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 three ways: simmered on the stovetop for an easy weeknight meal, tossed in a slow cooker for low effort, or smoked low and slow for an extra layer of BBQ flavor.
Servings 8 Servings
Ingredients
- 2 lb Ground Venison
- 2 packets Chili Seasoning
- 1 Yellow Onion diced small
- 1 Green Bell Pepper diced small
- 2 Jalapenos finely diced
- 2 Garlic Cloves minced
- 2 cans (14.5 oz) Fire Roasted Tomatoes
- 1 can (15 oz) Tomato Sauce
Instructions
Basic Steps- All Cooking Methods
- Heat olive oil in a large Dutch oven or heavy pot.
- Sauté diced onion, green bell pepper, and jalapeños until softened.
- Stir in garlic and one packet of chili seasoning; cook until fragrant (about 1 minute).
- Follow the steps below based on your cooking method:
Stovetop Venison Chili
- Add ground venison directly to the pot with the vegetables. Cook until browned.
- Stir in fire-roasted tomatoes, kidney beans with liquid, tomato sauce, and the second packet of chili seasoning.
- Reduce heat to low, cover, and let simmer for 45–60 minutes, stirring occasionally until the flavors blend.
Over-the-Top Smoked Venison Chili
- In a separate bowl, mix ground venison with one packet of chili seasoning. Form into a loaf.
- Add fire-roasted tomatoes, kidney beans with liquid, tomato sauce, and the second packet of seasoning to the pot with sautéed vegetables.
- Place a small wire rack over the pot and set the venison loaf on top.
- Transfer the entire pot to a smoker preheated to 225–250°F. Smoke until the venison loaf reaches 165°F internal temperature (about 2–2.5 hours).
- Crumble the smoked venison into the chili. Stir well and continue smoking the pot uncovered for 45–60 minutes before serving.
Slow Cooker Venison Chili
- After sautéing the vegetables, garlic, and first packet of seasoning in a skillet, transfer them to the slow cooker.
- Brown the ground venison in the same skillet, then add it to the slow cooker.
- To the slow cooker, stir in the fire-roasted tomatoes, kidney beans with liquid, tomato sauce, and the second packet of chili seasoning.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours, stirring once or twice during cooking.
Serving Suggestions
- Ladle the venison chili into bowls and garnish with shredded cheese, sour cream, diced onions, or fresh cilantro. Pair with cornbread, tortilla chips, or over baked potatoes for a hearty meal.