Ground Venison Chili

Rich, Hearty & Easy Ground Venison Chili Recipe for Cold Weather

Let it snow. I’ll be inside with a pot of slow-simmered wild game venison chili. When it’s cold outside, there’s nothing better than a steaming bowl of rich, flavorful chili to take away the chill. It’s also the perfect way to use up some of last year’s ground harvest.

Ingredients for Rich and Flavorful Venison Chili

For this venison chili recipe, I use two pounds of ground venison combined with finely diced onions, red bell pepper, and garlic, all simmered in crushed tomatoes and water with a bold blend of spices. A splash of red wine and Worcestershire sauce adds depth and richness, while classic chili seasonings bring just the right kick.

Dark red chili powder, ground cumin, paprika, Mexican oregano, granulated garlic, onion powder, and kosher salt work together to build deep, comforting flavor.

To thicken the chili, I stir in a few tablespoons of cornmeal, which adds body and a subtle earthy corn flavor that complements the venison perfectly.

How to Make Slow Cooker Venison Chili

I start by sweating the vegetables in olive oil until softened and fragrant. Then I add the ground venison, cooking until browned before stirring in the seasonings, crushed tomatoes, water, Worcestershire sauce, and a splash of wine.

The mixture is transferred to a slow cooker and simmered low and slow for about four hours. Near the end of cooking, I add the pinto beans and cornmeal. After another hour, everything comes together into a rich, hearty chili with incredible depth of flavor.

How to Make Venison Chili on the Stovetop

If you’re short on time, this venison chili can easily be made on the stovetop instead of the slow cooker. After browning the meat and sautéing the vegetables, simply add the remaining ingredients and let the chili simmer gently over medium-low heat for about 45 minutes to 1 hour, stirring occasionally. It will still develop rich, hearty flavor — just in a fraction of the time.

Best Toppings for this Chili

Serve each steaming bowl topped with thick shredded cheddar cheese, finely sliced green scallions, and a generous dollop of sour cream.

In a large stockpot over medium heat, add the olive oil, chopped onion, bell pepper, and garlic. Sauté for 8–10 minutes, until softened and fragrant.

Add the ground venison and cook until browned, breaking it apart as it cooks

Stir in the chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt. Cook for 1–2 minutes to allow the spices to bloom and coat the meat.

Add the crushed tomatoes, pinto beans, water or beef broth, Worcestershire sauce, and red wine if using. Stir to combine and bring to a gentle simmer.

Transfer the chili to a slow cooker. Cover and cook on Low for 4–6 hours, allowing the flavors to deepen and develop. If you prefer a thicker chili, stir in the cornmeal during the last hour of cooking and allow it to simmer until fully incorporated and slightly thickened.

Taste and adjust seasoning if needed before serving.

Garnish with sharp cheddar cheese, chopped green onions, and a dollop of sour cream. Serve with warm cornbread.

Cooking Wild Game the Way We Love It

Every recipe I share comes straight from my kitchen to yours. This is how I cook for my family here in Nevada — hearty, flavorful wild game meals built on simple ingredients and bold seasoning. I love sharing the dishes we gather around, and I hope they inspire you to bring your own family’s flavors and traditions to the table.

Venison Cuts, Stock Swaps, and Bean Options

This venison chili is easy to adapt based on what you have on hand. You can even use a combination of cubed venison and ground venison in the same pot. The ground meat creates that classic, hearty chili base, while tender chunks of cubed venison add texture and a slow-simmered, stew-like richness. It’s a great way to use different cuts from your harvest and make the recipe even more satisfying.

For a deeper, richer flavor, substitute beef stock or homemade venison stock in place of water. The added depth enhances the natural flavor of the wild game and creates a more robust, slow-simmered taste.

Add vegetables like yellow or green bell peppers, carrots, or celery for extra texture and flavor. If you love beans, swap the pinto beans for kidney beans or black beans — or use a combination of all three.

Whether you keep it classic or make it your own, this recipe is flexible enough to fit your pantry and your family’s chili preferences.

Try More Wild Game Chili Recipes

If you love this hearty venison chili, be sure to try some of my other bold and comforting wild game chili recipes. My Antelope Chili and Cornbread Chili Casserole is a family favorite with a golden cornbread topping baked right over the chili. For something slightly sweet and smoky, the Hearty Ground Elk Chili with Sweet Potatoes and Hominy delivers incredible depth and texture.

You’ll also enjoy my rich Ground Bison Chili, the flavor-packed Best Wild Game Triple Chili, or my Elk and Black Bean Chili for a protein-rich twist with hearty beans. Each recipe brings a different blend of spices, ingredients, and wild game cuts to the table — so you can make every pot of chili a little different while still keeping that comforting, slow-simmered flavor you love.

Ground Venison Chili Recipe – Rich, Hearty & Easy

A hearty, slow-simmered venison chili made with ground wild game, warm spices, tomatoes, and beans. Perfect for cold days, this flexible recipe can be made on the stovetop or in the slow cooker for rich, comforting flavor in every bite.

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Course: Main Course

Cuisine: American

Keyword: ground venison chili, venison chili, venison chili recipe

Prep Time: 20 minutes minutes

Servings: 6

Ingredients

• 2 lbs ground venison
• 3 tbsp olive oil
• 1 yellow onion, finely chopped
• 1 red bell pepper, finely chopped
• 2-3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (16-ounce) can pinto beans, drained and rinsed
• 1 1/2 cups water or beef broth
• 1/4 cup dry red wine (optional)
• 2 tbsp Worcestershire sauce
• 2 tbsp cornmeal
• 2 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp Mexican oregano
• 1 tsp kosher salt

Instructions

Slow Cooker Option

• In a large stockpot over medium heat, add the olive oil, chopped onion, bell pepper, and garlic. Sauté for 8–10 minutes, until softened and fragrant.
• Add the ground venison and cook until browned, breaking it apart as it cooks
• Stir in the chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt. Cook for 1–2 minutes to allow the spices to bloom and coat the meat.
• Add the crushed tomatoes, pinto beans, water or beef broth, Worcestershire sauce, and red wine if using. Stir to combine and bring to a gentle simmer.
• Transfer the chili to a slow cooker. Cover and cook on Low for 4–6 hours, allowing the flavors to deepen and develop. If you prefer a thicker chili, stir in the cornmeal during the last hour of cooking and allow it to simmer until fully incorporated and slightly thickened.
• Taste and adjust seasoning if needed before serving.
• Garnish with sharp cheddar cheese, chopped green onions, and a dollop of sour cream. Serve with warm cornbread.

Stovetop Option

• Prepare the chili in a large stockpot or Dutch oven. After browning the vegetables and venison and adding the remaining ingredients, bring the chili to a gentle boil. Reduce the heat to low and simmer uncovered for 45–60 minutes, stirring occasionally to prevent sticking.
• If you prefer a thicker consistency, stir in the cornmeal during the last 10–15 minutes of cooking and allow the chili to simmer until thickened. Taste and adjust seasoning before serving.

Notes

• For added texture, you can use a combination of ground venison and cubed venison. Brown both well before slow cooking to develop deeper flavor.
• Beef broth or homemade venison stock can be substituted for water for a richer, more robust chili.
• If you prefer a thicker chili, stir in the cornmeal during the last hour of slow cooking. For stovetop cooking, allow the chili to simmer uncovered until it reaches your desired consistency.
• This chili tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

More Venison Recipes From My Kitchen to Your Table

If you enjoyed this venison chili, explore more of my favorite venison recipes straight from my kitchen to your table. From tender venison roasts and grilled backstrap to hearty stews, pastas, and comfort food classics, each recipe is designed to highlight the rich flavor of wild game while keeping preparation simple and approachable. Whether you’re cooking from this season’s harvest or using ground venison from the freezer, there’s always a new way to turn your venison into a memorable meal.