Hearty Venison Chili Recipe: A Deeply Flavorful Pot (Print Version)

Hearty Venison Chili Recipe for a robust, smoky meal. Learn my personal tips, tricks, and a few kitchen oops moments for the best chili ever.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 90 Minutes minutes
Total Time: 110 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High Protein

# Ingredients:

→ Base Ingredients

01 - 1.5 lbs ground venison
02 - 2 medium yellow onions, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 4-5 cloves garlic, minced
06 - 1 (28 oz) can diced tomatoes, undrained
07 - 3 cups beef broth

→ Flavor Boosters & Spices

08 - 3 tbsp chili powder
09 - 2 tsp cumin
10 - 1 tsp smoked paprika
11 - 1 tbsp unsweetened cocoa powder
12 - 1 jalapeño, minced (seeds removed for less heat)
13 - Salt and freshly ground black pepper, to taste

→ Hearty Additions

14 - 1 (15 oz) can kidney beans, rinsed and drained
15 - 1 (15 oz) can pinto beans, rinsed and drained

→ Garnish & Toppings

16 - Fresh cilantro, chopped
17 - Sour cream
18 - Shredded cheddar cheese

# Instructions:

01 - Grab your biggest, heaviest pot or Dutch oven and heat a little oil over medium-high heat. Add the ground venison, breaking it up with a spoon. You want a good, deep brown on that meat; this is where so much of the flavor for your hearty venison chili recipe comes from! Don't overcrowd the pan, or it'll steam instead of sear. I always forget this and have to do it in batches, which is totally fine, just takes a little longer. Drain off any excess fat, then set the browned venison aside.
02 - In the same pot, maybe add another tiny splash of oil if needed, and toss in your diced onions and bell peppers. Cook them down until they're soft and translucent, about 5-7 minutes. Oh, the smell at this point! It's the first sign that something delicious is brewing. Now, add your minced garlic and jalapeño, stirring constantly for just about a minute until fragrant. Don't let that garlic burn, I've done that before, and it just tastes bitter – a real oops moment!
03 - This is where the magic really starts for our hearty venison chili recipe! Stir in the chili powder, cumin, smoked paprika, and that secret ingredient, unsweetened cocoa powder. Let these spices toast for about 30 seconds, stirring constantly. You'll literally smell them bloom, releasing all their incredible aromas. This step is crucial for developing deep flavor, so don't rush it! It's amazing how just a little heat transforms the spices.
04 - Pour in the diced tomatoes (undrained, remember all that liquid!), the beef broth, and return the browned venison to the pot. Give it all a good stir to combine everything. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer. I usually let it go for at least an hour, but honestly, the longer the better – two or three hours is even richer. This is where all those flavors in your hearty venison chili recipe get to know each other and become truly harmonious.
05 - After your chili has had a good long simmer, stir in the rinsed and drained kidney and pinto beans. Let it simmer, uncovered, for another 15-20 minutes. This allows the beans to warm through and soak up all that incredible chili goodness. This is also where I usually give it a good stir, scrape the bottom, and notice how wonderfully thick it's becoming. It's always a bit of kitchen chaos by this point, but it's a happy chaos!
06 - Now for the best part: taste and adjust the seasonings! Add salt and freshly ground black pepper to your liking. Sometimes I feel like it needs a tiny pinch more chili powder, or maybe a dash of hot sauce if I'm feeling extra spicy. Ladle your hearty venison chili into bowls and top with fresh cilantro, a dollop of sour cream, and a generous sprinkle of shredded cheddar cheese. It should look rich, smell incredible, and taste like pure comfort.

# Notes:

01 - Always brown your venison properly; it's the foundation of flavor and I learned that the hard way.
02 - Toast your spices for just a moment before adding liquids; it truly unlocks their aroma and depth.
03 - Don't rush the simmer time; good chili needs time for the flavors to meld, so let it bubble slowly.
04 - A squeeze of fresh lime juice right before serving brightens everything up and cuts through the richness beautifully.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - wooden spoon
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 20-25g
Total Carbohydrate: 35-45g
Protein: 35-40g

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