 oz Cans Light Red Kidney Beans, drained and rinsed
16 oz Tomato Sauce

Spices and Flavorings

1 tablespoon Chili Powder
2 teaspoons Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Dried Basil
1/2 teaspoon Dried Rosemary
1/4 teaspoon Mustard Powder
1/4 teaspoon Paprika
1/4 teaspoon Dried Thyme
1/8 teaspoon Celery Seed
1/4 teaspoon Dried Parsley
1/8 teaspoon Cumin
1/8 teaspoon Cayenne

Additional Flavor Enhancers

1 tablespoon Brown Sugar
1 tablespoon Unsweetened Cocoa Powder

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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 diced onion and minced garlic. Cook until the onion is soft and the garlic becomes fragrant, about 3-5 minutes.
Season: Sprinkle in the chili powder, salt, black pepper, dried basil, dried rosemary, mustard powder, paprika, dried thyme, celery seed, dried parsley, cumin, and cayenne pepper. Stir well to evenly coat the meat and vegetables with the spices. Then add the diced tomatoes and diced chilis, mixing thoroughly to blend all flavors.
Build the chili: Reduce the heat to low. Add the drained kidney beans, tomato sauce, tomato paste, and beef or venison broth. Stir well, ensuring to scrape up any browned bits from the bottom of the pot to incorporate that rich flavor into the chili base.
Simmer: Cover the pot and let the chili cook gently for 30 minutes on low heat. After 30 minutes, remove the lid and continue to simmer uncovered for another 30 minutes or until the chili thickens and flavors have fully melded together.
Finish and serve: Stir in the brown sugar and unsweetened cocoa powder for a subtle depth and balance to the chili. Ladle the chili into bowls and serve hot with your favorite toppings such as shredded cheese, chopped green onions, sour cream, or fresh herbs.

Notes

Ground venison can be substituted with other ground meats like beef, turkey, or bison.
If you prefer a spicier chili, increase the cayenne pepper or add fresh diced jalapeños.
For a thicker chili, simmer longer uncovered to reduce excess liquid.
Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
Serve with cornbread or over rice for a complete meal.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Stovetop
Cuisine: American