This hearty venison chili is packed with tender meat and spicy beans, perfect for warming you up! It’s rich in flavor and has that comforting kick that makes every bite satisfying.
Making this chili is a breeze! I love to throw it all in the pot and just let it simmer while I relax. Plus, it’s even better the next day, if there are any leftovers! 😄
Key Ingredients & Substitutions
Ground Venison: This is the star of the show, offering lean protein and a unique flavor. If you can’t find venison, you can substitute with ground beef or turkey. Just keep in mind that beef has more fat, so adjust your cooking time accordingly.
Beans: Kidney and pinto beans add heartiness and fiber. If you prefer a lower-carb option, you can skip the beans or use black soybeans for a similar texture. Canned beans are convenient, but dried beans can be used if you soak and cook them beforehand.
Spices: The chili powder and cumin are essential for flavor. If you like it spicier, try adding more cayenne or some chopped fresh peppers. If you don’t have chili powder, consider using taco seasoning as a substitute.
Beef Broth: This adds depth to the chili. If you want a lighter option, use vegetable broth. For a richer flavor, homemade broth is a great choice if you have some on hand.
How Do I Make Sure My Chili Has the Right Flavor?
Getting the flavor just right in your chili mostly involves layering the ingredients correctly. Start by sautéing onions and garlic to build a flavorful base. Then, cook your spices with the meat to really draw out their flavor.
- Use medium heat while sautéing to avoid burning the garlic.
- Be patient when simmering! Let it cook low and slow, as this helps all the flavors meld beautifully.
- Taste while cooking! Adjust seasoning gradually to get it just how you like it.
How to Make Venison Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground venison
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed (optional)
- 1 cup beef broth or water
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp oregano
- Salt and black pepper to taste
- 1 tbsp olive oil or vegetable oil
Optional Toppings:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Diced avocado
- Chopped green onions or cilantro
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 30 minutes to cook, for a total of 40 minutes. It’s perfect for a quick weeknight dinner that will keep you warm and satisfied!
Step-by-Step Instructions:
1. Sautéing Onions and Garlic:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the chopped onion and sauté it for 3-4 minutes, or until it becomes soft and translucent. Then, add in the minced garlic and cook for another minute until it’s fragrant.
2. Browning the Venison:
Add the ground venison to the pot. Use a spoon to break it apart as it cooks. Continue cooking until the meat is browned and no longer pink, about 5-7 minutes.
3. Adding Spices:
Stir in the chili powder, ground cumin, paprika, cayenne pepper, oregano, salt, and pepper. Let the spices cook with the meat for about 1 minute. This helps to enhance their flavors and aroma.
4. Combining Other Ingredients:
Next, add the diced tomatoes, tomato paste, kidney beans, and if you’re using them, pinto beans. Pour in the beef broth (or water) and stir everything together until it’s well mixed.
5. Simmering the Chili:
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes. Stir occasionally to prevent sticking.
6. Final Seasoning:
After simmering, taste your chili. You can adjust the seasoning by adding more salt, pepper, or chili powder to suit your taste if you like it spicier!
7. Serving:
Serve the chili hot in bowls, and add your desired toppings such as shredded cheddar cheese, a dollop of sour cream, diced avocado, and chopped green onions. It’s perfect to enjoy with a side of bread or tortilla chips!
Enjoy your hearty and flavorful venison chili! It’s sure to warm you up and satisfy your taste buds! 🍲
Can I Use Other Types of Meat in This Chili?
Absolutely! If you don’t have venison, ground beef, turkey, or chicken can be used as substitutes. Just remember that cooking times may vary slightly depending on the fat content of the meat.
Can I Make This Chili Spicier?
Yes! To add extra heat, increase the cayenne pepper or add some chopped jalapeños or other fresh peppers. You can also top with hot sauce before serving for an additional kick!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it on the stove over low heat or in the microwave, stirring occasionally until heated through.
Can I Freeze Venison Chili?
Yes, this chili freezes well! Allow it to cool completely, then transfer to airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
