Hearty Venison Chili: Paleo, Keto, Whole30 Comfort (Print Version)

Warm up with this rich Venison Chili recipe. It's Paleo, Keto, Whole30 compliant, packed with flavor, and so satisfying for any night.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Paleo, Keto, Whole30, Gluten-Free, Dairy-Free

# Ingredients:

→ Chili Base & Meat

01 - 2 tbsp avocado oil
02 - 1.5 lbs ground venison
03 - 1 large yellow onion, chopped
04 - 2 bell peppers (any color), chopped
05 - 4 cloves garlic, minced
06 - 1 jalapeño, seeded and minced (or more, to taste)
07 - 28 oz can diced tomatoes (no sugar added, fire-roasted preferred)
08 - 4 cups beef broth (Whole30 compliant)

→ Spices & Heat

09 - 3 tbsp chili powder
10 - 1 tbsp ground cumin
11 - 1 tsp smoked paprika
12 - 1/2 tsp sea salt (or to taste)
13 - 1/4 tsp black pepper (or to taste)

→ Garnish & Toppings

14 - Fresh cilantro, chopped
15 - 1-2 avocados, sliced or diced
16 - Lime wedges

# Instructions:

01 - Okay, first things first, get a big, heavy-bottomed pot or Dutch oven over medium-high heat. Add a splash of avocado oil, then toss in your ground venison. Break it up with a spoon as it cooks, letting it get nice and browned. This step is crucial for flavor, so don't rush it! I always make sure to get some good crusty bits on the bottom of the pan – that's pure flavor waiting to be scraped up later. You’ll see it turn from pink to a lovely rich brown, and the smell is just fantastic.
02 - Once the venison is browned, drain off any excess fat if there’s a lot (venison is usually pretty lean, so maybe not much!). Now, add your chopped onion and bell peppers to the pot. Stir them around, letting them soften up for about 5-7 minutes. I love this stage; the kitchen starts smelling incredible. Then, toss in the minced garlic and jalapeño, letting them cook for just another minute until fragrant. Don't let the garlic burn, I've made that mistake more times than I care to admit, and it makes everything bitter!
03 - This is where the venison chili magic really happens! Sprinkle in your chili powder, cumin, and smoked paprika. Stir them into the veggies and venison, letting them toast for about 30 seconds. Oh, the smell here is just heavenly, a warm, earthy cloud! Next, pour in the diced tomatoes and beef broth. Give it all a good stir, making sure to scrape up any browned bits from the bottom of the pot. Those bits are flavor gold, honestly.
04 - Bring the venison chili mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer. This is where patience pays off, my friend. I usually let it go for at least 30-45 minutes, but honestly, the longer, the better – up to 2 hours if you have the time! It allows all those incredible flavors to meld and deepen. I sometimes peek in and give it a stir, just enjoying the rich aroma filling my kitchen. Don't let it dry out, add a splash more broth if needed.
05 - After simmering, remove the lid and give your venison chili a good stir. Now's the moment of truth: taste it! Does it need more salt? A little more heat? Maybe another dash of smoked paprika? This is your chili, so make it sing to your taste buds. I'm usually adding a little more of everything here, honestly, especially salt, because it really brings out the other flavors. Don't be shy about seasoning; it’s all part of the fun.
06 - Once your venison chili tastes absolutely perfect, ladle it into bowls. This is my favorite part! Top it with fresh cilantro, creamy avocado slices, and a squeeze of fresh lime juice. The vibrant green and creamy textures against the rich, dark chili are just so inviting. It should look thick, rich, and utterly comforting, smelling like a dream. Sometimes, I even add a little extra pinch of chili powder on top for visual flair, you know?

# Notes:

01 - Don't rush the browning of the venison; those browned bits are essential for deep flavor in your venison chili.
02 - This venison chili tastes even better the next day, so it's a fantastic make-ahead meal.
03 - If you don't have venison, good quality grass-fed ground beef or bison works wonderfully as a substitute.
04 - Serve with plenty of fresh avocado and a generous squeeze of lime to really brighten up the rich flavors.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - measuring spoons
05 - ladle

# Nutrition (Per Serving):

Calories: 380 kcal
Total Fat: 20g
Total Carbohydrate: 18g
Protein: 35g

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