This venison chili makes for an easy, last minute meal when you just don’t feel like spending a lot of time in the kitchen. Simply put it all in the pot and serve it later!
On a busy weekday night, I don’t want to spend time fussing over a huge elaborate meal. I want something that I can dump into a pot, walk away and in a few hours, serve it to my family.
If you feel the same way then why not give this easy venison chili recipe a try!
Opting for Sustainable Meat Resources
When my husband and I moved to our homestead last summer it was with the intention of eventually being able to either raise or harvest the majority of our food.
Our focus this year, besides honing in our gardening skills, has been on meat. As a family of 5, meat is one of our biggest expenses when it comes to shopping at the grocery store. In addition to using hunting as a means to fill up our freezer, we have also begun to purchase the majority of our meat from a local farmer instead of relying on large chain grocery stores.
What You Need to Make Venison Chili
- Ground Venison
- Black Beans
- Kidney Beans
- Diced Tomatoes
- Corn
- Garlic
- Onion
- Chili Powder
- Cumin
- Paprika
- Salt and Pepper
How to Make Venison Chili
This recipe can be made using either dried or canned beans. If you are using dried, soak your beans in room temperature water overnight or on the counter for up to 8 hours before using. For this recipe, I use canned to save on time.
In a cast iron dutch oven or large pot, add cooking oil (or my preferred bacon grease) and the ground venison. When the meat has fully browned, add in your chopped garlic cloves and onions.
Next, you will add in your beans, tomatoes and corn.
Finally you will add in your spices, salt and pepper. Feel free to experiment with the spices to find the perfect combination for you.
Let your chili simmer on the stovetop on low heat with the lid on for up to an hour and serve.
Chili is one of my favorite meals to make a big batch of and leave on the stove all day to allow people to help themselves. I often like to make a big pot in the morning and serve it as lunch and dinner. Less cooking and less clean up make for a happy mama!
We like to pair ours with tortilla chips, fresh sourdough bread and top with sour cream, cheese or avocado.
Can You Make Venison Chili in a Crock Pot or Instapot?
Yes you can!
Personally I do not use either a Crock Pot or Instapot. I’m a bit old fashioned when it comes to appliances. I like my pots and stove top to do the majority of my cooking. I have never used my Instapot for chili, it does have a designated chili button.
If you would like to learn how to make venison chili in a crock pot or Instapot, I suggest consulting your manuals.
Can I Substitute Venison For Other Meats
Absolutely!
Almost any ground meat will work for making chili. As far as flavour, venison is most comparible with a lean ground beef.
Venison Chili
This venison chili makes for an easy, last minute meal when you just don't feel like spending a lot of time in the kitchen.
Ingredients
- 1lb Ground Venison
- 16oz Black Beans
- 24oz Kidney Beans
- 28oz Diced Tomatoes
- 8oz Corn
- 4 cloves Garlic
- 1 White Onion
- 2 tbsp Chili Powder
- 1 tbsp Cumin
- 1/2 tbsp Paprika
- Salt and Pepper to taste
- 1 tbsp cooking oil or lard
Instructions
In a cast iron dutch oven or large pot, add in your cooking oil/lard and your vension. Begin browning the meat on a mid-high heat.
Add in your onions and garlic.
When the onions and garlic begin to soften, add in your beans, tomatoes and corn.
Stir and add in your spices and seasonings.
Cover and allow to simmer on a low heat for up to an hour.
Other Recipes For You To Try
- Venison Jerky
- Venison Steak and Onion Sandwiches
- Pumpkin Ravioli and a Brown Butter Sauce
- Venison Meat Pockets
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