Chili in the air seems more manageable when you have chili in the belly, doesn’t it? Many homes have a go-to chili recipe they use time and again that is a personal favorite. Chili recipes are like ordering coffee… no one person makes it the same way. Venison chili is even more familial and can be widely found in states where hunting is popular…like WI and MN. Dontcha know ;).
What if you have never made venison chili before? What then?
Try this venison chili recipe and build on it.
Start with the basic ingredients, master it, and then learn your favorite changes and additions. Included is a list at the bottom of the post with ideas to personalize this recipe so you can create your personal chili recipe.
This variation uses ground venison as the meat of choice. In the midwest, venison chili served with a dollop of sour cream and shredded cheese is fall comfort at its best! Yum.
This venison chili recipe calls on the use of canned tomatoes and sauce to speed up the process and get chili on the table fast, fast, fast. Using canned products also makes it easier and less intimidating for the beginning cook. Don’t worry, you are NOT sacrificing flavor in any. which. way. Promise!
Saute up some chopped onions, add minced garlic (fresh or canned is fine!), and then brown up your meat.
-When using a dry ground meat like venison or ground turkey add a little bit of oil to your pan.
-When using a high-fat meat like ground beef or sausage you may need to drain a bit of fat out of your pan before adding the beans and tomato products.
Add your canned tomatoes, sauce, and chili beans with your seasonings and let that simmer on the stove for about 20 minutes. One-pot. The end.
No really. Making venison chili can absolutely be that easy.
There are those chili recipes that employ long periods of time on the stove; or cooking chili in a slow-cooker, or all sorts of different ingredients. All of those are personalized variations of a basic chili recipe which all include tomatoes, meats, onion, garlic, and seasonings. All delicious, probably. But if you haven’t made chili before or are looking for a solid and quick recipe… try this recipe first. And then play.
Let’s bring up the fact that this chili is served with cinnamon rolls in the pictures. This is for the Iowan readers in da house. Apparently, serving chili with cinnamon rolls is a thing where you all live. Maybe it’s not true but just in case, the chili is being served with cinnamon rolls.
On another note, we primarily use venison whenever we make chili. Ground turkey has a similar fat content and texture to venison if you prefer or don’t have access to venison. My husband comes from Wisconsin and a hunting family so we have venison easily available to us. If you have access to venison but don’t particularly like using venison try using a 1/2 and 1/2 blend of venison with a higher fat content meat like beef or sausage. Using the second meat gives me the needed flavor while still saving money by using what is available.
Here are some ideas for personalizing your venison chili recipe…
- add or subtract from the seasoning amounts
- include diced jalapenos or green chiles
- add chopped green or red peppers
- use kidney or pinto beans instead of or in addition to the chili beans
- try different meats like sausage, lamb, beef, or turkey.
- add a can of beer
- simmer on low for several hours
- add spices like cumin or oregano
- go beanless.
- or meatless.
- 1 lb. venison or ground turkey
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon pepper
- 2 cans 14.5oz diced Hunt's tomatoes (low sodium)
- 2 cans 14.5oz chili beans
- 1 can 14.5oz Hunt's tomato sauce (this is NOT pasta sauce, rather tomato sauce)
- 3 tablespoons chili powder
- 1/2 cup brown sugar
- Coat the bottom of a large soup pan with a small amount of oil.
- Brown the meat in the pan.
- Add the onion, garlic, and pepper. Saute for about 3 minutes.
- NOTE- if using ground beef drain off the fat right now, before adding the other ingredients.
- Add the cans of tomatoes, beans, sauce (these will be undrained), chili powder, and brown sugar. Stir.
- Simmer on low for 20 minutes or until ready to serve, stirring occasionally.
- Add additional salt & pepper as needed.
- Serve with sour cream, cheese, and chives.
Using a low-fat meat like Venison works perfectly for this recipe because the liquid from the canned tomatoes nicely adds the moisture needed to compensate. Chili is a great recipe for ground venison!