Venison Chili Recipe

This hearty venison chili recipe is the perfect way to transform ground venison into a rich, flavorful dish that’s cozy, bold, and satisfying. Packed with smoky fire-roasted tomatoes, kidney beans, and the perfect kick from jalapeños and chili seasoning, this chili can be made two ways: simmered on the stovetop for an easy weeknight meal, or smoked low and slow for an extra layer of BBQ flavor.

When the weather cools down and I’m craving a cozy bowl of chili, I love reaching for venison. Using ground deer meat instead of ground beef is not only a leaner, high-protein choice, but it’s also a great way to highlight wild game recipes that are hearty, flavorful, and perfect for deer camp or just a chilly weeknight dinner.

This delicious venison chili recipe is flexible and family-friendly. It can be cooked three different ways—on the stovetop, in a smoker for that over-the-top chili flavor, or in a slow cooker (crock pot) for a true set-it-and-forget-it dinner. No matter your preferred method, you’ll end up with a big pot of chili that’s rich, smoky, and just begging to be topped with sour cream, cheddar cheese, and all your favorite chili toppings.

Why You’ll Love This Venison Chili

• Packed with flavor but not too gamey: Venison has a mild, slightly earthy taste compared to ground beef or ground turkey. With chili powder, tomato paste, and the rest of the ingredients, the flavors blend into a hearty venison chili that tastes bold but balanced.
• Flexible cooking methods: Whether you want stovetop chili con carne, an over-the-top smoked deer chili recipe, or a slow cooker venison chili, this post gives you clear steps and cooking times for each.
• Perfect for entertaining: This is the best venison chili recipe to serve at a chili cook-off, tailgate, or fall gathering. It’s hearty, budget-friendly, and pairs beautifully with corn chips, saltine crackers, or warm cornbread.

Ingredients for Venison Chili

When it comes to chili recipes, you can customize easily depending on what’s in your pantry. Here’s what I like to use for this easy venison chili recipe:

• Protein: 2 pounds of ground venison (also labeled coarse-ground venison or wild game meat). You can also do a combination of ground beef and ground venison if you prefer as well. 
• Vegetables: Yellow onion (or white onion if that’s what you have), green bell peppers, red peppers, and jalapeños for heat. Dice everything small so it blends into the chili.
• Aromatics: Garlic cloves (minced), onion powder, and garlic powder to build layers of flavor.
• Canned Goods: Fire-roasted canned tomatoes, tomato sauce, kidney beans, chili beans, and optional black beans or pinto beans for extra heartiness.
• Seasonings: Chili seasoning packets make this simple, but you can also build your own with a chili seasoning recipe. 
• Liquids: Olive oil for sautéing, plus beef broth or chicken broth to thin the chili as needed.
• Optional Add-ins: Tomato paste for richer depth, or a splash of beer if you’re feeling adventurous.

Basic Steps for Making Venison Chili

The first step in all versions of this chili is the same: sauté the vegetables and build a flavor base. Use a large Dutch oven or heavy pot and heat olive oil over medium heat. Sauté diced yellow onion, bell peppers, and jalapeños until softened. Stir in minced garlic and one packet of chili seasoning until fragrant.

From here, you’ll choose your cooking method: stovetop, smoker, or slow cooker. 

Stovetop Venison Chili Instructions

If you want a hearty chili ready in about an hour, the stovetop method is your best option.

1. After sautéing your vegetables and garlic, add the ground venison directly to the pot. Use a wooden spoon to break up the meat and cook over medium-high heat until browned.
2. Stir in canned tomatoes, tomato sauce, kidney beans, and the second packet of chili seasoning. Mix in beef broth or chicken broth if the chili feels too thick.
3. Reduce the heat to low, cover, and let it simmer for 45–60 minutes, stirring occasionally so nothing sticks to the bottom of the pot.
4. Taste and adjust with garlic powder, onion powder, cayenne pepper, or brown sugar if you’d like to balance the heat.

This creates a classic, hearty chili that’s perfect for weeknight dinners.

Over-the-Top Smoked Venison Chili Instructions

For my grill and smoker fans, this might be the best part of the post. Over-the-top chili takes venison recipes to a new level.

1. Mix the ground venison with one packet of chili seasoning and form it into a venison meatloaf.
2. In your large Dutch oven, combine sautéed vegetables, canned tomatoes, beans, and the second packet of seasoning. Place a wire rack over the pot and set the venison loaf on top.
3. Transfer the whole setup to a smoker preheated to 225–250°F with hot coals or wood chunks. Hickory or oak are great options for wild game meat.
4. Smoke until the venison loaf reaches 165°F internal temperature (about 2–2.5 hours). Crumble the smoked venison into the pot, stir with the remaining ingredients, and let it cook uncovered for 45–60 minutes more.

The result is a smoky, award-winning chili that stands out at any chili cook-off.

Slow Cooker Venison Chili Instructions

If convenience is your priority, this slow cooker venison chili (crock pot method) is the way to go.

1. After sautéing the onion, garlic, and peppers in a skillet, transfer them to your crock pot.
2. Brown the venison in the same skillet, then add it to the slow cooker along with the canned tomatoes, beans, and seasoning.
3. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, stirring once or twice.

This is a great way to make hearty chili when you’re busy. It’s also the best chili option if you want dinner waiting for you after a long day.

Instant Pot Variation: You can adapt this recipe for a pressure cooker. After sautéing vegetables and browning the meat on the sauté function, add the rest of the ingredients and cook on high pressure for 15 minutes. Quick release, stir, and adjust seasoning.

Tips for the Best Venison Chili

• Don’t skip the sauté: Building flavor at the beginning with olive oil, garlic cloves, and bell peppers makes a difference.
• Balance the flavors: If the venison has a gamey flavor, mellow it with a little tomato paste, brown sugar, or extra chili powder.
• Use enough liquid: A splash of beef broth, chicken broth, or even beer keeps the chili from getting too thick as it simmers.
• Switch up the beans: Kidney beans are classic, but pinto beans, black beans, or chili beans are all great options.
• Let it rest: Just like venison stew, leftover chili tastes even better the next day once the flavors have melded.

Serving Suggestions

There are so many favorite ways to serve this hearty venison chili:

• Top bowls with shredded cheddar cheese, sour cream, and chopped green onions.
• Pair with smoked cornbread or in a cornbread bowl, corn chips, or tortilla chips for dipping.
• Ladle it over baked potatoes, French fries, or even spaghetti for a Cincinnati chili twist.
• For classic comfort food, serve with saltine crackers on the side.
• Hosting a chili cook or fall party? Set up a chili bar with favorite chili toppings like adobo sauce, jalapeños, diced white onion, and hot sauce.

How to Store and Reheat Leftovers

Leftover chili keeps beautifully and is a great option for meal prep.

• Store cooled chili in an airtight container in the refrigerator for up to 4–5 days.
• Reheat on the stovetop over low heat, adding a splash of beef broth or chicken broth if it’s too thick.
• For longer storage, freeze in freezer-safe bags or containers for up to 3 months. Thaw in the fridge before reheating.

More Recipes To Try

White Chicken Chili Recipe

Over the Top Chili

Smoked Chicken Chili