Hearty Venison Chili (Plus Instant Pot + Slow Cooker Version)

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…

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.

Venison Chili Tools

Here’s How to Make Hearty Venison Chili (Deer Chili)

For the Instant Pot and Slow Cooker versions, keep reading.

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. 

How to Make Instant Pot Venison Chilli (Venison Chili)

Instant Pot fans, I’ve made an Instant Pot Venison Chilli just for you. Here is how to make it step by step.

Step 1. Set your Instant Pot to Sauté and add in the vegetable oil until hot.

Step 2. Add the onion and pepper and sauté for 5 mins until softened.

Step 3. Stir in the garlic followed by the venison and brown it making sure to break it up. Please remove the excess water from the venison using a scoop. You want the venison to be dry before you add the rest of the ingredients.

Step 4. Add in the stock and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.

Step 5. Then add in the remaining spices, chopped tomatoes (please use really thick and good quality tinned tomatoes for this), beef stock and balsamic vinegar and salt, stir everything well.

Step 6. Cover your Instant Pot, set the vent to seal, select the manual setting and set the timer to 15 mins, and let the chilli cook under high pressure until done.

Step 7. When done let the pressure release naturally before serving your chilli.

The Ultimate Guide to the Instant Pot

For everything you need to know about the Instant Pot, check out my post: Instant Pot Review – The Ultimate Guide to the Instant Pot.

And don’t forget to visit The Ultimate List of Easy Instant Pot Recipes {Over 75 Incredible Recipes}.

How to Make Slow Cooker Venison Chili

To make this a slow cooker version chili follow the recipe until the end of step 3.

Then transfer everything to your slow cooker and cook for 4 hrs on high or 8 hrs on low.

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 easy Venison Burgers.

How to Freeze Instant Pot Venison Chili

• Let the venison chili cool down then transfer into these very handy Ziploc freezer bags.
• Squeeze out all the extra air and seal the bags.
• Label the bags and then lay them flat in the freezer.
• Store the Instant Pot Venison Chili in the freezer for 3 months.

How to Thaw Instant Pot Venison Chili

• Remove the chili from the freezer the night before needed and let it thaw in the fridge.
• For a faster thaw, you can add the bagged chili into a microwave and thaw according to the microwave’s instructions.
• Transfer the thawed chili into a bowl and reheat in a microwave.
• Or transfer the thawed chili into a saucepan and reheat over low to medium heat.

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.

Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Hearty Venison Chilli {Gluten Free}! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

Print Recipe

4.88 from 8 votes

Hearty Venison Chilli {Gluten Free}

This Hearty Venison Chilli is happiness in a bowl.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main

Servings: 6

Calories: 226kcal

Author: Bintu Hardy

Ingredients

• ▢ 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
• ▢ 1 tbsp ground cumin
• ▢ 1 tsp dried oregano
• ▢ 1 tsp chilli powder
• ▢ 0.5 tsp ground cinnamon
• ▢ 0.5 tsp paprika
• ▢ 400 g chopped tomatoes
• ▢ 45 ml beef stock
• ▢ 1 tbsp balsamic vinegar
• ▢ Salt

UK Measures - **Convert to US Measures**

Instructions

Non-Instant Pot version:

• 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.

Instant Pot version:

• Set your Instant Pot to Sauté and add in the vegetable oil until hot.
• Add the onion and pepper and sauté for 5 mins until softened.
• Stir in the garlic followed by the venison and brown it making sure to break it up. Please remove the excess water from the venison using a scoop. You want the venison to be dry before you add the rest of the ingredients.
• Add in the stock and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
• Then add in the remaining spices, chopped tomatoes and balsamic vinegar and salt, stir everything well.
• Cover your Instant Pot, set the vent to seal, select the manual setting and set the timer to 15 mins, and let the chilli cook under high pressure until done.
• When done let the pressure release naturally before serving your chilli.

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Notes

Please use really thick and good quality tinned tomatoes for this. Avoid watery tomatoes, please.

 

Nutrition

Calories: 226kcal | Carbohydrates: 17g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 352mg | Potassium: 653mg | Fiber: 5g | Sugar: 4g | Vitamin A: 935IU | Vitamin C: 33.7mg | Calcium: 65mg | Iron: 4.4mg