Hearty Venison Chili Recipe: A Warming Bowl (Print Version)
This Hearty Venison Chili Recipe brings warming spices and tender meat for a comforting meal. Learn my family's secrets to a rich, flavorful bowl.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 22 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High Protein
# Ingredients:
→ Hearty Base Ingredients
01 -
Ground Venison (1.5 lbs)
02 -
Yellow Onions (2 medium, chopped)
03 -
Bell Peppers (2, any color, chopped)
04 -
Garlic (4-6 cloves, minced)
05 -
Crushed Tomatoes (28 oz can)
06 -
Kidney Beans (15 oz can, rinsed)
→ Chili Flavor Boosters
07 -
Chili Powder (3 tbsp)
08 -
Cumin (1 tbsp)
09 -
Smoked Paprika (1 tsp)
10 -
Cocoa Powder (1 tsp, unsweetened)
11 -
Coffee (1/2 cup, strong brewed)
→ Liquid & Seasoning
12 -
Beef Broth (3 cups)
13 -
Dark Beer (1/2 cup, optional)
14 -
Salt & Black Pepper (to taste)
→ Garnish & Toppings
15 -
Cheddar Cheese (shredded)
16 -
Sour Cream or Greek Yogurt
17 -
Fresh Cilantro (chopped)
18 -
Jalapeños (sliced, optional)
# Instructions:
01 -
Grab your biggest pot or Dutch oven and set it over medium-high heat. Add a splash of olive oil, then toss in that ground venison. Break it up with a spoon as it cooks. You want it nicely browned, with no pink left. This step builds so much flavor, honestly! Don't rush it; those little crispy bits are gold. Drain off any excess fat, though venison usually doesn't have much, which is a plus. The smell of the browning meat is just so satisfying, promising good things.
02 -
Once the venison is browned, push it to one side of the pot, or if you drained it, add another tiny bit of oil. Add your chopped onions and bell peppers to the empty side. Let them soften for about 5-7 minutes, stirring occasionally, until they start to get translucent and smell sweet. Then, toss in the minced garlic and stir it all together with the venison. Cook for another minute until the garlic is fragrant – don't let it burn, or it'll get bitter, I learned that the hard way!
03 -
Now for the fun part! Sprinkle in the chili powder, cumin, and smoked paprika. Stir everything really well, letting those spices toast for about a minute. You'll smell them bloom, it's amazing how much aroma they release. This step is crucial for developing a deep, complex flavor. It's where your Hearty Venison Chili Recipe really starts to take shape and smell like proper chili, not just meat and veggies.
04 -
Pour in the crushed tomatoes, beef broth, coffee, and the optional dark beer. Give it all a good stir. Add the unsweetened cocoa powder, salt, and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours. The longer it simmers, the more the flavors meld and the venison becomes incredibly tender. I peek and stir every 30 minutes, just checking the consistency.
05 -
About 30 minutes before you're ready to serve, stir in the rinsed kidney beans. Let them heat through and absorb some of that delicious chili flavor. Sometimes I add them earlier, but I find they can get a little mushy if they simmer too long, so I usually hold off until near the end.
06 -
Remove the chili from the heat. Give it a final taste test and adjust seasonings as needed. Sometimes it needs a little more salt, or maybe a tiny pinch of sugar to balance the acidity. Ladle generous portions into bowls. Top with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. Serve immediately and watch everyone dig in! It's a truly satisfying meal.
# Notes:
01 -
Browning the venison deeply adds so much foundational flavor – don't skimp on this step!
02 -
For storage, this chili actually tastes better the next day, making it a perfect make-ahead meal.
03 -
If you don't have venison, ground beef (80/20) works as a good substitute, though the flavor will be different.
04 -
Serve with warm, buttery cornbread on the side; it's my favorite way to enjoy this chili.
# Equipment Needed:
01 -
Large Pot or Dutch Oven
02 -
Cutting Board
03 -
Knife
04 -
Measuring Cups and Spoons
# Nutrition (Per Serving):
Calories: 450-550 kcal
Total Fat: 20-30g
Total Carbohydrate: 35-45g
Protein: 30-40g