There are plenty of ways to cook venison, but few are as forgiving or versatile as chili. The lean venison makes a neutral base for the warm chili powder, the bright tomato base, and the flavorful onion to shine. This chili satisfies on a cold night, and maybe even tastes better as leftovers the second time around.
This venison chili is not fancy or flashy. It is simple and designed to fill tummies without breaking the bank. It is about using what you hunted and feeding people after long days outside. This chili is practicality combined with comfort; perfect for when the temperatures drop and all you want is to feel cozy.
Venison Chili Ingredients
These ingredients are a baseline. You could customize this chili by adding different beans or spices. In the past, I have swapped out the great Northern beans for garbanzo beans. This might seem like an unexpected addition, and it is, but in a good way. The garbanzo beans add a rich creaminess to the texture. The following ingredients are what I added to this batch of three-bean venison chili:
- 1 pound venison
- 1 30-ounce can of tomato puree
- 1 15-ounce can of crushed tomatoes
- 1 15-ounce can of fire-roasted diced tomatoes
- 1 15-ounce can of kidney beans
- 1 15-ounce can of great Northern beans
- 1 15-ounce can of black beans
- 1 medium white onion, diced
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2 teaspoons garlic powder
- salt and pepper to taste
- shredded cheddar for serving
Note: If your venison is 100% lean, meaning zero fat added, consider adding some fat for flavor and consistency.
Venison Chili Recipe
This isn’t a recipe that demands precision. Especially when it comes to the seasonings, you can add more if you want bolder flavors. Experiment with it a little.
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Start by browning the venison on the stovetop.
Once the meat is browned, add diced onion and cook it down. You can add a bit of olive oil to the pan to keep it from sticking. While onion is cooking, add garlic, chili powder, salt and pepper. Next, stir in tomato paste, crushed tomatoes, and fire-roasted tomatoes. Bring to a simmer, stir and let this base cook. If it sticks to the bottom of the pan, scrape it up.
Add the beans, stir. Gently simmer, lower the heat, and let time do its work. Twenty to thirty minutes is ideal. Turn off heat and let the chili rest before serving. Garnish with shredded cheddar cheese, or your favorite toppings.
Optional Add-Ins
My Dad swears that a dash of cinnamon in the last five minutes takes venison chili to another level. It adds a bit of warm heat that leaves people scratching their heads in a good way. You could also add a splash of coffee, maple syrup, or brown sugar if the acidity needs taming.
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Venison Origin Story
The venison I used in the video to make three-bean chili came from the buck I harvested on opening morning of New York Archery season in 2025 on public land. I was a bit flustered walking in that morning because I had gotten a late start. I was concerned that I was coming in too late, as it was nearly dawn and the sky was changing color. Step by step, I did my best to creep in undetected. Once I found my spot, I settled in and waited. The first visitors were two does that passed by unaware of my presence. The second was a black bear out of range. I got to watch him walk around me at about sixty yards. He took his time, stopped here and there, even standing on two feet and peeking around trees, before he decided to leave in a different direction.
My third encounter came no more than thirty minutes later when this seven point buck came from behind my left shoulder through the brush. I heard him before I saw him. Finally, his image emerged, within my range. He was behind a tree. I was able to draw my bow before he stepped forward. Once he took a step, I was ready. I let my arrow fling and connected. He doubled back the way he came and disappeared from my sight.
I called my dad and he helped me find him. It was a long, arduous drag back to the road, but worth every second. This buck has made countless meals so far and every time the venison hits the table, I feel proud.
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What Makes Venison Chili Awesome
Venison chili earns its place as a wintertime dinner staple because it uses basic and affordable ingredients, while still being tasty and hearty. It does not take a lot of time or planning to prepare, and it can feed multiple people. It is yet another reminder that things do not have to be complicated to be good.
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