Award-Winning Venison Chili
Learn how to make award-winning venison chili with ground deer or elk meat you have in the freezer. Simple, flavorful, and well-balanced.
Ingredients
- 1 tbsp.olive oil
- 1yellow onion
diced
- 2green bell peppers
diced
- 1 lb.ground venison
- 4garlic cloves
minced
- 2 tbsp.chili powder
- 1 tbsp.cumin
- 1 tsp.paprika
- ½ tsp.cinnamon
optional
- 1and ½ tsp. salt
- ½ tsp.pepper
- 3 tbsp.tomato paste
- 1 tsp.worcestershire sauce
- 1orange
juiced
- 1lime
juiced
- 1 ½ cvenison or beef stock
- 28 oz.diced tomatoes
drained
- 15 oz.black beans
drained and rinsed
- 15 oz.kidney beans
drained and rinsed
Directions
- 1
Begin by heating the olive oil in a large pot over medium heat.
- 2
Add the onion and peppers and cook until the onions start to brown on the edges, about 5-7 minutes. Then, add the venison and brown.
- 3
Once the venison is browned add the garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper. Saute for 1-2 minutes and then add the tomato paste. Cook for an additional minute, incorporating the tomato paste.
- 4
Then, deglaze the pot with Worcestershire sauce, orange juice, and lime juice. Scrape the bottom of the pot and add the stock, tomatoes, and beans.
- 5
Stir well and bring the chili to a boil. Once boiling, reduce the heat to low, cover partially with a lid and let the pot simmer for at least 30 minutes but up to all day. If you’re cooking longer than an hour, be sure to cover the chili fully with a lid so all of the liquid doesn’t evaporate.
- 6
Ladle up generous portions, top with your favorite chili toppings, and serve.
About this Recipe
Savor the Flavor: Your New Go-To Award-Winning Venison Chili Recipe
Get ready to discover the ultimate venison chili experience! This isn't just any chili; it's an award-winning venison chili recipe designed to be simple, incredibly flavorful, and perfectly balanced. Whether you've got ground deer meat or elk in your freezer, this recipe transforms it into a hearty, comforting meal that's perfect for chilly evenings, game days, or family gatherings. It’s the kind of dish that warms you from the inside out.
What makes this deer chili stand out? We start with lean, robust ground venison, browning it beautifully to lock in its rich flavor. Then, we build a symphony of classic chili spices like chili powder, cumin, and paprika. But the real magic happens with subtle additions: a hint of optional cinnamon for a unique warmth, Worcestershire sauce for umami depth, and a vibrant squeeze of fresh orange and lime juice to brighten every spoonful. These elements elevate the rich base, complementing the natural gamey notes of the deer meat beautifully and creating a complex, well-rounded flavor profile.
This recipe is loaded with hearty chili beans, specifically black beans and kidney beans, which add fantastic texture and fiber. Don't be afraid to customize it to your liking! For a bolder kick, consider adding a touch of diced jalapeño with your bell peppers, or an extra dash of chili powder. Simmering this venison chili for the full hour allows all those incredible flavors to meld together, creating a depth that truly tastes "award-winning."
Practical Tips for Your Perfect Batch:
- Don't Rush the Brown: Ensure your ground venison is nicely browned before adding other ingredients; this builds a crucial flavor foundation.
- Aromatics First: Sautéing your onions and bell peppers until tender brings out their sweetness, enhancing the chili's overall taste.
- Spice Check: Taste and adjust your salt, pepper, and chili powder before the final simmer.
- Serve it Up: This venison chili is fantastic on its own, but truly shines with your favorite toppings. Think shredded cheddar, a dollop of sour cream, fresh green onions, or even a sprinkle of crumbled cornbread.
Serve your delicious venison chili with a side of warm cornbread, over rice, or simply with a generous sprinkle of your favorite toppings like shredded cheddar cheese, sour cream, and fresh cilantro. It's a truly satisfying dish that will have everyone asking for seconds!