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Home » Recipes » Dinner Recipes

Venison Chili


Prep Time :10 minutes mins
Cook Time :4 hours hrs
Total Time :4 hours hrs 10 minutes mins
Servings :20
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A very close up image of deer chili, with beans in it and corn chips and sour cream.

Published: Mar 10, 2024 · Modified: May 15, 2025 by Melanie Cagle · Leave a Comment

This delicious Venison Chili Recipe is cooked slow and low in a Dutch Oven pot, all the warm spices just melt together to make the most amazing chili you'll ever eat.

close up of a bowl of venison chili with beans, sour cream, avocado and corn chips
Venison Chili
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Using ground venison really helps keep the calories lower, it's cleaner and topped with your favorite extras - cheese, sour cream, avocado, green onions, etc it really is just a bowl of deliciousness.

Making chili is super easy, as long as you get the ingredients right - literally you just season and brown the venison ground meat, sweat the veggies then add all the rest of the ingredients to the pot - and simmer for about 3-4 hours.

Jump to:
  • Groceries you'll need: Ingredients
  • Recipe walkthrough: Instructions
  • Recipe variations and substitute ideas
  • Necessary gear: Equipment
  • How to store leftovers
  • More recipes I think you'll love
  • What To Serve With Venison Chili
  • Mel's kitchen notes
  • Melanie Cagle
  • Venison Chili
  • 💬 Comments

I try not to make my deer chili recipe too hot, as we have kiddos eating too - this gives it just enough of a bite so that you know you're eating chili, but it's not uncomfortable. Those who like it hotter can always add a little hot sauce or chilies!

Note: If you don't have to worry about the heat and prefer it hotter - add Cayenne Pepper, chilies or hot sauce to taste.

Groceries you'll need: Ingredients

ingredients laid out for a venison chili

See recipe card below for quantities.

Recipe walkthrough: Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

process steps for how to make a venison chili
  • Step 1: Season and brown the venison ground meat over a medium-high heat.
  • Step 2: Remove the ground meat and sweat the veggies over a medium heat until translucent.
  • Step 3: Add all the remaining ingredients to a large Dutch Oven pot, stir with your wooden spoon to combine.
  • Step 4: Cover and let the chili cook over a low heat for 3-4 hours.

Hint: if you are short on time, you could use canned beans. Make sure to rinse them off before adding to the chili or they may add too much sodium.

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Recipe variations and substitute ideas

  • Ground Meat - instead of ground venison you could use ground turkey or ground beef with this recipe.
  • Black Beans - Some people like to use black beans instead of kidney beans.
  • Sweetness - I use carrots to sweeten this dish, but if you prefer you could just use sugar.
  • Vegetarian - forget the ground meat altogether and use more variety of beans.
  • Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or hot sauce
  • Deluxe - add avocado, sour cream, cheddar cheese on top.
  • Kid friendly - use less of the chilies etc.
A large pot of venison chili with a spoon digging in.

Necessary gear: Equipment

Although I use a Dutch oven to cook this venison chili, you can also take this same recipe and add it to a slow cooker and let it cook all day. This is another one of our favorite crock pot dishes!!

Or, you need it quicker - go ahead and use the Instant Pot. Brown the ground meat and veggies on saute function, then cook for 20 minutes.

How to store leftovers

Once you have allowed the chili to cool completely, add to an airtight container and refrigerate in the refrigerator for up to 4 days. Chili is actually one of those dishes that tastes so much better then next day anyway!

This dish freezes very well. Add to a freezer safe container and freeze for up to 3 months.

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What To Serve With Venison Chili

Chili is always good to serve with corn chips, French fries, I even know someone who eats it on rice. I tried it... and it's good! We have a great cornbread recipe, that tastes great with this chili recipe. Add some avocado, sour cream and cheese and you have a delicious combination of flavors that will satisfy any comfort food cravings!

Mel's kitchen notes

This is a total mom-hack! So, instead of sugar to coax the natural sweetness out of the tomatoes, I like to use carrots. My son and husband HATE vegetables so this is my way of getting a little extra into their diet - plus I think it compliments the dish well. Just make sure to chop them up really fine so that they just melt into the dish.

About The Author

Melanie Cagle

Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.

Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.

About Mel

If you’ve tried this Venison Chili recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!

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A very close up image of deer chili, with beans in it and corn chips and sour cream.
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Venison Chili

A favorite meal to make with venison, especially when the weather is getting colder and you crave that homemade, good ol' Southern Style of cooking - and it is much healthier.
Prep Time10 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Servings: 20
Cuisine: American, Southern Food, Tex-Mex
Author: Melanie Cagle
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Equipment

  • 1 Dutch Oven

Ingredients

  • 1 Pound Dried Red Kidney Beans
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 teaspoons Creole Seasoning
  • 3 teaspoons Canola Oil
  • 3 Pounds Ground Venison
  • 2 Tablespoons Creole Seasoning
  • 2 Each Sweet Onions diced, large
  • 1 Each Green Bell Pepper diced, large
  • 2 Ribs Celery diced
  • ½ Cup Carrots finely chopped
  • 5 Cloves Garlic minced
  • 1 (10.5 Ounce) Can Diced Tomatoes and Chilies (Rotel)
  • 2 Tablespoons Tomato Paste
  • 1 (15 Ounce) Can Diced Tomatoes
  • 5 Cups Tomato Sauce
  • 3 Each Bay Leaves large
  • 2 Tablespoons Ground Cumin
  • 2 Tablespoons Chili Powder

Instructions

  • Soak the kidney beans overnight in water with the garlic powder, onion powder and Creole seasoning.
    1 Pound Dried Red Kidney Beans, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 2 teaspoons Creole Seasoning
  • Heat 3 teaspoons cooking oil (or olive oil) in a large skillet. Brown the ground venison and season with Creole seasoning, until almost cooked through still slightly pink). Drain the fluid and set aside.
    3 teaspoons Canola Oil, 3 Pounds Ground Venison, 2 Tablespoons Creole Seasoning
  • Chop the sweet onions, celery and green bell pepper in a food processor.
    2 Each Sweet Onions, 1 Each Green Bell Pepper, 2 Ribs Celery
  • Take this and add to dutch oven Pot - cook on medium heat.
  • Add the carrots to food processor and chop on high speed to get them as fine as possible. Add to the pot.
    ½ Cup Carrots
  • Cook until onions are sweating and translucent.
  • Add minced garlic and cook a further 2 minutes.
    5 Cloves Garlic
  • Add tomato paste and mix together cooking for a further 2 mins.
    2 Tablespoons Tomato Paste
  • Add Rotel, diced tomatoes and tomato sauce. Keep cooking on medium.
    1 (10.5 Ounce) Can Diced Tomatoes and Chilies, 1 (15 Ounce) Can Diced Tomatoes, 5 Cups Tomato Sauce
  • Once bubbling add ground venison back to the pot and mix together.
  • Add the drained kidney beans.
  • Add bay leaves, cumin and chili powder, mix together well and turn heat down to idle on low for about 4 hours.
    3 Each Bay Leaves, 2 Tablespoons Ground Cumin, 2 Tablespoons Chili Powder
  • Remove bay leaves and serve.

Notes

Cooking time can vary depending on heat applied. It can be ready quicky, you would have to watch the pot closely though. Check the beans for done-ness.
This recipe is also PERFECT for the crockpot!
The dutch oven is not a deal breaker. Any large pot will do.
Add salt and black pepper to taste (optional).
For added heat, you could add cayenne, green chilies, jalapeno peppers or hot sauce.
If you don't have kidney beans, you could use pinto beans instead.
Use a the high pressure of an Instant Pot to speed up cooking time. Saute the ground venison and vegetables first then cook 30 minutes on chili/beans mode.
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Nutrition

Serving: 1Cup | Calories: 208kcal | Carbohydrates: 15g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 67mg | Sodium: 785mg | Fiber: 4g | Sugar: 5g

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Filed Under: Cajun Recipes, Dinner Recipes, Fall Recipes, Southern Recipes, Venison Recipes, Weeknight Recipes Tagged With: chili recipe, deer chili, homemade chili

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