Name: Venison Chili Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 2 pounds ground venison, see note below; 1 onion chopped; 1 green, red, or yellow pepper chopped; 1 - 2 teaspoons chili powder use 1 teaspoon for a more mild chili and 2 teaspoons or more if you like really spicy chili; 1 clove garlic minced; 1 1/4 teaspoon salt; 1/2 teaspoon paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon pepper; 2- 14 1/2 ounce can diced tomatoes; 1- 10 ounce can Rotel tomatoes or tomatoes with green chilies; 1- 8 ounce can tomato sauce; 2- 16 ounce cans pinto beans or kidney beans, rinsed and drained ( We prefer pinto beans, but kidney beans work fine too.)

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If you are looking for ways to use up the deer meat in your freezer, this Venison Chili Recipe is a must make.

bowl of deer chili in white bowl with spoon on black plate on white napkin

Chili is my favorite way to use deer meat, and this venison chili recipe is my favorite recipe to make.

I grew up in Oregon with a dad who hunted. Many of the men in the area hunted. Some hunted because they loved it, but the majority in the area I grew up in hunted because they needed the food.

Venison and elk were staples in our kitchen and still are in the area where I grew up.

venison chili in white bowl with black plate

Thirty years ago, when my husband and I moved to our forty-three acres in Oklahoma, my husband and kids started hunting, and I knew that once again my freezer would be stocked with deer meat.

I don’t remember my mom making a lot of chili when growing up, but for me, it has become my favorite way to use venison. It is also a great way to serve venison to those who don’t really like it. The flavors of chili blend so well with the flavor of venison.

Chili is also one of my favorite recipes to take to serve company, take to church dinners, and send as a meal to someone in need.

I have been asked for my chili recipe quite a few times recently. My reply is usually something like, “Well, the secret ingredient is deer meat, so unless you have that, it won’t taste quite the same.”

Several people who have access to venison through family or friends still wanted the recipe.

venison chili in white bowl with Fritos in the background

While searching for the recipe on my site, I realized I had never shared my venison chili with you.

I think that is because most people are not hunters with a freezer full of meat. It is also very similar to other chili recipes I use.

However, I finally decided it was time to share it here so I can easily give it to people who ask for the recipe.

bowl of deer chili in white bowl with fritos and shredded cheese

Frito Chili

While we are talking chili, let’s talk about serving chili in Oklahoma. In Oklahoma, Fritos are required with chili. If I forget the Fritos, I hear about it from my husband and kids.

From what I have been told, Oklahoma made chili and Fritos famous. If you have never tried it, I highly recommend it.

Some people put the Fritos on the bottom of the bowl with chili on top and others put the Fritos on top of the chili.

Either way, it is delicious, especially topped with cheese and sour cream.

Yield: 8

Venison Chili Recipe

A delicious chili using ground venison.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

2 pounds ground venison, see note below
1 onion chopped
1 green, red, or yellow pepper chopped
1 - 2 teaspoons chili powder use 1 teaspoon for a more mild chili and 2 teaspoons or more if you like really spicy chili
1 clove garlic minced
1 1/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2- 14 1/2 ounce can diced tomatoes
1- 10 ounce can Rotel tomatoes or tomatoes with green chilies
1- 8 ounce can tomato sauce
2- 16 ounce cans pinto beans or kidney beans, rinsed and drained ( We prefer pinto beans, but kidney beans work fine too.)

Instructions

In a large pot, brown the venison with onions and green peppers until the meat is cooked through and the onions and peppers are tender. Drain off any fat and return the meat to the pan.
Add the chili powder, garlic, salt, paprika, ground cumin, and pepper. Stir until well combined.
Add tomatoes, tomato sauce, and beans.
Cook on low for 30-45 minutes, stirring occasionally. You want to cook it at least 30 minutes to let all the flavors blend together well.
Serve with cheese, sour cream, Fritos, cornbread, or as desired.
See note below for directions for cooking in a slow cooker.

Notes

In place of 2 pounds of ground venison, you can use 1 pound of ground venison and 1 pound of ground beef, or two pounds of ground beef.

If you would like to cook in a slow cooker, cook meat, peppers, and onions until done. Drain fat and place meat in the slow cooker. Add remaining ingredients and stir to combine. Cook on high for 3-4 hours or on low for 6 hours.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 225Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 5gCholesterol: 112mgSodium: 433mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 31g

Nutritional values are approximate and aren't always accurate.