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.
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.