Hearty Venison Chili is a dish that’s pure comfort in a bowl. It’s thick and satisfying with just the perfect blend of cumin, chili, herbs, and spicy heat. Your taste buds will stand up, take notice, and thank you for every spoonful.
Chili con Carne A Rich History
Chili with meat is a single pot stew that epitomizes campfire cooking. The stew has been around for centuries. In fact, the stew’s long, rich history includes a bit of mystery. The story tells of a mystic Lady in Blue, Sister María de Ágreda.
She never left her home country of Spain but, in 1629, 50 Jumano Indians said she appeared to them in the wilds of West Texas. It was the Lady in Blue who taught them how to make a fiery red stew. Now that stew must have contained some pretty potent peppers!!
Then came the Spanish priests who didn’t appreciate the potent stew. They called it “soup of the devil” and preached sermons against eating it. Was the soup devilishly good or devilishly powerful? I don’t believe the Texans agreed with the Padres; they continued to make the stew. By the end of the Civil War, chili joints opened up all over the country.
Hearty Venison Chili Blueprint
Anyone can create a delicious pot of hearty venison chili. Just three things are necessary for it to be chili: a ragu of meat, hot chili peppers, and cumin.
The rest of the ingredients you add build layers of flavors to the dish. Once you have the blueprint for Hearty Venison Chili, you can create your recipe.
Now, chili is not the type of dish that uses precise measurements. Hunter J gave me the ballpark amounts he uses.
The following is what makes a mouth-watering Hearty Venison Stew:
- A large wooden spoon and a big pot.
- Protein: a combination of venison and sausage. You may mix and match with other meats.
- Aromatic Vegetables: this builds flavor. Onion is important as well as garlic. Add chili peppers, and variety is nice. Don’t forget, the smaller the chili, the more potent it is.
- Spices and Seasonings: Cumin is the most important here. Ancho chili is great with the cumin, but you can add your favorite chili powder. Dried oregano, thyme, bay leaves, are a nice addition.
- Liquids: beef broth, chicken broth, water, even beer.
- Tomatoes: this is a good way to add flavor. Use sauce, paste, chopped tomatoes, even Ro-tel tomatoes (our favorite).
- Other additions: we like to add beans as well as some small pasta when serving. That’s just our preference.
Putting the Hearty Venison Chili Together
This type of stew builds its flavor in stages:
- In Dutch oven sear the meat until brown and fragrant. Don’t overcrowd. Remove meat.
- Add the aromatics and sweat the vegetables until soft. Put the meat back into the pot.
- Add the spices you want. You can add more later if needed.
- Add the tomatoes and or sauce you want to use.
- Add the cooking liquids.
- Cook until the meat is tender and you have the thickness you desire. Taste and adjust the seasoning.
That’s all there is to it. Easy, right? Just think, chili began as a hearty dish on the Western frontier and its now become a stew everyone wants to master and make as their own. We hope you give Hunter J’s recipe a try. Serve it with some of our crusty rolls. You won’t regret it!!
If you like spicy recipes you might enjoy
Spicy Beef Enchiladas with Cornmeal Crepes
Crispy Fried Chicken Golden Brown With Spicy Tang
The recipes aren’t mouth burning hot, just pleasantly spicy
.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
YOU MAY NEED…
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Hearty Venison Chili Hunter J’s Original Spicy Award-Winning Recipe
Ingredients
- 2 1/4 pound ground venison
- 3/4 pound pork sausage
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- 1 1/2 large onions chopped
- 5 cloves garlic minced
- 1 large jalapeño diced remove inner ribs and remove all seeds if you don't like it too hot
- 2 Tablespoons chili powder
- 2 Tablespoons cumin
- 2 teaspoons oregano
- 2 teaspoons thyme 3 bay leaves
- 2 teaspoons salt
- 1 teaspoon pepper
- 24 oz. low-sodium beef broth
- 14.5 oz. can low- sodium chicken broth
- 1 Tablespoon sauce from Chipotles chilies in Adobo Sauce. we make our own, check out the recipe
- 1 15 oz. can tomato sauce
- 1 10 oz can Ro-Tel tomatoes if you don't like spicy, add 14 oz. can of diced tomatoes
- 2 14 oz. cans Pinto beans drained
- Your choice of pasta cooked according to directions
- *Optional sour cream and shredded cheddar cheese.
Instructions
- Heat the oil and butter in a large pot or Dutch oven.
- Add the venison and sausage and cook about 10 minutes, stirring to break up the pieces.
- Stir in the onions, garlic, and jalapeño pepper and continue to cook until tender and translucent.
- Add the cumin, chili powder, oregano, thyme, bay leaves, adobo sauce, salt, and pepper. Stir well. Cook for about 10 minutes.
- Add the beef broth, chicken broth, tomato sauce, Ro-Tel tomatoes (or regular tomatoes) and bring to a simmer.
- Simmer for 60 minutes, stirring often. Add the beans and continue to simmer for an additional 30 minutes.
- Taste and see if the chili needs any additional seasoning.
- Before serving add some cooked pasta in the bottom of a bowl then pour the hot chili over it.
- You may add some sour cream and shredded cheddar cheese, if you like.
Nutrition
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tara maiorella says
February 8, 2019 at 1:14 pmThis chili is so amazing I am making it again with in 2 weeks of each other. Something about a big hot bowl of venison chili, watching the snow fall and the wood burning stove just says Comfort food for the Soul. I used 2 lbs of venison burger along with 1lb of venison sausage for this 2nd round instead of regular sausage and WOW what a big taste difference! And for the beans I used 1 can of chili beans and 1 can of red kidney beans. Everything else remained the same.
Marisa Franca says
February 8, 2019 at 1:38 pmHi, Tara! Thank you so much for your sweet comment! I’m so glad you like the chili!! Your chili sounds great. We’ve used venison sausage too instead of regular sausage and the dish still comes out great. Thank you for taking the time to write — I would love to hear more about your recipes.
Shibby T. says
January 28, 2019 at 5:09 pmWow – I made this for a chili cook-off event at work and this dish stole the show. I used a combination of pork sausage, venison and deer sausage (keeping with the proportions). We also made a chipotle paste, akin to the adobo sauce recipe. The ingredients and combination of spices & herbs are the real-deal. Thanks for posting this recipe! Absolutely fantastic!
Marisa Franca says
January 28, 2019 at 5:24 pmThank you so much, Shibby, for letting us know. That’s wonderful!! I’m so happy for you. Keep in touch!
Rochelle says
January 9, 2019 at 3:08 pmI was looking for a recipe to use the venison burger we have. This is the most delicious chili I’ve ever tasted! I normally don’t even like chili. Thank you!
Marisa Franca says
January 9, 2019 at 3:57 pmHello, Rochelle! Thank you so much for your sweet comment. We also love the recipe. If you like Shepherd’s Pie, we will be posting a recipe using venison. We will probably call it a Cottage or Hunter’s Pie. What do you think?
Deanna Carter says
December 13, 2018 at 8:31 amThanks for this recipe, I made it for a chili cook off an came in 3rd place. Absolutely loved it !
Marisa Franca says
December 13, 2018 at 11:00 amThat’s wonderful, Deanna!! Congratulations and I’m so pleased. Thank you for sharing the good news.
Kelsey says
September 23, 2018 at 10:58 pmI love to cook with venison! I have some in my freezer that I need to cook up but needed something new to try it in! This is perfect!
Anne Murphy says
September 23, 2018 at 10:11 pmThis came around again on Pinterest – and reminds me that, now that I’ve moved, time to look for a local source of venison here in North Carolina! I’ve had venison chili, years ago, and it had so much flavor – I”d love to be able to make it myself!.
Sharon says
September 23, 2018 at 8:33 pmThere’s nothing like a big bowl of hearty chili. I love the use of venison for this dish.
Shelley @ Two Healthy Kitchens says
September 23, 2018 at 7:59 pmI really enjoyed reading this post! The history was such fun, and your explanation of how to build the chili, thinking of it like a “blueprint” is a great way of explaining how the basic foundation can be tweaked and customized for personal preferences. And BTW, I definitely love serving chili with pasta, too – yum!
Veronika's Kitchen says
September 23, 2018 at 11:43 amI love chili and always looking for new recipe ideas) We finally should have cooler wether next week to start making all the favorite Fall recipes, including chili!)
Ashley @ Big Flavors from a Tiny Kitchen says
September 23, 2018 at 10:43 amVenison is something I don’t have too often. Back when I lived in Wisconsin, there were so many deer hunters that we had it fairly often. I’ll have to keep an eye out for some here in New York – this chili looks SO wonderfully comforting.
Nicolas Hortense says
September 23, 2018 at 1:57 amWow that just looks like the best comfort food!! Can never say no to a good chilli!!
Elaine Benoit says
September 19, 2018 at 4:34 pmI adore venison but I’ve never made chili with it. I’m so glad I came across your recipe because it looks so delicious and hearty!!
Dawn says
September 19, 2018 at 10:53 amLove a good chili and this one does look super hearty! I love it when the spoon basically stands up in it and that’s what this one looks like too! Love the cheddar on top – one of my fave toppings 🙂
Jenni LeBaron says
September 18, 2018 at 2:12 pmI love a good, hearty chili like this. Especially one that has a little bit pf jalapeno for a kick. I’ve not made a chili with venison but it sounds divine!
Kristy Bernardo says
August 27, 2018 at 9:00 amGrowing up in Wisconsin, we at a LOT of venison. This chili looks awesome!
Sam | Ahead of Thyme says
August 26, 2018 at 10:28 pmThis looks like the perfect comfort food! Can’t wait to try it on a fall/winter night!
Shanna Jones says
August 26, 2018 at 10:19 pmThere is nothing like a hot bowl of hearty chili and this one fits the bill. Looks like its full of flavor! I’ll save this one for the upcoming season. 🙂
Leslie Haasch says
August 26, 2018 at 4:17 pmThis totally has me longing for cooler weather, which means the time it’s totally acceptable for me to load this up with a bunch of cheese on top 🙂
Marisa Franca says
August 26, 2018 at 4:33 pmHi, Leslie! Yep!! Cheese is great on top and the flavor is sooooo good.
Kathryn @ FoodieGirlChicago says
August 26, 2018 at 10:47 amChili is always so great on cool fall days! The addition of venison to this version makes it a bit unique!
Marisa Franca says
August 26, 2018 at 4:34 pmThe recipe is great, Kathryn. But if you don’t have venison it is also good with beef.
prasanna hede says
August 25, 2018 at 1:15 pmPictures make me drool though I have never tried Venison but Loved how this chili has turned out.
Tammy says
August 24, 2018 at 12:09 pmI know the temps are still a little warm here in NY but I am so ready for fall and I’m seriously in the mood for a comforting bowl of this chili. It’s just loaded with so many delicious ingredients and I love that you added pasta to yours. I remember sometimes my mom would do that when I was younger and it was just the best treat to me! This really brings back fond memories..wish I had a bowl right now 🙂
Jyothi (Jo) says
August 22, 2018 at 12:42 pmThis sure looks hearty and healthy and delicious! The flavor layering looks amazing!
Dawn - Girl Heart Food says
August 21, 2018 at 10:00 amI could eat chili year round and this one looks so hearty and comforting! I bet this would be lovely over fries too for a weekend treat 🙂
Marisa Franca says
August 22, 2018 at 7:03 amOooh!! That does sound good, Dawn!!
shobee says
August 20, 2018 at 6:47 pmHave not tried Venison yet, but I am willing to have a taste if available. Unfortunately, we are not hunters, so there is a slim chance I’d ever taste it anytime soon. I heard though that it is healthy and very lean, so I enjoyed reading this post today.
Marisa Franca says
August 22, 2018 at 7:07 amHi, Shobee. If you don’t have venison you can use beef in its stead.
Gloria says
April 24, 2018 at 9:44 amI have yet to try venison. We don’t have any hunters in the family. I will see if my neighbour has any in his freezer. Chili is the perfect comfort food…and I bet the venison takes it to a whole new level of goodness.
Denise Wright says
October 22, 2017 at 8:37 amI can’t wait to give this try! A friend of ours always tries to give us venison after hunting season and I”m always weary about taking it because I don’t know what to do with it. This looks so good and like something my son would eat which is a big plus!
Claire @ The Simple, Sweet Life says
October 15, 2017 at 4:00 pmWow! Who knew chili had such a fascinating history (I sure didn’t)! And this one looks particularly delicious!
Marisa Franca says
October 15, 2017 at 4:31 pmThank you, Claire! It is amazing the history of some of the foods we eat. Happy Sunday!
Frank says
October 9, 2017 at 9:41 amI didn’t know about the sacrilegious origins of chili con carne. Soup of the devil? Lol, great story!
Marisa Franca says
October 15, 2017 at 4:33 pmHi, Frank! I can’t believe sins went with food. But, I still feel guilty eating meat on Friday. 😉
Abby @ WinsteadWandering says
October 8, 2017 at 9:33 pmI’m hoping to have some venison to put up this fall, and now I the first recipe I want to make with it. This looks so good!
Marisa Franca says
October 9, 2017 at 6:42 amHi, Abby!! I hope you get some venison too. We have more recipes planned for the venison we have. I’m really excited about the recipes. Let me know if you like the recipe. xoxo
Tina says
October 8, 2017 at 2:04 pmJust in time for hunting season, thanks for this! I like your chili making method, layering the flavors. That’s what I really love about French cooking, the flavor layering. Looks amazing!
Marisa Franca says
October 8, 2017 at 4:27 pmHi, Tina! Thank you! As you said, layering the flavors enhances the final taste. We are planning some more interesting recipes using venison. A hint — one of the recipes will include a duxelles in it.
Carrie Ditton says
October 8, 2017 at 12:06 pmComing from a family full of hunters this is a perfect recipe. Definitely adding this to the rotation of recipes!
Marisa Franca says
October 8, 2017 at 12:18 pmHey, Carrie! It’s nice getting that delicious meat, isn’t it? Be sure to check out the venison stew and the venison steak with potatoes. I’ll be posting more venison recipes in the near future. xoxo
Cheryl says
October 8, 2017 at 11:38 amI’m still not brave enough to try venison, but I love chili, so I might have to use chuck instead.
Marisa Franca says
October 8, 2017 at 12:19 pmHi, Cheryl! Seriously, the venison does not have a funny taste! It is delicious but this recipe is also good with beef. Whatever you prefer. Hope you’re Sunday is going well.
Anne Murphy says
October 7, 2017 at 12:17 pmI’d love to try this with venison – but that’s hard to get around here! Looks like a great recipe, though – may try it with other kinds of meat. (You can never have too many chili recipes… LOL)
Marisa Franca says
October 8, 2017 at 12:20 pmI agree, Anne! We love our chili — a great comfort food!!
Christine says
October 7, 2017 at 6:27 amI’m hoping one of my brothers gets a deer this year because this chili looks delicious! I love that you added the pasta and the spice.
Marisa Franca says
October 8, 2017 at 12:21 pmThank you, Christine! I hope your brothers get some deer meat for you. It’s delicious and economical. xoxo
Jean | DelightfulRepast.com says
October 6, 2017 at 8:12 amMarisa, this is a perfect autumn dish. I’ll have to make it with beef, and I’ll add beans. I’ve never heard of anyone adding pasta to chili – you may have invented something! Must try it next time – what’s not to love about pasta!
Marisa Franca says
October 6, 2017 at 5:01 pmYou’re right, Jean. Pasta always adds a special note to a dish! Have a nice weekend.
Veena Azmanov says
October 5, 2017 at 10:30 amChili and fall perfect comfort food! We love chili and this would be a prefect winters meals for us. I’m going to make it with beef though cause I don’t get venison meat here. Love the color you have here. Can’t wait to try this.
Marisa Franca says
October 6, 2017 at 4:59 pmI agree, Veena! Nothing like a hot bowl of chili to warm you up from the inside out.
dixya @food, pleasure, and health says
October 5, 2017 at 9:45 amstew/chili is definitely a family favorite around here too..in Texas i have heard they dont use beans or tomatoes….i make mine completely non-traditional 😛
Marisa Franca says
October 6, 2017 at 4:57 pmWe do too, Dixya! We not only add beans but pasta too. Have a nice weekend.
Susie says
October 4, 2017 at 8:43 pmYeah! It’s fall and we love homemade soups😊….I just finished my grocery list with Tex Mex ingredients….I plan to use your recipe to modify mine….I know my gang would love the heat.
Thanks, Marisa Love yas…..
Marisa Franca says
October 5, 2017 at 6:50 amHi, Susie! Although it’s still warm here we are both craving soup — guess it’s just the season like the changing leaves. Miss talking to you, but we’ll catch up this weekend. Love and hugs to all. ❤️🤗
Kimberly @ Berly's Kitchen says
October 4, 2017 at 7:59 pmThis looks so good and reminds me of a chili my dad used to eat when I was a kid. It’s also something my husband and son would like. This is such a great family style recipe. Adding to my list of recipes to make this winter.
Marisa Franca says
October 5, 2017 at 6:51 amHi, Kimberly! I’m sure you’ll enjoy it. It is a great family style recipe and so versatile.xoxo
Chiara says
October 4, 2017 at 5:15 pmI have eaten chili only once but I can not wait to eat it again, your looks delicious ! Un abbraccio
Marisa Franca says
October 5, 2017 at 6:53 amThank you, Chiara! I wish I could send you a big pot for you and your family. We call it our comfort food since it certainly warms us up. Buona giornata e un abbraccio forte.
Elizabeth | Ellie & Elizabeth says
October 4, 2017 at 10:44 amOh man. My mouth is watering big time! It’s going to be chili night this weekend!!!
Marisa Franca says
October 5, 2017 at 6:54 amHi, Elizabeth! If you and your family are into spicy — this is it. If not, you can modify. Big Hugs!!
Patti says
October 4, 2017 at 12:28 amFor years, I didn’t realize that cumin was the flavor I was missing from my Chili. Once I figured that out, I loved my homemade chili. I wish we knew some hunters, so I could make this venison chili. It sounds delicious. I guess I’ll just have to make it with some other meat.
Marisa Franca says
October 4, 2017 at 7:09 amHi, Patti! You could use beef and it would still be good. Venison is really a great meat for so many dishes. Hope you come across a hunter who will share. 🤗
Analida Braeger says
October 3, 2017 at 9:49 pmI love a spicy chili dish like this and I love the food history of the Lady in Blue. I need to send my hubby out for deer season this year for sure! Thanks for sharing a great recipe!
Marisa Franca says
October 4, 2017 at 7:07 amThank you, Analida! Deer season is back and we’re hoping our son shares some more with us. We do share with him the dishes we make. xoxo
Jenni LeBaron says
October 3, 2017 at 9:15 pmI had never heard the story about the Lady in Blue, but that was a fun read. Love a good pot of chili – this one looks great!
Marisa Franca says
October 4, 2017 at 7:06 amThank you, Jenni! It’s really a great recipe and if you don’t have venison you may use beef.
Gloria @ Homemade & Yummy says
October 3, 2017 at 5:29 pmNothing beats a great chili during comfort food season. I have never tried venison …. in anything. I just might have to ask my neighbour the hunter for some meat. Love the sounds of this tasty recipe.
Marisa Franca says
October 4, 2017 at 7:05 amHi, Gloria! The meat is very lean — good for you and delicious! You could always bribe your neighbor with one of your delicious dishes! 😉
Jovina Coughlin says
October 3, 2017 at 4:47 pmCan’t ever go wrong with a pot of chili on hand. This recipe looks delicious and full of flavor.
Marisa Franca says
October 4, 2017 at 7:03 amThank you, Jovina! It’s super tasty! Looking forward to more soup season.