Rustic Venison Chili Recipe: A Hearty Winter Bowl (Print Version)

Get my rustic Venison Chili Recipe! A warm, hearty bowl packed with flavor, perfect for chilly evenings. My family's favorite chili!

# 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: Gluten-Free (check broth)

# Ingredients:

→ Base Ingredients

01 - 1.5 lbs ground venison
02 - 1 (28 oz) can crushed tomatoes
03 - 1 (15 oz) can kidney beans, rinsed and drained
04 - 1 (14.5 oz) can diced tomatoes (fire-roasted if possible)

→ Aromatics & Flavor Boosters

05 - 1 large yellow onion, chopped
06 - 4-5 cloves garlic, minced
07 - 2 cups beef broth

→ Seasonings & Spices

08 - 3 tbsp chili powder
09 - 1 tbsp ground cumin
10 - 1 tsp smoked paprika
11 - 1 tsp dried oregano (Mexican preferred)
12 - 1/2 tsp cayenne pepper (or to taste)
13 - 1 tsp salt (or to taste)
14 - 1/2 tsp black pepper (or to taste)

→ Finishing Touches & Garnish

15 - Olive oil, for cooking
16 - Sour cream or Greek yogurt (for serving)
17 - Shredded cheddar cheese (for serving)
18 - Fresh cilantro, chopped (for serving)
19 - Cornbread or tortilla chips (for serving)

# Instructions:

01 - First things first, get a big, heavy-bottomed pot or Dutch oven over medium-high heat. Add a splash of olive oil, and once it's shimmering, toss in your ground venison. Break it up with a spoon as it cooks. You want it nicely browned and crumbly, no grey bits! This step is crucial for flavor; I've learned the hard way that skipping proper browning makes for a bland chili. Drain off any excess fat, though with venison, there usually isn't much. The smell of it searing is just so inviting, promising good things to come.
02 - Once the venison is browned, push it to one side of the pot. Add a little more oil if needed, then toss in your chopped onion. Let it soften for about 5-7 minutes, stirring occasionally. Then, add the minced garlic and cook for just another minute until it’s fragrant – don't let it burn, that's a mistake I've made too many times, and burnt garlic is just sad. The kitchen starts smelling absolutely divine right about now, a warm, savory hug. This base sets the stage for a truly flavorful Rustic Venison Chili Recipe.
03 - Now, stir in all your spices: chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir them into the onions, garlic, and venison, letting them toast for about a minute. This step, where the spices hit the heat, really wakes them up and deepens their flavor. You'll smell it, a rich, earthy aroma filling your kitchen! It's an honest game-changer for this Rustic Venison Chili Recipe.
04 - Pour in the crushed tomatoes, diced tomatoes, and beef broth. Give everything a good stir, scraping up any browned bits from the bottom of the pot – that's pure flavor right there! Bring the mixture to a gentle simmer. I always get a little excited at this point, seeing all the ingredients come together, knowing it's just a matter of time before it's ready. Make sure to stir well to combine all those lovely flavors for your Rustic Venison Chili.
05 - Reduce the heat to low, cover the pot, and let your Rustic Venison Chili simmer for at least 1.5 to 2 hours. Honestly, the longer, the better – I've let it go for 3 hours sometimes, and it's even more amazing. Stir occasionally to prevent sticking and to make sure all those flavors are melding beautifully. This is where the magic happens, where the venison gets super tender and the chili thickens into that perfect, spoonable consistency. Don't rush this part!
06 - About 15 minutes before serving, stir in the rinsed kidney beans and let them heat through. Taste and adjust seasonings as needed – maybe a little more salt, a dash more cayenne? Trust your palate! Ladle this glorious Rustic Venison Chili Recipe into bowls and pile on your favorite toppings. The aroma alone is enough to make your mouth water. It's a truly satisfying moment, seeing that deep, rich color and knowing all that simmering paid off.

# Notes:

01 - Always brown the venison thoroughly; a good sear locks in so much flavor.
02 - This chili tastes even better the next day, so it's a great make-ahead meal.
03 - If you don't have venison, ground beef or turkey can work, but the flavor will be different.
04 - A dollop of sour cream and fresh cilantro truly elevate the serving experience.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - Wooden spoon or spatula
03 - Ladle

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 35g

Back