Hearty Deer Chili Recipe: A Robust Family Favorite (Print Version)
Warm up with our Hearty Deer Chili Recipe! A robust, flavorful bowl perfect for chilly nights. Easy to make, full of rich taste and comforting spices.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 90 Minutes minutes
Total Time: 110 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American (Comfort Food)
Dietary: Gluten-Free (check broth)
# Ingredients:
→ Hearty Base
01 -
1.5 lbs Ground Deer (Venison)
02 -
2 tbsp Olive Oil
03 -
1 Large Yellow Onion, chopped
04 -
4 cloves Garlic, minced
05 -
1 Red Bell Pepper, chopped
06 -
1 Green Bell Pepper, chopped
07 -
28 oz can Diced Tomatoes (fire-roasted preferred)
08 -
15 oz can Kidney Beans, rinsed and drained
09 -
4 cups Beef Broth
→ Flavorful Spices
10 -
3 tbsp Chili Powder
11 -
2 tsp Cumin
12 -
1 tsp Smoked Paprika
13 -
1 tsp Dried Oregano
14 -
0.5 tsp Cayenne Pepper (or more, to taste)
15 -
Salt, to taste
16 -
Black Pepper, to taste
→ Optional Toppings
17 -
Sour cream
18 -
Shredded Cheddar Cheese
19 -
Fresh Cilantro, chopped
20 -
Cornbread for serving
→ Make It Special
21 -
1 tbsp Unsweetened Cocoa Powder (optional, for depth)
22 -
1-2 Bay Leaves (optional, remove before serving)
# Instructions:
01 -
First things first, get your biggest, heaviest pot or Dutch oven over medium-high heat. Add a splash of olive oil, then toss in your ground deer. Break it up with a spoon as it cooks. You're looking for a nice, even brown, no pink bits left! This is where you build the first layer of flavor, so don't rush it. I always drain off any excess fat here, because venison is lean but sometimes still has a bit. That sizzle and smell? Oh, that’s the start of something good.
02 -
Once your venison is browned, push it to one side of the pot or remove it temporarily. Add a bit more oil if needed, then throw in your chopped onions and bell peppers. Stir them around, letting them soften up for about 5-7 minutes. They should start to get tender and a little translucent. Then, add your minced garlic and cook for just another minute until it’s fragrant. Don't let it burn, though, because burnt garlic is a sad, bitter mess—I’ve made that mistake more times than I care to admit!
03 -
Now for the fun part! Return the venison to the pot if you removed it. Sprinkle in your chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper. Stir everything really well, letting those spices toast for about 1-2 minutes. You'll smell them bloom, getting wonderfully fragrant. This step is crucial for developing a deep, complex flavor profile for your Hearty Deer Chili Recipe. Seriously, it smells incredible right now!
04 -
Pour in your diced tomatoes (undrained, please!), the rinsed kidney beans, and the beef broth. Give it a good stir to combine everything. Make sure to scrape up any delicious browned bits from the bottom of the pot; that’s pure flavor right there! Bring the mixture to a gentle boil, then immediately reduce the heat to low. This is where the magic really starts to happen, transforming separate ingredients into a cohesive, flavorful Hearty Deer Chili Recipe.
05 -
Once it's simmering, cover the pot and let it cook for at least 60-90 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen. This is not a quick-cook chili, hon; patience is key! I usually just let it do its thing while I catch up on emails or, honestly, just watch some TV. You'll notice the chili thickening and the venison becoming incredibly tender. Taste it during this process and adjust your seasonings – maybe a little more salt or a dash more cayenne if you’re feeling bold!
06 -
When your chili has simmered to perfection, take it off the heat. Give it a final taste test and adjust any seasonings one last time. Ladle generous portions into bowls. I love to serve mine with a dollop of sour cream, some shredded cheddar cheese, and a sprinkle of fresh cilantro. It just makes the whole experience feel special. This Hearty Deer Chili Recipe is ready to warm you from the inside out. Enjoy the fruits of your patience and kitchen adventures!
# Notes:
01 -
Don't rush the simmer; that's where the magic happens and the flavors truly meld.
02 -
Storage advice that actually works from my kitchen trials: it keeps well in the fridge for days, and freezes great!
03 -
Substitution I've tried that worked surprisingly well: black beans instead of kidney beans for a different earthy note.
04 -
Serving suggestion that makes this dish extra special: a dollop of sour cream and some fresh cilantro really brightens it up.
# Equipment Needed:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
cutting board
03 -
sharp knife
04 -
wooden spoon
# Nutrition (Per Serving):
Calories: 450 Calories
Total Fat: 18g Fat
Total Carbohydrate: 35g Carbs
Protein: 30g Protein