Introduction

This best venison chili is a hearty, flavorful twist on the classic comfort dish. Packed with tender ground venison, rich tomatoes, and a blend of spices, it’s perfect for cozy nights or game day gatherings. Enjoy it with your favorite toppings for a satisfying meal.

The image shows a deep pot of thick chili with a rich dark red-brown color, filled with ground meat and beans, creating a rough textured top layer. A wooden spoon is partly submerged in the chili, stirring it gently, with visible meat and beans on the spoon's surface. The pot sits on a wooden table with a glass of light amber liquid and pieces of torn bread beside it. Part of a white bowl with torn bread is visible in the top right corner, and a piece of pink and white linen cloth rests near the pot handle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 yellow onion, diced
1 green bell pepper, diced
2 pounds ground venison
4 garlic cloves, minced
1/4 cup tomato paste
1 12-ounce light beer (lager, ale, or your favorite beer)
1 1/2 cups beef broth
1 15-ounce can tomato sauce
1 15-ounce can diced tomatoes
1 15-ounce can crushed tomatoes
1 16-ounce can chili beans
1 16-ounce can kidney beans, drained
1 16-ounce can pinto beans, drained
Sour cream, shredded cheddar cheese, thinly sliced green onion (optional toppings)
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1 tablespoon granulated sugar
2 teaspoons salt
1 teaspoon black pepper

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Add the diced onion and green bell pepper, cooking for a few minutes until softened. Add the ground venison and cook until no longer pink and lightly browned, breaking it up as it cooks.
Step 2: Stir in the minced garlic and tomato paste, cooking for about one minute to release the flavors.
Step 3: Pour in the beer, then add the beef broth, tomato sauce, diced tomatoes, crushed tomatoes, and all the chili seasoning ingredients. Stir well to combine everything evenly.
Step 4: Mix in all the beans, then bring the chili to a simmer. Cook uncovered for 30 to 40 minutes, stirring occasionally to let the flavors meld and the chili thicken.
Step 5: Serve hot with your favorite toppings like sour cream, shredded cheddar cheese, and sliced green onion. Pair it with buttery beer bread for a complete meal.

Tips & Variations

For a thicker chili, simmer uncovered longer to reduce the liquid to your desired consistency.
Substitute ground beef or turkey if venison is not available, though venison adds a unique, rich flavor.
Add extra cayenne pepper or hot sauce for more heat if you like your chili spicy.
Using a mix of beans gives the chili texture and variety; feel free to adjust according to preference.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with thick chili showing visible layers of beans and ground meat in a rich red sauce, topped with a generous mound of shredded bright orange cheddar cheese scattered unevenly, a dollop of white sour cream in the center, and fresh chopped green onions sprinkled over all. The bowl rests on a black textured plate on a wooden surface with a rough beige cloth napkin folded behind it and pieces of broken biscuit on the side. A faint amber drink in a glass is visible in the lower left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can brown the venison and sauté the vegetables first, then combine all ingredients in a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours for a delicious slow-simmered chili.

What can I use instead of beer in this recipe?

If you prefer not to use beer, substitute with an equal amount of beef broth or a mix of beef broth and a splash of apple cider vinegar or lemon juice to maintain acidity and depth of flavor.