Peeps, it’s time to warm ourselves up with some of this Hearty Venison Chilli (Venison Chili for those of you across the pond).
Instead of pouting by the fireplace bundled up in three layers of blankets and socks, let’s head to the kitchen instead, put a big batch of this chilli on the stove, and laugh as we prepare to show winter who’s boss. Winter, you’re not going to win this time. Nope.
In fact, winter might just pull up a chair at the kitchen table and ask for ‘a bowl of that very tasty chilli, please.’ I’m not sure if this newfound friendship will result in fewer snowflakes and icicles, but we can hope…
Here’s How to Make Hearty Venison Chilli (Venison Chili)
This chilli is about as easy to make as it can get. It’s a true ‘one pot meal’ – perfect for those days when the last thing on your mind is making supper. You can have it from stove to table in just about 40 mins.
Step 1. Sauté onion and pepper in a pan over medium heat for about 5 mins.
Step 2. Stir in garlic and then venison mince. Make sure to break up venison mince.
Step 3. Add in everything else – spices, tomatoes, beef stock, balsamic vinegar (my favourite secret chilli ingredient) and salt. Stir well.
Step 4. Cover, but leave the lid slightly ajar. Simmer for 30 mins till the chilli has thickened slightly and reduced, leaving you with this beautiful venison chilli, or ‘happiness in a bowl’ if you prefer.
See the ‘What to Serve with Hearty Venison Chilli (Venison Chili)’ section below for serving ideas.
What is Venison?
You may know (or you may not – no judgment here, peeps) that venison is deer meat, but I find there is a bit of confusion about what is venison exactly. A particular part of the deer? A particular cut of deer meat?
Venison is ANY part of the deer that can be consumed. Even deer liver would be considered venison. But for this venison chilli recipe, you’ll use venison mince (ground venison).
I love cooking with venison because it’s leaner than beef and also has more vitamins and minerals. (Ticking off all the ‘healthy eating’ boxes right there.) It also can’t be intensively farmed, and most deer have lived a natural life until just before you get it from the butcher. Lots of people talk about eating ‘pasture-raised’ (not factory-farmed) meat these days, and most venison is that way naturally.
What to Serve with Venison Chilli (Venison Chili, Deer Chili)
Serve this easy venison chili with:
- The Best Instant Pot Brown Rice
- Spring Onion and Bacon Cornbread (for a ‘classic’ chilli and cornbread combination)
- Cheesy Ripe Baked Plantains with Chilli (something a little fun and different)
More Ground Venison Recipes
For more tasty ground venison recipes or other deer meat recipes like Hearty Venison Chilli, try this 7 Ingredient Slow Cooker Venison Stew and Freddy’s Epic Bacon and Chipotle Venison Burgers (he would be very, very happy if you tried his venison burgers).
Here is how to make Hearty Venison Chilli (Venison Chili). Please do try it and if you do make it then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.
Thank you for reading my ground venison recipes post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
This Hearty Venison Chilli is happiness in a bowl.
- 1 tbsp vegetable oil
- 1 onion finely diced
- 1 red bell pepper. deseeded and finely diced
- 2 garlic cloves minced
- 450 g mince venison
- 400 g tins of kidney beans rinsed and drained
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chilli powder
- 0.5 tsp ground cinnamon
- 0.5 tsp paprika
- 400 g chopped tomatoes
- 60 ml beef stock
- 2 tsp balsamic vinegar
- Heat oil in pan over medium heat, add the onion and pepper and sauté for 5 mins until softened
- Stir in the garlic followed by the ground venison / venison mince and brown it making sure to break it up.
- Then add in the spices, chopped tomatoes, beef stock and balsamic vinegar and salt, stir everything well.
- Cover (leaving slightly ajar) and simmer for 30 mins until slightly thicker and reduced.
- Serve with rice, cornbread, etc.