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Best Venison Chili Recipe

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★★★★★

4.5 from 100 reviews

This robust and hearty Best Venison Chili recipe combines rich ground venison with a blend of tomatoes, beans, and bold spices, simmered to perfection for a comforting meal. Enhanced with beer and a mix of chili powder, paprika, and cumin, this chili delivers deep, complex flavors perfect for chilly days or game day gatherings. Serve it with optional toppings like sour cream, shredded cheddar, and green onions for an extra satisfying bowl.

Ingredients

Scale

Meat and Vegetables

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 pounds ground venison
  • 4 garlic cloves, minced

Liquids

  • 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

Beans

  • 1 16-ounce can chili beans
  • 1 16-ounce can kidney beans, drained
  • 1 16-ounce can pinto beans, drained

Spices and Seasonings

  • 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

Optional Toppings

  • Sour cream
  • Shredded cheddar cheese
  • Thinly sliced green onion

Instructions

  1. Sauté Vegetables and Brown Venison: 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. Then add the ground venison and cook until it is no longer pink and begins to brown lightly, stirring occasionally to break up the meat.
  2. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for about one minute to release their flavors and coat the meat evenly.
  3. Add Liquids and Seasonings: Pour in the beer, beef broth, tomato sauce, diced tomatoes, and crushed tomatoes. Add all the chili seasoning spices—chili powder, paprika, cumin, garlic powder, onion powder, oregano, nutmeg, cayenne pepper, sugar, salt, and black pepper. Stir well to combine all ingredients thoroughly.
  4. Add Beans and Simmer: Mix in the chili beans, kidney beans, and pinto beans. Bring the chili to a gentle simmer, uncovered, and allow it to cook for 30 to 40 minutes. Stir occasionally to prevent sticking and to develop the flavors.
  5. Serve and Garnish: Once the chili has thickened and flavors melded, serve hot. Garnish with your choice of sour cream, shredded cheddar cheese, and thinly sliced green onion for added creaminess and freshness. Enjoy with buttery beer bread or your favorite side.

Notes

  • Drain canned kidney and pinto beans before adding to the chili to avoid excess liquid.
  • Light beer works best to complement the flavors without overpowering the chili.
  • Adjust cayenne pepper to your preferred heat level or omit for a milder chili.
  • This chili tastes even better the next day once the flavors meld further.
  • Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: venison chili, game meat chili, hearty chili recipe, bean chili, spicy venison stew, chili with beer

Find it online: https://servedbynora.com/best-venison-chili-recipe/