When the cold sets in and the freezer’s full of deer meat, a good venison chili isn’t just comforting, it’s almost essential.
I’ll show you how I make it for my family every deer season. It’s hearty, smoky, and deeply spiced, with tender ground deer meat simmered in dark Mexican beer, fire-roasted tomatoes, and just the right kick of ancho chili. Whether you’re meal prepping for hunting the rut or loading up baked potatoes at the campsite or tailgate, this one’s a go-to.
Looking for more ways to use ground deer meat?
Browse all of my Ground Venison Recipes for family favorites, freezer-friendly meals, and party crowd-pleasers.
Why This Chili is great
- Rich flavors of ancho chili, fire-roasted tomatoes, and smoked paprika
- Dark Mexican lager enriches the broth and accentuates the venison flavor.
- Great for leftovers – it seriously tastes better the next day
- Flexible cooking – make it on the stovetop or finish in a slow cooker
- Freezer-friendly and easy to batch for game day or meal prep
The Secret to Great Venison Chili
Cooking with lean meat like ground venison is easy but takes a little finesse. The key is building flavor early and not overcooking the meat, which will leach remaining moisture from the meat. That’s why we brown the venison first with spices like ancho chili, coriander, cumin, and paprika. Then simmer gently with beer and stock.
Pro Tip: Simmering venison too long will dry it out. For best texture, pull it off the heat as soon as it thickens and let it rest overnight in the fridge. Reheating the next day brings the flavors together beautifully and rehydrates the meat.
Ingredients You’ll Need
Here is an easy-to-reference ingredient list. Click to Expand:
- 3 pounds ground venison
- 1 tablespoon ground coriander
- 2 tablespoons chili powder (preferably ancho)
- 1 tablespoon sweet smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon cayenne (optional, for heat)
- 1 ½ teaspoons dried oregano
- 4 tablespoons cooking oil or bacon fat
- 1 onion
- 5 garlic cloves
- Salt
- Ground Black pepper
- One 12-ounce bottle beer (preferably a dark Mexican lager like Negra Modelo)
- 2 cups venison or beef stock
- One 28-ounce can fire-roasted diced tomatoes
- Two 15-ounce cans pinto or black beans
Step-by-Step: How to Make DEER Chili
1. Season the Meat
In a large bowl, mix the coriander, chili powder, paprika, cumin, cayenne, and oregano. Add the ground venison and gently toss until the meat is evenly coated.
2. Brown the Venison
Heat a large pot or Dutch oven over medium-high heat and add the oil. Once shimmering, add the seasoned venison and stir with a wooden spoon to break up clumps. Cook until slightly browned and no longer pink, about 5–7 minutes.
3. Build the Base
Lower the heat to medium. Add the onion and garlic. Cook, stirring often, until softened—about 2 minutes.
4. Deglaze and Simmer
Pour in the beer and broth. Scrape up any brown bits from the bottom of the pot. Add the diced tomatoes and bring to a gentle simmer. Cook uncovered for 45 minutes to 1 hour, stirring occasionally.
5. Add Beans and Finish
Stir in the beans and simmer for another 10–15 minutes, just until heated through. Season to taste with salt and pepper.
SERVING IDEAS
This chili is satisfying enough on its own, but here are a few ways to take it up a notch:
- Loaded Baked Potatoes – Spoon chili over crispy baked russets and top with shredded cheese, sour cream, and scallions.
- Chili Nachos – Pile onto tortilla chips with melted cheese, pickled jalapeños, and a drizzle of sour cream.
- Fried Cornbread or Beer bread – Perfect for soaking up the last bit of broth.
- Taco Night – Use leftovers as a taco filling or inside burritos with rice and crema.
Storage and Make-Ahead Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely and freeze in an airtight container for up to 3 months.
- Reheating: Gently warm on the stove or in the microwave. Chili tastes even better the next day once the flavors meld and the meat reabsorbs moisture.
Variations
- Elk Chili: This recipe is perfect for other lean wild game meats like elk. Also works perfectly with antelope and moose meat.
- Slow Cooker: Brown the meat and cook the onions and garlic first. Transfer to a slow cooker and cook on LOW for 2 hours or HIGH for 3 hours. Add the beans and cook for an additional 30 minutes.
- Bean-Free: Make without beans and add extra venison for a Texas-style take.
- Thicken the chili: Thin out a few tablespoons of masa harina with water to make a thin paste. Whisk into the chili during the last few minutes of cooking.
- Mixed Meat: Blend in ground pork, beef, bacon or sausage ,to add fat and richness.
- No Beer: Replace the beer with more beef stock or venison stock.
More Ground Venison Recipes
If you’ve got pounds of deer meat in the freezer, don’t stop at chili. Try these favorites below or browse my entire venison recipes collection.
- Steakhouse Style Venison Burgers
- Swedish Venison Meatballs
- Ground Venison Tacos
- Korean Ground Venison and Rice Bowls
- Venison Meatloaf with Bacon and Parmesan
Lastly, if you make this venison chili recipe, please leave a review! I love hearing about your cooking experiences with wild game. If you have any questions, feel free to send me a message on Instagram @Larry__White.
How to Make Venison Chili
Ingredients
- 3 pounds ground venison
- 1 tablespoon ground coriander
- 2 tablespoons chili powder (preferably ancho chili)
- 1 tablespoon sweet smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon cayenne
- 1 ½ teaspoons dried oregano
- 4 tablespoons cooking oil or bacon fat
- 1 onion, finely chopped
- 5 garlic cloves, minced
- Salt and pepper
- 1 teaspoon sugar
- One 12-ounce bottle beer (preferably dark lager)
- 2 cups venison stock or beef broth
- 28 ounce can diced fire roasted tomatoes
- 2 15-ounce cans pinto or black beans, rinsed
Instructions
- In a large bowl, mix the coriander, chili powder, paprika, cumin, cayenne, and dried oregano together. Add the ground venison to the bowl and toss together to combine.
- Heat a large pot over medium-high heat and add the oil.
- Once the oil starts to lightly smoke, add the venison. Mix vigorously with a wooden spoon so that the meat doesn’t clump together. Cook until lightly browned, around 5-7 minutes.
- Lower the heat to medium. Add the onion and garlic. Cook while stirring, until they begin to soften, about 2 minutes.
- Add the beer and stock. Deglaze the pot, scraping up any brown bits on the bottom with a wooden spoon. Add the sugar and canned diced tomatoes. Bring to a slow simmer and cook for around 45 minutes to 1 hour.
- Add the beans and simmer for 10 to 15 minutes.
NOTES
After browning the venison with onion, garlic, and spices, transfer to a slow cooker. Add beer, stock, and tomatoes. Cover and cook on LOW for 3 hours or HIGH for 2 hours. Mix in the beans and cook for an additional 30 minutes. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm gently in a pot over low heat or microwave in short bursts, stirring occasionally. You can also freeze for up to 3 months. Thaw overnight in the fridge before reheating.
