Thick Venison Chili

4.67 from 15 votes

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 Time15

Cook Time6 15

Total Time6 30

Course: Soup

Cuisine: American

Keyword: Hearty Soup, Vension Meat, Wild Game

Servings:

Calories: 410kcal

Equipment

Ingredients

1 1/2 pounds ground venison elk or deer
1 cup sweet 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
2 tablespoons Worcestershire sauce
15.5 oz. red kidney beans do not drain
15.5 oz. chili beans
28 oz. whole tomatoes hand crushed
6 oz. tomato paste

US Customary - Metric

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 1 cup sweet onion and 1 cup green bell pepper.
Mince 1 tablespoon garlic.
Hand crush the 28 oz. whole tomatoes.

Make the Chili

In a large Dutch oven, brown 1 1/2 pounds 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 2 tablespoons Worcestershire sauce, 2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Stir together and cook for another 2-3 minutes.
Add 15.5 oz. red kidney beans (undrained), 15.5 oz. chili beans, hand crushed tomatoes, and 6 oz. 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