Award-Winning Venison Chili
A hearty chili featuring ground venison, perfect for family gatherings and chilly nights.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Paleo
Ingredients
- 1 Tbsp. olive oil
- 1 yellow onion, diced
- 2 green bell peppers, diced
- 1 lb. ground venison
- 4-5 garlic cloves, minced
- 2 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. paprika
- ½ tsp. cinnamon (optional)
- 1 and ½ tsp. salt
- ½ tsp. pepper
- 3 Tbsp. tomato paste
- 1 tsp. Worcestershire sauce
- 1 orange, juiced
- 1 lime, juiced
- 1 and ½ cups venison or beef stock
- 28 oz. diced tomatoes, drained
- 15 oz. black beans, drained and rinsed
- 15 oz. kidney beans, drained and rinsed
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and green bell peppers. Cook until the onions start to brown on the edges, about 5-7 minutes.
- Add the ground venison to the pot. Cook until browned, breaking it apart with a spoon.
- Stir in the minced garlic, chili powder, cumin, paprika, cinnamon (if using), salt, and pepper. Sauté for 1-2 minutes to release the flavors.
- Add the tomato paste and cook for an additional minute, mixing it well into the meat and spices.
- Pour in Worcestershire sauce, orange juice, and lime juice. Scrape the bottom of the pot to lift any browned bits, then add the stock, diced tomatoes, and both types of beans. Stir well to combine.
- Bring the chili to a boil. Once it reaches a boil, reduce the heat to low. Cover partially with a lid and let it simmer for at least 30 minutes, but it can be left on low heat all day.
- Ladle generous portions into bowls. Top with your favorite chili toppings and enjoy!
Notes
This chili tastes even better the next day, making it an excellent option for meal prep.