Spice up Your Game Day with this Delicious Venison Chili Recipe

Hey there, fellow sports fanatics! Game day is always an exciting time to gather your friends and family, cheer on your favorite teams, and indulge in some delicious game day snacks. If you’re tired of the same old chips and dip or wings and pizza, why not try something new this season? I have just the recipe for you – a mouth-watering venison chili that will surely spice up your game day!

delicious venison chili recipe

Not only is this dish packed with flavor, but it’s also a healthier option than traditional beef chili. Venison meat is leaner and higher in protein, making it a great choice for those who are health-conscious. Plus, the addition of various spices and herbs gives this chili a unique taste that will leave your guests asking for more. So, let’s get started on this delicious recipe that will make your game day a memorable one!

The Best Venison Chili Recipe You’ll Ever Taste

If you’re looking for a hearty and delicious chili recipe that’ll warm you up on a cold winter’s night, this venison chili is sure to hit the spot. Made with tender, lean venison meat and a flavorful blend of spices, this chili recipe is perfect for meat-lovers and chili enthusiasts alike. Here’s everything you need to know to make the best venison chili you’ll ever taste.

Why Venison?

First things first, why choose venison as the star of your chili recipe? Venison is a fantastic source of lean protein and iron, which makes it a healthier choice than other types of meat that are higher in fat. It also has a distinct, gamey flavor that adds an interesting twist to chili that you can’t get from beef or chicken. Plus, using venison helps support sustainable hunting practices and local farmers, which is always a plus.


Here’s everything you’ll need to make this venison chili:

  • 2 pounds ground venison
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1 can (16 ounces) kidney beans, drained and rinsed
  • 1 can (16 ounces) black beans, drained and rinsed
  • 1 can (6 ounces) tomato paste
  • 1/4 cup chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups water


Follow these simple steps to make this savory venison chili:

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and garlic and cook until the onion is translucent and the garlic is fragrant, about 5-7 minutes.
  2. Add the ground venison and cook, stirring frequently, until it is browned and cooked through, about 8-10 minutes.
  3. Stir in the diced tomatoes, kidney beans, black beans, tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Add the water and stir to combine.
  4. Bring the chili to a simmer and let it cook, uncovered, for 30-45 minutes, stirring occasionally, until it reaches your desired thickness and flavor. Taste and add more salt or spices as needed.
  5. Serve hot, garnished with your favorite chili toppings such as shredded cheese, sour cream, diced avocado, and chopped cilantro.

And that’s it! With just a few simple steps and a handful of tasty ingredients, you’ll have a flavorful and satisfying venison chili that’s perfect for dinner any night of the week. So go ahead and give it a try – we promise you won’t be disappointed!

Tips for Making the Best Venison Chili

Venison chili is a delicious and healthy dish that is perfect for the cold winter months. It’s a hearty and satisfying meal that is also easy to make. Here are some tips for making the best venison chili:

Choosing the Best Venison

When making venison chili, it’s important to choose the right type of meat. Venison is lean and flavorful, but it can be tough if not prepared properly. Look for high-quality cuts of venison that are fresh and free from any signs of damage or spoilage. Venison that has been frozen should be thawed slowly in the refrigerator before use.

To prepare venison for chili, remove any silver skin or sinew using a sharp knife. Cut the meat into small, bite-sized pieces, and trim away any excess fat. Brown the meat in a skillet to seal in the juices before adding it to the chili.

Adjusting Seasonings to Taste

Seasoning is the key to making a delicious venison chili. Be sure to add enough chili powder, cumin, and other seasonings to give your chili the perfect balance of flavors. You can always adjust the seasoning to taste, adding more or less chili powder or salt as needed.

Some people like their chili spicy, while others prefer it mild. You can add extra heat to your chili by adding more chili powder or using a hotter variety of peppers. For a milder chili, use less chili powder and remove the seeds and membranes from the peppers before chopping them.

Serving Suggestions

Venison chili is a versatile dish that can be served in many different ways. Some people like to top their chili with cheese, sour cream, or chopped onions. Others like to serve it with cornbread or crackers on the side.

For a healthier option, serve your chili with a side salad or fresh vegetables. You can also add beans or other vegetables to your chili to increase the nutritional content.

In conclusion, venison chili is a delicious and healthy dish that is perfect for the winter months. Follow these tips for choosing high-quality venison, adjusting the seasoning to taste, and serving your chili in a variety of ways. Your family and friends will love this hearty and satisfying meal.

Savor Every Bite of this Hearty Venison Chili

Thank you for taking the time to read about this delicious venison chili recipe! We hope that it has inspired you to bring some variety to your game day spread. This recipe is perfect for those looking for a savory and hearty dish that’s sure to impress their guests. Remember to pair it with some cornbread or tortilla chips for the ultimate experience.

Don’t forget to save this recipe for later and come back for more food inspiration! Our website is filled with plenty of exciting culinary ideas that cater to all kinds of taste buds. We’re always here to help you spice up your meals and make every dining experience memorable. Until then, happy cooking!


Q: Can I use other types of meat?

A: Absolutely! This recipe can be customized to your liking, so feel free to swap out venison for beef, chicken, or turkey.

Q: Is it okay to use canned beans?

A: Yes, you can use canned beans to save some time and effort. Just make sure to rinse them thoroughly before adding them to the pot.

Q: Can I make this recipe in a crockpot?

A: Yes, you can! Simply brown the meat on a stovetop and then transfer everything to a crockpot. Let it cook on low for 6 to 8 hours, or until the chili is hot and bubbly.

Q: How spicy is this chili?

A: The level of spiciness can be adjusted to your preference. If you like it mild, use less chili powder and jalapenos. If you like it hot, feel free to add more!

Q: Can I freeze the leftovers?

A: Yes, this chili can be stored in the freezer for up to 3 months. Just make sure to let it cool completely before transferring it to an airtight container.

Q: Do I have to use beer?

A: No, you don’t have to use beer if you don’t want to. You can replace it with beef broth or more tomato sauce.

Q: Can I make this chili ahead of time?

A: Yes, you can! This chili can be prepared a day before serving. Just let it cool down and store it in the fridge.

Q: Is this chili healthy?

A: This chili contains lean protein, fiber-rich beans, and vegetables, making it a nutritious and filling meal. Just be mindful of the amount of salt and sugar you add.

Q: Can I add other ingredients?

A: Yes, this recipe is versatile and can be modified to suit your taste buds! Feel free to add more vegetables like bell peppers, corn, or zucchini.

Q: What goes well with this chili?

A: This chili pairs well with cornbread, tortilla chips, or rice. You can also top it off with some shredded cheese, sour cream, or chopped cilantro.

You May Also Like

About the Author: David Dunlap

Worked in restaurants for years before turning to food writing and has won multiple awards for the work, including more than a dozen awards.

Leave a Reply

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