Every old asshole has a venison chili recipe. Well, this is this asshole’s.
Venison Chili Recipe
- 2 lbs ground venison
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 cup beef broth
- 15-ounce can of kidney beans
- 15-ounce can of black beans
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
Step 1: In a large pot or Dutch oven, cook the ground venison over medium heat until browned. Be sure to season your meat.
Step 2: Add the chopped onion, garlic, and bell peppers to the pot. Cook for 5–7 minutes, or until the vegetables are softened.
Step 3: Stir in the diced tomatoes, tomato sauce, beans (if using), and beef broth.
Step 4: Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper. Stir well to combine.
Step 5: Bring the chili to a simmer, then reduce the heat to low. Cover and cook for 1–2 hours, stirring occasionally.
Step 6: Taste and adjust the seasoning as needed. If the chili is too thick, add more beef broth until it reaches your desired consistency.
Serve hot with your favorite toppings like cheese, sour cream, or even noodles.
Tips and Substitutions
Personally, I prefer pinto beans to both of the beans in this recipe. Heck, skip the beans altogether, if you’d like.
Halving this recipe makes it perfect for a weeknight dinner.
If you really want to elevate this, put it on top of a fresh baked potato.It’s delicious and it helps stretch this meal. If you’re feeling extra indulgent, add some butter to that potato before topping with the chili.
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