Spicy Venison Chili Recipe

This venison chili is my absolute favorite because it’s the perfect blend of hearty and spicy, making it an ideal dish for cozy nights in or gatherings with friends. I love how the flavors of the cumin and smoked paprika blend with the savory venison, while the beans and peppers add just the right amount of texture and kick.

This Spicy Venison Chili truly combines several hearty foods into one dish: ground venison, earthy cumin, and smoky paprika are the main players, while crushed tomatoes, black beans, kidney beans, and a hit of jalapeño (or not, if you prefer less heat) play superb supporting roles. These main and supporting characters make not just a dish with robust flavors but also a great source of protein and fiber.

Ingredients

Ground Venison:
Protein source that has little fat; high in iron and B vitamins.

Jalapeño Pepper:
Imparts warmth and taste; packs in vitamin C; revs up metabolism.

Black Beans:
Rich in roughage and muscle; makes your gut work better; good for your ticker.

Chili Powder:
Mixture of spices; furnishes warmth and depth; antioxidants are advantageous to health.

Cumin:
Aromas of the earth; assist digestion; iron for energy production.

Garlic:
Contributes taste and aroma; helps guard against illness; promotes cardiovascular health.

Olive Oil:
Nourishing fats; omega-3 rich; good for your ticker.

Inflammatory fats; pro-oxidative; heart health risky.

Ingredient Quantities

• 2 pounds ground venison
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped
• 1 jalapeño pepper, chopped
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce (optional)

Instructions

1. In a large pot, over medium heat, heat the olive oil. Add the chopped onion and the minced garlic and sauté until the onion is translucent, about 5 minutes.

2. Put the ground venison in the pot and cook it until it is browned, breaking it up with a spoon as it cooks, about 7-10 minutes.

3. Combine the chopped bell pepper and jalapeño, and saute them for an additional 3-4 minutes until they begin to soften.

4. Mix together the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper, and then add them to the meat mixture. Stir to coat evenly with the spices.

5. Add the crushed tomatoes, black beans, kidney beans, beef broth, Worcestershire sauce, and hot sauce (if using) to the mixture. Stir well to combine all the ingredients.

6. Heat the mixture until it is simmering, then lower the heat to let it simmer gently.

7. Put a lid on the pot and let the chili simmer for a minimum of 45 minutes. Stir it from time to time to both keep it from sticking and to meld the flavors.

8. If needed, taste again and adjust seasoning to your liking, adding additional salt, pepper, or hot sauce as per your preference.

9. Once the chili has become thick and all the flavors have blended together, remove it from the heat.

10. Serve steaming, with toppings to your liking
such as
s
shredded cheese,
sour cream,
or
chopped green onions
if desired.

Equipment Needed

1. Large pot
2. Measuring spoons
3. Measuring cup
4. Wooden spoon or spatula
5. Chef’s knife
6. Cutting board
7. Can opener

FAQ

• Can I substitute ground venison with another type of meat?Certainly, if you can’t find venison or prefer something else, you can use ground beef, turkey, or bison as a substitute for ground venison.
• How can I make the chili spicier?To raise the heat level, use more jalapeño peppers, up the cayenne pepper, or add more hot sauce to taste.
• What can I serve with this chili?This chili goes nicely with cornbread, rice, or a fresh green salad on the side.
• Can this recipe be made in a slow cooker?Yes, after browning the ground venison and sautéing the onion, yellow bell pepper, and garlic, transfer all to a slow cooker and cook on low for 6-8 hours.
• Is this chili gluten-free?Yes, the recipe is gluten-free as long as you use gluten-free brands of Worcestershire sauce and hot sauce.
• How can I store leftover chili?Leftovers can be kept in the refrigerator for 3 days. They can be frozen for up to 3 months.
• Can I use fresh tomatoes instead of canned?Sure, you can use approximately 3-4 big juicy tomatoes, diced, in place of the canned crushed tomatoes.

Substitutions and Variations

Venison, on the other hand, has 2.6 times the amount of protein compared to beef, turkey, or chicken, making it a smart protein alternative. Ground venison is the perfect swap-in for any ground beef, turkey, or chicken recipe.
Canola oil or vegetable oil can be used instead of olive oil.
Bell pepper: Substitute poblano pepper or anaheim pepper for a somewhat different flavor.
Pinto beans or cannellini beans can substitute for black beans.
Soy sauce or balsamic vinegar provides a similar umami effect, making them suitable substitutes for Worcestershire sauce.

Pro Tips

1. Enhance Flavor with Marination Before cooking, consider marinating the ground venison in a mixture of olive oil, minced garlic, and a splash of Worcestershire sauce for a few hours or overnight. This helps to infuse additional flavors into the meat.

2. Add Depth with Spices Toast the spices (chili powder, cumin, smoked paprika, cayenne, and oregano) in the olive oil right after sautéing the garlic and onion. This releases their essential oils and enhances the flavor profile of the chili significantly.

3. Texture Variation For a more varied texture, you can mash a third of the beans before adding them to the pot. This will thicken the chili and provide a creamy texture while leaving most of the beans whole for an appealing bite.

4. Balancing the Heat If you’re concerned about balancing spiciness, consider seeding the jalapeño before chopping it. Additionally, offer lime wedges on the side for serving. A squeeze of lime can add a refreshing contrast to the heat and deepen the flavor.

5. Simmering for Perfection If time permits, let your chili simmer for longer than 45 minutes, up to 1.5 hours. This extended cooking time allows the flavors to meld more deeply and results in an even richer, more developed taste. Stir occasionally and check the consistency, adding a bit more broth if it gets too thick.