Hearty Venison Chili: Smoky, Rich & Comforting (Print Version)
Hearty Venison Chili recipe combines tender venison with smoky spices and rich tomatoes. A deeply comforting meal for chilly evenings.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 22 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-Lover, Dairy-Free (if toppings omitted)
# Ingredients:
→ Base Ingredients
01 -
1 lb ground venison
02 -
4 slices smoked bacon, diced
03 -
1 large yellow onion, chopped
04 -
1 red bell pepper, chopped
05 -
1 green bell pepper, chopped
→ Flavor Builders
06 -
4 cloves garlic, minced
07 -
2 tbsp chili powder (adjust to taste)
08 -
1 tbsp ground cumin
09 -
1 tsp smoked paprika
10 -
1 tsp dried oregano
11 -
1 tbsp unsweetened cocoa powder
12 -
1 tsp brown sugar
→ Liquid & Beans
13 -
1 (28 oz) can diced tomatoes, undrained
14 -
1 (15 oz) can crushed tomatoes, undrained
15 -
1 (6 oz) can tomato paste
16 -
2 cups beef broth
17 -
1 (15 oz) can kidney beans, rinsed and drained
18 -
1 (15 oz) can pinto beans, rinsed and drained
→ Finishing Touches & Seasoning
19 -
Salt and freshly ground black pepper, to taste
20 -
Shredded cheddar cheese, for serving
21 -
Sour cream or Greek yogurt, for serving
22 -
Fresh cilantro, chopped, for serving
23 -
Sliced jalapeños, for serving (optional)
# Instructions:
01 -
First things first, get that bacon sizzling in a large Dutch oven or heavy-bottomed pot. Once it's crispy, pull it out and set aside, leaving that glorious fat in the pot. Then, brown your ground venison in batches, trying not to overcrowd the pan—that's a mistake I often make when I'm impatient! We want a good sear, not steamed meat, honestly. Drain any excess fat if there's too much, but venison is usually pretty lean.
02 -
Now, add your chopped onion and bell peppers to the pot, letting them soften in that lovely bacon fat. Stir them around until they're tender and fragrant, about 5-7 minutes. This is where the kitchen starts to smell absolutely incredible, a real warm up for the senses. Don't rush this step; the sweetness developed here is crucial for your Hearty Venison Chili, setting the stage for deep flavors.
03 -
Stir in the minced garlic, chili powder, cumin, smoked paprika, and dried oregano. Let them cook for just a minute, stirring constantly until they're super fragrant. Oh, the smell! This step truly builds the soul of your Hearty Venison Chili. Be careful not to burn the garlic, though; I've done that, and it's a sad, bitter flavor you can't undo, honestly!
04 -
Add the browned venison back to the pot. Stir in the diced tomatoes, crushed tomatoes, beef broth, tomato paste, unsweetened cocoa powder, and brown sugar. Give it a good stir, making sure everything is combined. Bring it to a gentle simmer, then reduce the heat to low, cover, and let your Hearty Venison Chili bubble away for at least 1.5 to 2 hours. The longer, the better, honestly, for those flavors to really meld.
05 -
About 30 minutes before serving, stir in the rinsed kidney and pinto beans. Continue to simmer, uncovered, allowing the chili to thicken slightly. This is your chance to taste and adjust the seasonings—add more salt, pepper, or a pinch more chili powder if it needs a little kick. Don't be shy, make it yours! This is my favorite part, playing chef and getting it just right.
06 -
Once your Hearty Venison Chili is rich and thick, ladle it into bowls. Top with generous amounts of shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, and maybe some sliced jalapeños for an extra zing. It's such a satisfying sight, all those vibrant colors! Grab a spoon and dig in, hon! It's truly a labor of love that pays off in every bite.