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Venison Chili

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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.

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

  1. 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.
  2. Add the mixed chili beans, chili beans, kidney beans, stewed tomatoes, diced tomatoes, chili seasoning, and V8 juice. Stir well to combine.
  3. Cover and simmer over low heat for 1 hour and 30 minutes, stirring occasionally.
  4. 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

Find it online: https://yumfamilyrecipes.com/venison-chili/