There’s nothing quite like a big pot of venison chili simmering on the stove, especially when the weather turns crisp and cool. This venison chili recipe has become an absolute favorite in our household, and I’m thrilled to share it with you today!
Venison is such a wonderful protein for chili—it’s leaner than beef, packed with rich, gamey flavor, and absolutely delicious when prepared properly. The key to making the best venison chili is building layers of flavor with quality spices, letting everything simmer together until it’s thick and luscious, and not being afraid of bold seasonings.
I first started making venison chili years ago when my husband brought home fresh venison from a hunting trip. I was initially nervous about working with it, but I quickly discovered that venison is incredibly forgiving and takes beautifully to all the classic chili spices and ingredients. Now I make it regularly, and it’s become one of my most-requested recipes at potlucks and gatherings.
What makes this venison chili recipe so special is the combination of ingredients that work together to create a complex, deeply satisfying flavor profile. We’re talking about a medley of dried chiles, warm spices like cumin and oregano, plenty of garlic and onions, and a touch of cocoa to add richness and depth. The long, slow simmer allows all these flavors to meld together into something truly magical.
Whether you’re an experienced hunter or you’ve simply purchased venison from a specialty butcher, this recipe will help you create an absolutely stunning chili that your family and friends will go crazy for. I love serving it with all the classic toppings—sour cream, shredded cheese, fresh jalapeños, diced onions, and crispy tortilla strips. It’s comfort food at its finest, and I absolutely guarantee you’ll be making this venison chili recipe again and again.
For more hearty comfort food, check out my Overnight Oats Protein recipe for a satisfying breakfast, or warm up with my Easy Hot Chocolate recipe. You might also enjoy my Swedish Pancake for weekend brunch. If you’d like more detailed tips on cooking with game meats, Serious Eats has excellent resources, and Bon Appétit offers fantastic inspiration for chili variations. For additional chili techniques, New York Times Cooking is an invaluable resource.
Ingredients
- 3 pounds ground venison (or venison stew meat, finely chopped)
- 3 tablespoons olive oil
- 2 large yellow onions, diced
- 6 cloves garlic, minced
- 2 (28-ounce) cans crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 3 dried ancho chiles, seeds and stems removed
- 2 dried chipotle chiles, seeds and stems removed
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- Optional toppings: sour cream, shredded cheddar cheese, diced jalapeños, diced red onion, cilantro, tortilla strips
Instructions
- Toast the dried ancho and chipotle chiles in a dry skillet over medium heat for about 1-2 minutes, just until fragrant. Do not let them burn. Remove to a bowl and cover with hot water. Let them soak for 15 minutes until softened. Drain and roughly chop.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, add the ground venison and cook until browned, breaking it up with a wooden spoon as it cooks, about 8-10 minutes. Drain excess fat if needed.
- Add the diced onions to the pot with the venison and cook until softened and translucent, about 5 minutes, stirring occasionally.
- Add the minced garlic and cook for another 1-2 minutes, stirring constantly, until fragrant.
- In a small bowl, whisk together the chili powder, ground cumin, dried oregano, paprika, cayenne pepper, and cocoa powder.
- Sprinkle this spice mixture over the venison and onion mixture, stirring well to coat everything evenly. Toast the spices in the pot for about 2 minutes, stirring constantly, to bloom the flavors.
- Add the chopped rehydrated chiles to the pot along with the crushed tomatoes, tomato sauce, beef broth, apple cider vinegar, and Worcestershire sauce. Stir everything together until well combined.
- Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 1 hour, stirring occasionally.
- Add the kidney beans and pinto beans to the pot and stir well to incorporate. Continue simmering for another 1 hour to 1 hour 30 minutes, until the chili has thickened and the flavors have melded together beautifully.
- Taste the chili and season with additional salt and pepper as needed. The venison chili should be thick, rich, and deeply flavorful.
- If you prefer a thicker chili, simmer uncovered for an additional 15-30 minutes. If you prefer it soupier, add more beef broth.
- Ladle the venison chili into bowls and serve hot with your favorite toppings such as sour cream, shredded cheddar cheese, diced jalapeños, fresh cilantro, and crispy tortilla strips.
Pro Tips
Making it in a slow cooker: This venison chili is perfect for slow cooker preparation. Brown the venison and sauté the onions and garlic on the stovetop first, then transfer everything to a slow cooker along with all other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. The slow, gentle heat really allows the flavors to develop beautifully.
Dried chiles: The combination of ancho and chipotle chiles adds tremendous depth and complexity to this chili. Ancho chiles provide a mild, fruity sweetness, while chipotles add a subtle smokiness. If you can’t find these specific varieties, any combination of dried red chiles will work—adjust the quantity based on your heat preference.
Cocoa powder secret: The unsweetened cocoa powder is a classic chili ingredient that adds richness and complexity without making the chili taste sweet. It enhances all the other flavors and creates a more sophisticated taste profile. Don’t skip this ingredient!
Bean options: Feel free to customize the beans based on your preferences. Black beans, cannellini beans, or pinto beans all work wonderfully in this recipe. You can also use a mix of three different varieties for additional texture and flavor complexity.
Making it ahead: Venison chili tastes even better the next day after the flavors have had time to meld together. Make it the day before your gathering and simply reheat gently on the stovetop. It also freezes beautifully for up to three months—freeze in airtight containers and thaw overnight in the refrigerator before reheating.
Heat level adjustments: Start with the cayenne pepper amount suggested and adjust to your preferences. For milder chili, reduce the cayenne and use fewer chipotle chiles. For spicier chili, add more cayenne, include the chile seeds, or add fresh jalapeños.
Serving suggestions: Serve this venison chili with cornbread, over rice, in tortillas, or simply in bowls with all your favorite toppings. It pairs wonderfully with a crisp beer or a full-bodied red wine like a Cabernet Sauvignon.