Venison chili

Chili is one of the best ways to use ground venison and stew meat. Browning the meat well, building flavor with spices, and a slow simmer turn simple pantry items into a pot that feeds a crowd and freezes well. This recipe makes about 6 to 8 servings, and the whole thing takes around 90 minutes, mostly hands-off.

Yield: 6 to 8 servings | Prep: 20 minutes | Cook: 1 to 1 1/2 hours

Ingredients

• 2 pounds ground venison (or 1 1/2 pounds ground plus 1/2 pound venison stew meat, cut in small cubes)
• 2 tablespoons oil, plus a few ounces of mild pork or beef fat if the grind is very lean
• 1 large onion, diced
• 1 green or red bell pepper, diced
• 4 cloves garlic, minced
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) tomato sauce
• 2 cans (15 ounces each) kidney, pinto, or black beans, drained and rinsed (optional)
• 2 cups beef or venison stock, or water
• 1 to 2 jalapenos or 1 chipotle in adobo, minced (optional)
• 1 tablespoon cider vinegar or juice of 1 lime, to finish
• 1 teaspoon brown sugar or a spoonful of cocoa powder (optional, to round off acidity)

Toppings: shredded cheddar, sour cream, chopped onion, cilantro, crackers, or cornbread

Method

1. Heat the pot. Warm a large Dutch oven or heavy pot over medium-high heat. Add the oil.
2. Brown the meat. Add the venison in two batches if the pot is small. Let it sit for 2 to 3 minutes before stirring so it browns, then break it up. Cook for 8 to 10 minutes total until no pink remains and some brown crust forms. Move to a bowl.
3. Cook the vegetables. In the same pot, add the onion and pepper with a pinch of salt. Cook for 5 to 6 minutes until soft. Add the garlic and jalapeno for 1 minute.
4. Toast the spices. Add the chili powder, cumin, paprika, oregano, and tomato paste. Stir for 1 minute until the paste darkens slightly and smells fragrant.
5. Add liquids. Pour in a splash of stock and scrape the bottom of the pot. Add the diced tomatoes, tomato sauce, remaining stock, and browned meat.
6. Simmer. Bring to a gentle boil, then reduce heat to low. Cover partly and simmer 45 to 60 minutes, stirring every 10 to 15 minutes. If using stew meat cubes, simmer 1 1/2 to 2 hours until they are tender.
7. Add beans. Stir in the beans for the last 15 to 20 minutes.
8. Adjust. Taste. Add salt, more chili powder, or heat as desired. Finish with vinegar or lime. If too thin, simmer uncovered; if too thick, add stock.
9. Rest. Let it sit off the heat for 10 minutes before serving.

Food safety

• Ground venison should reach 160°F. Check with a thermometer before moving to the simmer stage, and the long simmer will keep it above that.
• Do not leave chili at room temperature for more than two hours.
• Cool leftovers fast: split into shallow containers and refrigerate. Large pots cool too slowly.
• Reheat to 165°F before serving.
• If you hunt in an area affected by chronic wasting disease, check testing guidance at dnr.wisconsin.gov before eating.
• Start with well-handled meat. See field care after the shot.

Tips

• Add fat. Lean venison can be dry. A little fat from pork or bacon helps.
• Brown well. Brown color is flavor. Do not skip it.
• Salt in layers. Season at several points.
• Make it a day ahead. Flavor often improves overnight.
• Control the heat. Add chiles gradually. You can add heat, not remove it.
• Thicken if needed. Stir in a tablespoon or two of masa harina mixed with water.

Variations

• No-bean chili: skip beans and add 1 extra pound of meat or diced sweet potato.
• Slow cooker: brown meat and vegetables first, then cook on low 6 to 8 hours.
• Instant Pot: pressure cook for 15 minutes with natural release, after browning.
• Smoky chili: use chipotle in adobo and smoked paprika.
• White chili: swap tomatoes for white beans, green chiles, and chicken stock.
• Chili mac: stir in cooked macaroni at the end.
• Use stock: a homemade game stock adds depth.
• Cubed meat: shoulder or neck cubes, prepared as in the slow braise, work well.

Storage

• Refrigerator: 3 to 4 days in an airtight container.
• Freezer: freeze in meal-size portions for up to about 3 to 4 months for best quality. Leave space for expansion.
• Reheating: thaw in the refrigerator and warm on the stove with a splash of stock.

Serving

Top with cheese, sour cream, and green onion. Serve with cornbread, baked potatoes, or over rice. Use leftovers on hot dogs, nachos, or baked potatoes. For a quick weeknight base, see the ground venison skillet.

FAQ

Should I add beans?

It’s a personal choice. Beans stretch the meat and add fiber. Skip them for a no-bean style.

Why does my chili taste flat?

Often it needs salt or acid. Add a splash of vinegar or lime near the end.

Can I freeze it with beans?

Yes. Beans freeze fine, though they may soften.

Rudy hunts and fishes in southwest Wisconsin and has for 35+ years.