Stay warm during these crisp, cold fall and winter months with a big bowl of this venison chili, loaded with tender chunks of deer meat, pinto beans and your favorite toppings in every bite.


Dried chiles Beef stock Chipotle peppers Onion Jalapeños Garlic Ground venison Coffee Rotel tomatoes Tomato paste Apple cider vinegar Spices & seasonings Pinto beans Favorite toppings

Toast the dried chiles until fragrant. Add beef stock. Cover, reduce heat and continue to simmer for 10-15 minutes until the chiles soften and are pliable.


Add the chiles and beef stock used to simmer the chiles to a blender with the chipotle peppers and adobo sauce. Blend until smooth. Set aside the chile paste.


Heat oil. Add the onion and jalapeños to the pot. Cook until softened, about four to five minutes. Add the garlic and cook for 30 seconds, stirring constantly.


Add ground venison to the onion mixture. Cook the venison until it browns, using a wooden spoon to break up the meat as it cooks.


Add the remaining ingredients except the pinto beans. Bring to a boil, and then reduce the heat. Partially cover and simmer.


In the last 10 minutes of cooking, add the cans of pinto beans. Turn off heat. Serve with desired toppings. Enjoy!


When you need the ultimate bowl of comfort food, this hearty venison chili is here for you. You’ll love every spicy spoonful.

Readers love it!

This was such a flavorful venison chili! The chilis and adobo sauce added so much flavor. My family absolutely loved it!


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