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

Warm up with our hearty Venison Chili, perfectly crafted for Paleo, Keto, and Whole30 lifestyles. Rich, smoky flavors for a satisfying meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Paleo, Keto, Whole30, Gluten-Free, Dairy-Free

# Ingredients:

→ Hearty Base

01 - 1 tbsp avocado oil or other compliant cooking fat
02 - 1 lb ground venison
03 - 4 slices sugar-free, uncured bacon, diced

→ Flavor Foundation

04 - 1 large yellow onion, diced
05 - 2 bell peppers (any color), diced
06 - 4 cloves garlic, minced
07 - 1 (28 oz) can diced tomatoes (no sugar added), undrained
08 - 2 cups beef broth (Whole30 compliant)

→ Chili Spices

09 - 2 tbsp chili powder
10 - 1 tbsp ground cumin
11 - 1 tsp smoked paprika
12 - 1/2 tsp cayenne pepper (or to taste)
13 - 1 tsp sea salt (or to taste)
14 - 1/2 tsp black pepper (or to taste)

→ Fresh Finishers

15 - 1/4 cup fresh cilantro, chopped, for garnish
16 - 1 large avocado, sliced, for topping
17 - Lime wedges, for serving

# Instructions:

01 - First things first, get your large pot or Dutch oven over medium heat. Add your sugar-free bacon and cook it until it's crispy and glorious. This step is non-negotiable for flavor, trust me. I always make sure to render out all that beautiful fat because that’s what we’ll use to sauté our veggies. Once crispy, pull the bacon out with a slotted spoon and set it aside on a paper towel-lined plate. Don't clean the pot, we want all those flavorful bits!
02 - In the same pot with that delicious bacon fat, add your diced onion and bell peppers. Sauté them until they start to soften, about 5-7 minutes. You want them fragrant and slightly translucent. Then, toss in your minced garlic and cook for just another minute until you can smell it—oh, that smell! This is where the foundation of your Venison Chili's flavor really starts to develop. Don't let the garlic burn, though; that's a mistake I've made too many times.
03 - Now, add your ground venison to the pot. Break it up with a spoon and brown it thoroughly, stirring occasionally. This takes about 8-10 minutes. You want it nicely browned, no pink bits visible. Draining any excess fat isn't usually necessary with venison since it's so lean, but if you see a lot, feel free to carefully spoon some out. This browning step is crucial for developing a rich, deep flavor for your Venison Chili.
04 - Once the venison is browned, sprinkle in your chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir it all in really well, letting the spices toast with the meat and veggies for about a minute. You’ll notice the aroma intensify—it’s amazing! This brief toasting step really brings out the best in the spices and infuses them into every component of the Venison Chili.
05 - Pour in your diced tomatoes (undrained!) and the beef broth. Give everything a good stir, making sure to scrape up any browned bits from the bottom of the pot—that's pure flavor right there! Bring the chili to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, or up to an hour for deeper flavor. I usually let it go for an hour if I have the time; the longer, the better, honestly.
06 - Once your Venison Chili has simmered to perfection, give it a taste and adjust any seasonings if needed. Crumble the reserved crispy bacon back into the pot, or save it for individual garnishes. Serve hot, topped with fresh cilantro, sliced avocado, and a squeeze of fresh lime juice. The aroma alone will have everyone rushing to the table. It’s comforting, hearty, and just what you need!

# Notes:

01 - Don't rush the browning of the venison, it's where all the flavor starts.
02 - This chili actually tastes better the next day, seriously. Make extra!
03 - Swapped out bell peppers for poblanos once for a smoky kick, total win.
04 - A sprinkle of fresh cilantro and a squeeze of lime just before serving elevates everything.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - Wooden spoon
03 - Slotted spoon
04 - Cutting board
05 - Knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 18g
Protein: 38g

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