How to Make Venison Chili
This hearty venison chili is packed with bold spices, fire-roasted tomatoes, and dark beer for a rich, smoky depth. Whether you simmer it on the stovetop or in a slow cooker, it's the perfect cold-weather meal for showcasing ground deer meat.
Servings: 6
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
Venison is incredibly lean, so avoid simmering too long or the meat may dry out. For the best texture, keep total simmer time under an hour.
For deeper flavor, use ancho chili powder and a dark Mexican lager. Both complement venison’s earthy profile and boost richness.
This chili gets even better after resting. Let it sit overnight in the fridge and reheat gently the next day to improve both flavor and moisture.
Slow Cooker Instructions:
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.
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.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!