Simple Ground Venison Chili

Finding a hearty, filling dinner that pleases both kids and adults can feel like an endless challenge. Between busy schedules, picky eaters, and trying to keep meals both healthy and satisfying, weeknight dinners often become a source of stress rather than enjoyment.

That’s why this ground venison chili has become such a reliable favorite in our house – it’s rich and warming, packed with protein, and can easily be customized with everyone’s favorite toppings. Plus, it’s the kind of meal that tastes even better the next day.

What Kind of Ground Venison Should I Use?

For this chili recipe, you’ll want to use freshly ground venison that has a lean-to-fat ratio around 90/10 – if your venison is too lean, the chili might end up a bit dry. Most ground venison from processors comes from various cuts of the deer, which works perfectly fine for chili. If you’re grinding your own, you can use any combination of cuts like shoulder, hindquarters, or trim pieces. Since venison is naturally lean, don’t worry if your butcher or processor has added a small amount of pork fat during grinding – this actually helps create a better texture in your chili. Just make sure your ground venison is fresh or was properly frozen, and thaw it completely in the refrigerator before using.

Options for Substitutions

This chili recipe is pretty forgiving and works well with several substitutions:

• Ground venison: If you can’t get your hands on venison, lean ground beef, turkey, or bison work great here. Just keep in mind that venison is very lean, so if using beef, go for 90/10 or leaner to keep a similar texture.
• Avocado oil: Any neutral cooking oil works fine – try olive oil, vegetable oil, or even coconut oil if that’s what you have in your pantry.
• Black beans: Feel free to swap in kidney beans, pinto beans, or any other beans you like in chili. You can even mix and match!
• Beef broth: Vegetable broth or chicken broth can step in for beef broth. If using water instead, just add an extra pinch of salt and maybe a beef bouillon cube for more flavor.
• Maple syrup: Brown sugar is already listed as an alternative, but honey works too. The sweetener helps balance the heat – feel free to skip it if you prefer your chili without any sweet notes.
• Jalapeño pepper: Depending on your heat preference, you can use serrano peppers for more kick, or green bell peppers for a milder version. You can also use a can of diced green chiles.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking venison chili is overcooking the meat – since venison is very lean, it can become tough and dry if cooked too long or at too high a temperature, so brown it just until it loses its pink color. Another common error is adding too much liquid at the start – begin with just 1 cup of broth and add more gradually as needed, since it’s easier to thin out a thick chili than to fix a watery one. To prevent a bland final product, don’t skip browning the onions until they’re golden (about 5-7 minutes) before adding the meat, as this creates a crucial flavor foundation. For the best texture and taste, let the chili simmer uncovered for the last 20-30 minutes of cooking, which allows it to thicken naturally and lets the flavors develop fully.

What to Serve With Venison Chili?

This hearty chili pairs perfectly with warm, fresh cornbread – either plain or jazzed up with some diced jalapeños and cheese. I like to set up a little toppings bar with shredded cheddar cheese, sour cream, diced onions, and sliced avocado so everyone can customize their bowl. For a fresh contrast to the rich chili, a simple side salad with ranch dressing or some tangy coleslaw works great. You could also go the classic route and serve it with tortilla chips for scooping up every last bite!

Storage Instructions

Keep Fresh: This hearty venison chili tastes even better the next day! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to mingle and develop, making each bowl better than the last.

Freeze: Chili is perfect for batch cooking! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. I like to freeze it in individual portions for easy lunch options.

Warm Up: To enjoy your leftover chili, simply heat it in a pot over medium-low heat, stirring occasionally. You can also microwave it in 1-minute intervals, stirring between each. If it seems too thick, just add a splash of broth to reach your desired consistency.

Preparation Time	10-15 minutes
Cooking Time	30-60 minutes
Total Time	40-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 40-50 g
• Carbohydrates: 80-90 g

Ingredients

• 2 tablespoons avocado oil
• 1 large yellow onion, chopped
• 1.5 pounds ground venison
• 2 bell peppers, any color
• 1 jalapeño pepper, seeded and diced
• 5 cloves of garlic, finely chopped
• 2 to 3 tablespoons chili powder, adjust to taste
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) black beans
• 1 to 3 cups beef broth
• 2 tablespoons maple syrup or brown sugar, if desired
• 1 teaspoon sea salt, adjust to taste

Step 1: Sauté the Onions

Begin by heating avocado oil in a large, thick-bottomed pot such as a Dutch oven over medium-high heat on the stovetop.

Add the yellow onion and sauté, stirring occasionally, until the onion has softened, this should take about 5 minutes.

Step 2: Brown the Venison

Add the ground venison to the pot with the softened onions.

Brown the meat for a few minutes, breaking it into smaller chunks with a rubber spatula or wooden spoon as it cooks.

Step 3: Combine Ingredients and Bring to Boil

Stir in the remaining ingredients: bell peppers, jalapeno, garlic, chili powder, diced tomatoes, black beans, beef stock, pure maple syrup, and sea salt.

Mix everything until well-combined.

Cover the pot and bring the mixture to a full boil.

Step 4: Simmer the Chili

Once the chili reaches a boil, reduce the heat to medium-low or low.

Allow it to continue cooking for at least 20 minutes; for deeper flavors, consider cooking for up to an hour.

Stir the chili occasionally as it simmers to prevent sticking and ensure even cooking.

Step 5: Adjust Seasoning

After simmering, taste the chili and adjust the seasoning according to your preference.

Add more salt, chili powder, or pure maple syrup to suit your personal taste.

Step 6: Serve and Enjoy

Serve the chili in big bowls and top with your favorite garnishes, such as sour cream (or Greek yogurt), grated cheese, chopped red onions, green onions, cilantro, or tortilla chips.

Enjoy this hearty and flavorful dish!