Venison Beer Chili Recipe

I absolutely love this venison beer chili because it perfectly marries the rich, savory flavors of venison with the deep, robust taste of dark beer, creating an epic explosion of taste in every bite. Plus, the comforting blend of spices and hearty beans makes it the ultimate cozy dish for sharing with friends during a chill movie night or a game day hangout.

Venison Beer Chili is one of my all-time favorites. It’s both hearty and nutritious, packed with protein from ground venison and lots of colorful bell peppers that boost the vitamins and minerals.

Chili powder, cumin, and smoked paprika mixed up with a bottle of dark beer add rich flavors and a few more nutritional elements—kidney and black beans that offer copious amounts of fiber.

Ingredients

Venison For The Win: Offers loads of protein, is very low in fat, and has more iron than beef.

Extra virgin olive oil: Fats that are heart-healthy; Improve the taste; Vitamin E.

Onion: Contributes sweetness, antioxidants, and dietary fiber.

Allium sativum: Strengthens the body’s natural defenses, contributes rich, deep, and aromatic flavors.

Capsicum annuum: Rich in vitamin C, colorful antioxidants.

Jalapeño Pepper: Contains capsaicin, which provides spicy heat and boosts metabolism.

Chili Powder: Offers both flavor and heat and is abundant in antioxidants.

Concentrated umami is found in tomato paste, which thickens chili and is rich in lycopene.

Stout Beer: Contributes depth, richness, and slight bitterness.

Kidney beans have a high protein and fiber content that makes them very filling.

Ingredient Quantities

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• 2 pounds ground venison
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 1 (12 oz) bottle of dark beer
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar (optional, to taste)
• 1 bay leaf

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Instructions

1. In a big pot or Dutch oven, you want to get the olive oil hot and ready over a medium-high flame. The next step requires you to add your ground venison to the pot and allow it to brown. You’ll want to keep the venison moving around the pot, breaking it into smaller pieces, so it doesn’t clump up and so it gets a chance to brown nicely on all sides. This should take you about 5-7 minutes. Once the venison is browned, remove it from the pot and allow it to hang out while you move on to the next step.

2. In the same pot, add the sliced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic, the diced green bell pepper, the diced red bell pepper, and the jalapeño pepper. Cook everything together for another 4-5 minutes until the peppers are softened.

3. Combine the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), ground black pepper, and salt. Toast the spices for 1-2 minutes.

4. Add to the pot the tomato paste, stirring to combine it with the vegetable mixture. Cook for 2 minutes longer.

5. Using the bottom of a spoon to scrape any browned bits from the pot, pour in the dark beer. Let the beer simmer for 3-4 minutes.

6. Put the browned venison back in the pot. Then, add the crushed tomatoes, kidney beans, black beans, beef broth, and Worcestershire sauce. Combine all the ingredients well.

7. To the chili mixture, add brown sugar to taste and the bay leaf. Stir once more to incorporate.

8. Place the chili in the pot and set it over gentle heat. Bring the contents to a gentle boil, then reduce the heat to low. Cover the pot with a lid set at a slight angle to allow steam to escape. Simmer the chili for 45 minutes to 1 hour, stirring occasionally.

9. Adjust the seasoning as necessary to fit your taste, adding additional salt or spices if you prefer a more pronounced flavor.

10. Take out the bay leaf before serving and enjoy your venison beer chili as hot as you want it. Feel free to garnish it with any of the following toppings:

Equipment Needed

1. Large pot or Dutch oven
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Can opener
7. Spoon for stirring
8. Ladle for serving
9. Bowl or plate for setting aside browned venison
10. Lid for the pot

FAQ

• Q: Can I substitute another type of meat for venison?You can substitute ground beef, turkey, or another favorite meat if venison is not available, say the experts.
• Q: How spicy is this chili?Moderate is how I’d describe the heat, but you can up or down the spice factor by adjusting the amount of jalapeño and cayenne pepper to suit your taste.
• Q: Do I have to use dark beer?A: Dark beer provides a deep taste, but any beer will work. Use what you have on hand, whether that’s light beer, part of a beer tasting, or dregs from your last party. Non-alcoholic beer is a great substitute—just use it in the same quantity you would if you were drinking it. Beef broth also works in place of beer.
• Q: Can I make this chili in a slow cooker?Yes, after browning the venison and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–8 hours.
• Q: Can I freeze leftovers?If you want to store this chili for a longer time, you can freeze it. It will be good for up to 3 months in the freezer. Just remember to let it cool completely before you transfer it to airtight containers.
• Q: Can I add other vegetables or beans?A: Don’t hesitate to make it your own by tossing in corn, pinto beans, or any other delightful extras.
• Q: How can I thicken the chili if needed?Should you want a chili of greater thickness, allow it to reduce while simmering with the lid off. Alternatively, stir in some masa harina or cornstarch slurry.

Substitutions and Variations

Ground deer meat: Substitute with ground beef or ground turkey.
Non-Alcoholic Beer or Beef Broth: Substitute for dark beer
Kidney Beans: If you don’t have kidney beans, you can use pinto beans instead.
Substitutes for black beans include cannellini beans and chickpeas.
Jalapeño Pepper: For more heat, substitute it with a serrano pepper; for a milder taste, omit it.

Pro Tips

1. Marinate the Venison: If you have time, consider marinating the ground venison overnight in a little bit of olive oil, garlic, and Worcestershire sauce. This can help tenderize the meat and infuse additional flavor.

2. Deglaze with Beer: When you use the beer to deglaze the pot, make sure to scrape up all the browned bits from the bottom. These bits add a lot of depth and flavor to the chili.

3. Use Homemade Broth: If possible, use homemade beef broth. It can significantly enhance the richness and depth of the chili compared to store-bought versions.

4. Add a Secret Ingredient: Consider adding a small piece of dark chocolate or a spoonful of cocoa powder to the chili along with the tomatoes. It can enhance the savory flavors and balance the spices.

5. Rest Before Serving: After cooking, let the chili rest for 20-30 minutes off the heat before serving. This allows the flavors to meld together more thoroughly, resulting in a richer taste.

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Venison Beer Chili Recipe

My favorite Venison Beer Chili Recipe

Print Recipe

Equipment Needed:

1. Large pot or Dutch oven
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Can opener
7. Spoon for stirring
8. Ladle for serving
9. Bowl or plate for setting aside browned venison
10. Lid for the pot

Ingredients:

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• 2 pounds ground venison
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 1 (12 oz) bottle of dark beer
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar (optional, to taste)
• 1 bay leaf

“`

Instructions:

1. In a big pot or Dutch oven, you want to get the olive oil hot and ready over a medium-high flame. The next step requires you to add your ground venison to the pot and allow it to brown. You’ll want to keep the venison moving around the pot, breaking it into smaller pieces, so it doesn’t clump up and so it gets a chance to brown nicely on all sides. This should take you about 5-7 minutes. Once the venison is browned, remove it from the pot and allow it to hang out while you move on to the next step.

2. In the same pot, add the sliced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic, the diced green bell pepper, the diced red bell pepper, and the jalapeño pepper. Cook everything together for another 4-5 minutes until the peppers are softened.

3. Combine the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), ground black pepper, and salt. Toast the spices for 1-2 minutes.

4. Add to the pot the tomato paste, stirring to combine it with the vegetable mixture. Cook for 2 minutes longer.

5. Using the bottom of a spoon to scrape any browned bits from the pot, pour in the dark beer. Let the beer simmer for 3-4 minutes.

6. Put the browned venison back in the pot. Then, add the crushed tomatoes, kidney beans, black beans, beef broth, and Worcestershire sauce. Combine all the ingredients well.

7. To the chili mixture, add brown sugar to taste and the bay leaf. Stir once more to incorporate.

8. Place the chili in the pot and set it over gentle heat. Bring the contents to a gentle boil, then reduce the heat to low. Cover the pot with a lid set at a slight angle to allow steam to escape. Simmer the chili for 45 minutes to 1 hour, stirring occasionally.

9. Adjust the seasoning as necessary to fit your taste, adding additional salt or spices if you prefer a more pronounced flavor.

10. Take out the bay leaf before serving and enjoy your venison beer chili as hot as you want it. Feel free to garnish it with any of the following toppings: