Venison Chili Recipe
This easy, hearty venison chili is so easy to make, perfectly spiced, and requires very little hands-on time!
Servings: 10
Calories: 176kcal
Equipment
Ingredients
- 2 lbs ground venison
- 1 bell pepper seeded and diced
- 1 yellow onion diced
- 1 jalapeno seeded and diced
- 4 cloves garlic minced
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 cans of diced tomatoes 14.5 oz cans, drained
- 2 cans of kidney beans 15.5 oz cans with the juices
- 1 can chopped green chiles 4 oz can
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp chili powder
- ½ tbsp cocoa powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ⅛ tsp cayenne pepper
Instructions
- Brown venison with onion, green pepper, jalapeno, and garlic. Stir in salt and pepper.
- Once the meat is browned, stir in tomatoes, beans, green chiles, broth and Worcestershire sauce.
- Stir in seasonings, then cover and simmer for half an hour. (see notes below)
- Remove from heat and let it sit 15 minutes before serving.
Notes
- The longer you simmer this chili, the more flavorful it becomes. For the best results, let it simmer for 2 hours or more, allowing the flavors to meld and deepen.
- This chili does have some heat to it. If you are not a fan of heat, simply omit the green chiles and jalapeno.
- I do have a video here in the recipe card. I have since changed up that version slightly, but for the most part, its the same.