Go Back
–+ servings
A bowl of venison chili topped with sliced green onions and shredded cheese, garnished with jalapeño slices.
Print Recipe Add to Collection
5 from 1 vote

Ground Venison Chili Recipe

Want a rich, flavorful chili that makes venison shine? Our recipe shows you how ancho chili and cocoa powder transform lean deer meat into a deeply satisfying chili.
Prep Time10 minutes
Cook Time1 hour
Resting Time5 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 259kcal
Author: Kita Roberts

Equipment

Ingredients

For the venison chili

  • 1 tsp oil
  • 1 onion diced
  • 2 lbs ground venison
  • 1 red pepper stemmed, seeded and diced
  • 1 green pepper stemmed, seeded and diced
  • 2 garlic cloves minced
  • 1 tsp kosher salt
  • 2 tbsp ancho chili powder
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp cocoa powder
  • ½ tsp cayenne pepper
  • 1 tsp Girls Can Grill Brisket Rub
  • 8 oz beer a lager or IPA work great
  • 14.5 oz diced tomatoes canned
  • 1 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 1/2 cup ketchup
  • 2 to 4 cups Beef broth

Toppings:

  • Grated cheddar cheese
  • Minced white onion
  • Scallions sliced
  • Sour cream
  • Sliced jalapeno

Instructions

  • Preheat a large Dutch oven over medium-high heat.
  • Add the oil and swirl to coat the pan.
  • Add the diced onion, and cook, stirring occasionally for 5 minutes, until softened.
  • Add the ground venison and cook for 10 to 12 minutes, breaking up with a wooden spoon, until browned.
  • Add the diced peppers and cook 3 to 5 minutes longer.
  • Add in the garlic, salt, both chili powders, cumin, cocoa powder, and cayenne.
  • Stir to coat and add in the ketchup, mixing well.
  • Slowly stir in the beer, deglazing the pan with a wooden spoon as needed to scrape up any browned bits.
  • Add the tomatoes.
  • Then stir in the balsamic, Worcestershire, and 2 cups of beef broth.
  • Bring to a boil and then reduce the heat to low.
  • Cover and allow the chili to simmer for 45 minutes, stirring occasionally and adding more beef broth, if needed to keep the chili moist.
  • Remove from the heat and allow to cool for 5 minutes before scooping into bowls with your favorite chili toppings.

Notes

  • This chili is best made a day ahead for the flavors to marry.
  • If you don't have ancho chili powder, use regular dark chili powder instead. Ancho chili powder brings an earthiness to the recipe. 
  • Girls Can Grill Brisket Rub is an upgraded SPG (salt, pepper, garlic) blend, that uses the subtle heat of guajillo pepper that makes it really pop. If you don't have this, leave it out. But we recommend ordering a bottle - it's that good. 

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 13g | Protein: 28g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 1112mg | Potassium: 751mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2853IU | Vitamin C: 33mg | Calcium: 65mg | Iron: 6mg