Hearty Beef & Venison Chili
If you have ground venison in the freezer, this chili is one of the easiest ways to turn it into a hearty meal everyone will enjoy. You can make this chili with ground venison, ground beef, or a combination of the two, depending on what you have available. I usually use both because the beef adds a little extra richness while the venison keeps the chili lean and packed with protein.
A big pot of chili is one of my favorite meals to make when the weather starts to cool down. Everything cooks together in one Dutch oven, and the finished chili has a medium consistency that is thick enough to feel hearty without turning into a bowl of tomato paste. The tomato base has a nice amount of spice, but you can easily adjust the heat depending on preference.
Then comes my favorite part: the toppings.
Set out bowls of shredded cheddar cheese, diced raw onions, sliced jalapeños, crushed tortilla chips, green onions, and sour cream, and let everyone build their own bowl. Kids can keep things simple with cheese and sour cream, while anyone who likes a little extra heat can pile on the jalapeños and hot sauce.
Best of all, this chili recipe is easy enough for a weeknight dinner but hearty enough to feed a crowd.
Can you use beef, venison, or both?
This recipe was written using one pound of ground beef and one pound of ground venison, but you do not have to use both. If you have a freezer full of ground venison, go ahead and use two pounds of venison. The chili will still be delicious.
On the other hand, you can make this recipe with two pounds of ground beef if venison is not something your family eats. The seasonings, tomatoes, beans, and toppings are still the main flavor base.
Using half venison and half beef is my favorite option because you get the flavor and leanness of venison with some of the extra richness from beef. Since ground venison contains very little fat compared with ground beef, combining the two gives the chili a nice balance.
You also do not need to change the cooking process depending on which meat you choose. Brown the meat with the onion and jalapeño, add the tomatoes and seasonings, then let everything simmer together.
Why use venison?
Venison is a fantastic meat to keep in the freezer, especially if you have access to locally harvested deer. It is naturally lean and provides plenty of protein, so it can be a great alternative to beef in many everyday recipes.
Compared with many cuts of beef, venison is lower in calories and saturated fat while providing a good amount of protein. It also contains important nutrients such as iron, zinc, and several B vitamins.
Another reason I like using ground venison is that it works especially well in recipes where the meat is cooked with plenty of tomatoes, vegetables, beans, and seasonings.
Because venison is so lean, it can be drier than beef when cooked on its own. Personally, I do not prefer venison as a steak or burger for that reason. Chili, however, is a completely different story.
The meat simmers in a seasoned tomato base for an hour, which gives all of those flavors time to come together. Beans add even more substance, while the tomatoes and spices keep the chili from feeling dry.
Ground venison can also be substituted for ground beef in many soups, casseroles, pasta dishes, tacos, and other recipes. That makes it especially useful if you have a large supply of venison in your freezer.
Is venison cheaper than beef?
It can be, especially if you already have access to your own venison.
Processing costs will vary depending on the butcher, the services you request, and where you live. However, having venison ground can be considerably less expensive than purchasing ground beef at the grocery store.
You can also grind venison yourself if you have a meat grinder. That gives you control over exactly how the meat is prepared and lets you package it into portions that are convenient for your family.
Some hunters prefer to have everything processed by a butcher, while others do most of the work themselves. Either way, ground venison is incredibly useful to have in the freezer.
If you are in Wisconsin and looking for a butcher that processes wild game, several meat markets offer venison processing services, including Bunzel’s Old Country Meats in Milwaukee, Mike’s Star Market in Eau Claire, Maplewood Meats in Green Bay, and Hoesly’s Meats in Madison.
Where can I get venison processed in Wisconsin?
If you are looking for a Wisconsin butcher that offers wild game processing, these are a few options to check out:
- Bunzel’s Old Country Meats — Milwaukee
- Mike’s Star Market — Eau Claire
- Maplewood Meats — Green Bay
- Hoesly’s Meats — Madison
Processing services can change, so check directly with the butcher before bringing in your deer. Some shops may offer different options for grinding, sausage, snack sticks, steaks, or other cuts.
Venison sausage and snack sticks are also family favorites around here, so grinding some of your meat while having other portions turned into sausage can be a great way to use an entire harvest.
How spicy is this venison chili?
This chili has a medium level of heat.
The combination of chili powder, cayenne pepper, jalapeño, and cumin gives the tomato base plenty of flavor without making the entire pot unbearably spicy. Of course, everyone’s idea of “spicy” is different!
For a milder chili, reduce the cayenne pepper or leave it out completely. You can also use less chili powder if your family prefers a very mild dinner.
If you love spicy food, add another jalapeño or increase the cayenne. A few dashes of hot sauce in your finished bowl can also bring the heat up without making the entire pot too spicy for everyone else.
That is another reason I love serving chili with a toppings bar. Everyone gets to make their own bowl exactly the way they like it.
How thick is this chili?
This is a medium-consistency chili.
It is not so thick that your spoon feels like it is digging through a pot of meat and beans, but it is also not thin or soupy. The tomato juice gives the chili plenty of liquid while the beans, tomatoes, and meat add enough substance to make it hearty.
If you prefer a thicker chili, simmer it a little longer with the lid off. Some of the liquid will evaporate as it cooks.
For a thinner chili, add a little extra tomato juice or broth until you reach the consistency you prefer.
Remember that chili will also thicken slightly as it sits, so do not worry if it seems a little looser immediately after cooking.
How to make chili
Start by heating a large Dutch oven over medium-high heat. Add the ground beef, ground venison, diced onion, and jalapeño.
Cook everything together until the meat is completely browned and no longer pink. Season the meat with salt and black pepper as it cooks.
Next, add the tomato juice and diced tomatoes. Stir in the cumin, chili powder, cayenne pepper, salt, and black pepper.
Bring the pot to a simmer, then reduce the heat to medium-low.
Let the chili simmer for at least 30 minutes. This first simmer gives the spices time to blend into the tomato base and allows the meat to absorb all of those flavors.
While the chili is simmering, drain and rinse the kidney beans. Add the beans to the pot after the first 30 minutes.
Continue simmering for another 30 minutes.
That means the entire pot gets about an hour of simmering time, which is plenty of time to develop a rich, hearty flavor without requiring an entire afternoon in the kitchen.
Give the chili a good stir before serving and taste it for seasoning. Add more salt, pepper, chili powder, or cayenne if needed.
My favorite chili toppings
Chili toppings are where dinner gets fun!
Instead of putting the toppings directly into the pot, I like to set everything out in individual bowls. That way, everyone can customize their own serving.
Here are some of my favorite toppings:
- Shredded cheddar cheese
- Diced white onion
- Sliced fresh jalapeños
- Diced green onions
- Sour cream
- Crushed tortilla chips
- Hot sauce
- Fresh cilantro
A handful of shredded cheese will melt right into the hot chili. Sour cream adds a cool contrast to the spicy tomato base, while fresh jalapeños bring another layer of heat.
Crushed tortilla chips are especially good when you want a little crunch with every bite.
You can also keep the toppings simple. Sometimes a bowl of hot venison chili with nothing more than cheddar cheese is exactly what I want.
What to serve with chili
This chili is hearty enough to serve on its own, but you can easily turn it into a larger meal.
Cornbread is one of my favorite choices because the slightly sweet bread works so well with the spicy chili. You could also serve it with homemade tortillas, tortilla chips, crackers, or a simple green salad.
For a busy weeknight, I love putting the Dutch oven right in the middle of the table with all of the toppings surrounding it. Everyone can grab a bowl, add the chili, and then build dinner exactly the way they want.
Can you make this chili ahead of time?
Yes- in fact, chili is one of those meals that is perfect for making ahead. The flavors continue to develop as the chili rests, so leftovers are just as good- sometimes even better the next day.
Store leftover chili in an airtight container in the refrigerator and reheat individual servings on the stove or in the microwave.
You can also freeze chili for a future meal. Let it cool completely before transferring it to freezer-safe containers. Leave a little room at the top for expansion, then thaw it in the refrigerator before reheating.
Having a container of homemade chili waiting in the freezer can make a busy evening much easier.
Chili FAQ
Can I make this chili with only venison?
Yes. Use two pounds of ground venison instead of one pound each of beef and venison. Since venison is very lean, keep an eye on the chili while it cooks and stir occasionally.
Can I make this recipe with only beef?
That works too. Substitute two pounds of ground beef for the beef and venison combination.
What beans are best for chili?
I use light red kidney beans, but you can substitute another bean if that is what you have in the pantry. Pinto beans or dark red kidney beans would also work well.
How can I make this chili less spicy?
Reduce the cayenne pepper and chili powder. You can also leave out the jalapeño or remove the seeds and membranes before dicing it.
How long does this chili take to make?
Plan on a little over one hour from start to finish. Most of that time is simmering, so once the ingredients are in the Dutch oven, there is not much hands-on work.
Is venison healthier than beef?
Venison is naturally very lean and generally contains less fat and saturated fat than many beef options. It also provides protein, iron, zinc, and B vitamins. Nutrition varies depending on the cut, preparation, and the beef being compared, but lean venison can be a nutritious choice.
Why you’ll love this Hearty Homemade Chili
This chili is hearty, filling, easy to prepare, and perfect for using ground venison from the freezer. You can make it with venison, beef, or a combination of both, so there is plenty of flexibility depending on what you have available.
The entire recipe cooks in one Dutch oven, which means fewer dishes to wash at the end of dinner. Plus, the one-hour simmer gives the meat, tomatoes, beans, and spices plenty of time to develop a rich flavor.
Most importantly, this is the kind of meal that makes everyone happy because there is no single “right” way to serve it. Put out a pile of toppings, let everyone grab a bowl, and allow each person to make their chili exactly how they like it.
Whether you have a freezer full of venison after hunting season or simply want to try something different from your usual beef chili, this recipe is an easy place to start. Grab your Dutch oven, brown the meat, add everything to the pot, and let dinner take care of itself for the next hour.
Then pile on the cheese, grab the tortilla chips, and dig in!
More Family Style Recipes
Baked ziti
Pasta Fagioli
The Best Chili
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Equipment
Ingredients
- 1 lb Ground beef
- 1 lb Ground venison
- 1 Onion, diced
- 1 Jalepeno
- 1/2 tsp Sea salt
- 1 tsp Black pepper
- 4 cloves Garlic
- 2 quarts Tomato Juice
- 1 tbsp Cumin
- 4 tbsp Chili powder
- 1 tsp Cayenne pepper
- 1 pint Diced tomatoes
- 3 cans Light red kidney beans
Instructions
- In a large dutch oven, cook ground beef, ground venison, onion, and jalepeno over medium high heat until no longer pink. Season with salt and pepper during cooking.
- Once meat is cooked through, add tomato juice, diced tomatoes, cumin, cayenne pepper, chili powder, sea salt, and pepper.
- Bring pot to a simmer over medium low heat and allow chili to simmer for at least 30 minutes.
- Drain and rinse kidney beans and add to the chili.
- Continue to simmer for 30 more minutes.
- Serve with a toppings bar: diced raw white onions, shredded cheddar cheese, sliced jalapeño, crushed tortilla chips, and sour cream.
Nutrition
