This venison chili recipe is simple to prepare and offers a delicious variation on traditional chili. It features well-seasoned venison, a homemade chili seasoning blend, and robust beans, creating a fantastic chili that your family will rave about for weeks.
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
In a large pot (or Dutch oven) heat the olive oil over medium-high heat until the oil begins to shimmer and is just shy of starting to smoke. Add the onion and saute for 4-5 minutes or until the onion is no longer translucent and is tender. Add the minced garlic and continue to suet with the onion for an additional minute.
Brown the ground venison with the sauteed onion and garlic, breaking up the venison as it cooks. Cook until the venison no longer shows any signs of pink coloring, about 5-6 minutes.
Stir in the chili seasoning and kosher salt, then add the un-drained fire roasted diced tomatoes and drained and rinsed kidney beans.
Mix in the tomato paste next, then add tomato sauce and beef broth. Bring your chili to a boil then reduce heat to low and simmer for an hour with the lid off. Stir every 10-15 minutes while the chili is cooking until it reaches your desired thickness.
Remove from heat and serve immediately.
Notes
Store refrigerated in an airtight container for up to 4 days.
Fully cool your chili before storing in freezer storage containers. Chili freezes well for up to 6 months but is best used within the first 3 months.
You can swap out kidney beans for a chili bean mixture, or your favorite beans.
I love fire roasted diced tomatoes, but you can use plain diced or petite diced tomatoes even RoTel brand diced tomatoes.
For a great smoky flavor, replace half of the tomato paste with an equal 2 ounces of chipotle peppers in adobo sauce.