Featured Image - Thick Venison Chili

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate, and a King Arthur Baking affiliate, I earn from qualifying purchases.

Share this Recipe!

For the first 15 years of our marriage, our family practically lived on venison that my husband hunted, both deer and elk. After much trial and error, I learned the best recipes for using the roasts, steaks, and burger. This Thick Venison Chili recipe is one that uses ground venison burger.

Venison Chili Served in a White Bowl

(Post modified with new photos on 1/5/24.)

My husband likes a thick chili (unlike my Game Day Chili with Beer recipe) so this is a recipe that he enjoys. Ah well, you have to give a man what he wants every now and then. 

We have found when processing our own ground venison that it tastes better if you add a little beef tallow (or lard) to the meat to give it more flavor as well as add some fat to the very lean meat. We suggest between 15-20% of tallow works well, to give it 85/15 or 80/20 ratio.

 

More Venison Recipes to Try

 

Ingredients for Thick Venison Chili

(See the full recipe at the bottom of this post.)

  • ground venison (elk or deer)
  • sweet onion
  • green bell pepper
  • garlic clove
  • chili powder
  • onion powder
  • kosher salt
  • freshly ground black pepper
  • Worcestershire Sauce
  • red kidney beans
  • chili beans
  • whole or stewed tomatoes
  • tomato paste

 

Instructions for Making This Recipe

Ingredients for this Recipe

Gather all your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Using a cutting board and a Chef’s knife, dice the yellow onion and green bell pepper. Mince the garlic.

Hand Crush Whole or Stewed Tomatoes

If using whole tomatoes, go ahead and hand crush them in a separate bowl.

Alternately you may use one 14.5 can of diced tomatoes, and a can of crushed tomatoes for nearly the same results. 

In a large Dutch oven, brown the ground venison, adding a little vegetable oil, if needed.

Add Onion and Peppers to the Browned Meat

Using a wooden spoon, stir in the diced onion and green bell pepper, and the minced garlic. Cook on medium high heat until the vegetables are tender, 5-7 minutes.

When using an enameled Dutch oven, you should always use either a wooden, nylon, or silicone utensil so as not to damage the enameled surface.

Add Seasonings and Worcestershire Sauce to the Browned Burger

Add the chili powder, onion powder, kosher salt, freshly ground black pepper, and Worcestershire sauce. Stir together and cook for another 2-3 minutes.

Add Beans and Tomatoes to the Chili

Add the undrained red kidney beans, chili beans, hand crushed tomatoes, and tomato paste. Stir well and bring to a boil.

Notice how this recipe layers its ingredients a little at a time, to give the flavors a chance to meld together. You’ll find that some of the most flavorful dishes use this method of cooking to bring the ingredients together. It’s a wonderful practice to follow.

Lower the temperature and cover with a lid. Simmer on low for 4-6 hours, stirring occasionally.

Venison Chili after it has Simmered for Hours

The longer this chili cooks, the better. Some say it’s even better the next day when warmed a second time.

Serve with chunks of cheddar cheese, sweet pickles, and saltine crackers. Another way to serve this thick chili is with Frito corn chips. Just place corn chips in a bowl or on a plate and spoon the chili over it, topping it with shredded cheddar cheese, sour cream, and guacamole. Kind of like a Frito Chili Pie.

This recipe will serve 4-6 people.

See more Venison Recipes Here. Browse Soup Recipes Here. 

 

Featured Image - Thick Venison Chili

Thick Venison Chili

The first ten years of our marriage, we nearly lived on wild game, much of it deer or elk meat. Here's a chili recipe using ground venison that is thick, which my husband likes.
Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Serving Size 6

(As an Amazon Associate, I earn from qualifying purchases.)

Ingredients 

  • 1 1/2 pounds ground venison (elk or deer)
  • 1 cup yellow onion (diced)
  • 1 cup green bell pepper (diced)
  • 1 tablespoon garlic (minced)
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 15.5 oz. red kidney beans (do not drain)
  • 15.5 oz. chili beans
  • 28 oz. whole tomatoes (hand crushed)
  • 6 oz. tomato paste

Instructions

  • Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using a cutting board and a Chef's knife, dice the yellow onion and green bell pepper.
  • Mince the garlic.
  • Hand crush the stewed or whole tomatoes.

Make the Chili

  • In a large Dutch oven, brown the ground venison, adding a little vegetable oil, if needed.
  • Using a wooden spoon, stir in the diced yellow onion and green bell pepper, and the minced garlic. Cook on medium high heat until the vegetables are tender, 5-7 minutes.
  • Add the chili powder, onion powder, kosher salt, freshly ground black pepper, and Worcestershire sauce. Stir together and cook for another 2-3 minutes.
  • Add the undrained red kidney beans, chili beans, hand crushed tomatoes, and tomato paste. Stir well and bring to a boil.
  • Lower the temperature and cover with a lid. Simmer on low for 4-6 hours, stirring occasionally. The longer this cooks, the better. Serve with cheddar cheese and saltine crackers. Serves 4-6.

Nutrition

Calories: 410kcal | Carbohydrates: 44g | Protein: 38g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 91mg | Sodium: 1249mg | Potassium: 1706mg | Fiber: 12g | Sugar: 13g | Vitamin A: 1834IU | Vitamin C: 49mg | Calcium: 95mg | Iron: 8mg

 

Share this Recipe!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

    1. Hi Angie, I’ve never made chili with cubed meat, but I’m sure it would work wonderfully, especially with it’s long cooking time.

    1. Hi Craig, Yes, it will work fine. I would still go ahead and brown the ground beef along with the onions and green peppers. But then you could continue with the recipe by placing everything in the slow-cooker. Hope you enjoy it!