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A Hearty Take on Venison Chili for the Home Cook

Venison Chili made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 lbs ground venison
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 bell pepper diced
  • 2 cups crushed tomatoes
  • 2 cups beef broth
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 can kidney beans drained and rinsed
  • Salt and pepper to taste
  • Optional toppings: sour cream cheddar cheese, cilantro

Method
 

  1. In a large pot, heat some oil over medium heat and add the diced onion and bell pepper. Cook until softened, about 5 minutes.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the ground venison and cook until browned, about 8-10 minutes, breaking it apart with a spoon.
  4. Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the browned meat and stir well to combine.
  5. Pour in the crushed tomatoes and beef broth, stirring to combine all the ingredients.
  6. Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it cook for 1-1.5 hours, stirring occasionally.
  7. Add the drained kidney beans to the pot during the last 15 minutes of cooking and stir gently.
  8. Taste and adjust seasoning as needed before serving hot with desired toppings.