Why You’ll Love Venison Chili Recipe
This recipe is simple to prepare and full of bold chili flavor. The ground venison makes it lean and satisfying, while the mix of beans and tomatoes gives it great texture. It is also perfect for feeding a family, meal prepping, or serving on a cold day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground venison
1 can mixed chili beans, 15-oz can, drained
1 can chili beans, 15-oz can, drained
1 can light red kidney beans, 15-oz can, drained
1 can dark red kidney beans, 15-oz can, drained
1 can stewed tomatoes, 14.5-oz can, drained
1 can diced tomatoes, 14.5-oz can, drained
2 packets chili seasoning, 1.25-oz packets
46 oz V8
Directions
Add the ground venison to a stock pot or Dutch oven. Cook over medium heat, breaking the meat apart as it cooks, until browned. Drain the meat if needed.
Add the mixed chili beans, chili beans, light red kidney beans, dark red kidney beans, stewed tomatoes, diced tomatoes, chili seasoning, and V8 juice. Stir well to combine.
Cover the pot and cook over low heat for 1 1/2 hours, stirring occasionally.
Remove from heat and serve warm with crackers, cornbread, shredded cheese, sour cream, onions, jalapeños, or your favorite chili toppings.
Servings and timing
Servings: 6
Prep time: 10 minutes
Cook time: 2 hours
Total time: 2 hours 10 minutes
Variations
For a spicier chili, add cayenne pepper, diced jalapeños, hot sauce, or spicy chili seasoning.
For a thicker chili, simmer uncovered for the last 15 to 20 minutes.
For a smokier flavor, add smoked paprika or a small amount of chipotle powder.
For extra vegetables, stir in diced onion, bell pepper, corn, or zucchini.
For a milder version, use mild chili seasoning and regular tomato juice instead of spicy V8.
Storage/Reheating
Store leftover venison chili in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it in a saucepan over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions in a microwave-safe bowl, stirring halfway through.
To freeze, let the chili cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use beef instead of venison?
Yes, ground beef can be used instead of venison. The chili will be slightly richer because beef usually has more fat.
Do I need to drain the venison?
Only drain it if there is extra liquid or fat in the pot. Venison is usually lean, so there may not be much to drain.
Can I make this chili spicier?
Yes, add hot sauce, cayenne pepper, jalapeños, crushed red pepper flakes, or spicy chili seasoning.
Can I make this chili in a slow cooker?
Yes. Brown the venison first, then add everything to a slow cooker and cook on low for 4 to 6 hours.
Can I use different beans?
Yes, you can use black beans, pinto beans, great northern beans, or any chili-friendly beans you like.
Should the tomatoes be drained?
Yes, this recipe uses drained tomatoes to help control the thickness of the chili.
What toppings go well with venison chili?
Shredded cheese, sour cream, green onions, diced onions, jalapeños, crackers, and cornbread all work well.
Can I make this chili ahead of time?
Yes, chili often tastes even better the next day because the flavors have more time to blend.
How do I thicken venison chili?
Simmer it uncovered for a little longer, or mash some of the beans into the chili to naturally thicken it.
Can I freeze venison chili?
Yes, this chili freezes well. Cool it completely, place it in freezer-safe containers, and freeze for up to 3 months.
Conclusion
Venison chili is a cozy, filling meal with simple ingredients and deep, comforting flavor. With lean ground venison, plenty of beans, tomatoes, and a rich chili-seasoned base, it is a dependable recipe for family dinners, gatherings, or make-ahead meals.
Venison Chili
This hearty venison chili is packed with beans, tomatoes, and bold chili flavor. Slow-simmered with V8 juice, it makes a comforting and protein-rich meal perfect for cold evenings.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Simmer
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 lb ground venison
- 1 can mixed chili beans (15-oz can, drained)
- 1 can chili beans (15-oz can, drained)
- 1 can light red kidney beans (15-oz can, drained)
- 1 can dark red kidney beans (15-oz can, drained)
- 1 can stewed tomatoes (14.5-oz can, drained)
- 1 can diced tomatoes (14.5-oz can, drained)
- 2 packets chili seasoning (1.25-oz packets)
- 46 oz V8 juice
Instructions
- Add the ground venison to a stock pot or Dutch oven and cook over medium heat, breaking the meat apart as it cooks until browned. Drain excess fat if needed.
- Add the mixed chili beans, chili beans, kidney beans, stewed tomatoes, diced tomatoes, chili seasoning, and V8 juice. Stir well to combine.
- Cover and simmer over low heat for 1 hour and 30 minutes, stirring occasionally.
- Remove from heat and serve warm with crackers, cornbread, or your favorite chili toppings.
Notes
- For a spicier chili, add diced jalapeños or extra chili powder.
- This chili tastes even better the next day after the flavors meld.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve with shredded cheese, sour cream, green onions, or cornbread.
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 12 g
- Sodium: 1280 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 13 g
- Protein: 34 g
- Cholesterol: 55 mg
