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A cream-colored bowl full of the venison chili on a brown wooden plate with crushed tortilla chips and dried chiles surrounding it.
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Venison Chili

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, this hearty chili comes with just the right touch of spicy heat to keep you and your guests feeling perfectly cozy. When you're craving that stick-to-your-ribs kind of comfort food, look no further than this very best venison chili.
Course Soups and Stews
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 10 people
Calories 208kcal
Author Amanda McGrory-Dixon

Equipment

  • Large pot or Dutch oven
  • Blender or food processor

Ingredients

  • 8 dried guajillo chiles stemmed and seeds removed
  • 1 dried chile de árbol stemmed and seeds removed
  • 6 cups beef stock divided
  • 4 chipotle peppers in adobo sauce seeds left intact
  • 2 tablespoons adobo sauce
  • 1 tablespoon olive oil
  • 2 yellow onions chopped
  • 2 jalapeños seeded and chopped
  • 6 garlic cloves grated or minced
  • 2 pounds ground venison
  • 1 cup strong coffee
  • 2 (10-ounce) cans of Rotel tomatoes
  • 1 (6-ounce) can of tomato paste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon cocoa powder
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 2 (15-ounce) cans of pinto beans rinsed and drained
  • Favorite toppings  such as shredded cheese, sour cream, avocado, red onions, jalapeños, lime, cilantro, tortilla chips, etc.

Instructions

  • Over medium-high heat in a large Dutch oven or stock pot, toast the dried chiles until fragrant, about two to three minutes. Add 2 cups beef stock and bring the mixture to a simmer. 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 in a large, heavy-bottomed stock pot or Dutch oven over medium heat. Add the onion and jalapenos 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.
  • Pour in remaining 4 cups of beef stock, strong coffee and reserved chile paste, scraping up the bottom of the pot with a wooden spoon.
  • Stir in the Rotel tomatoes, tomato paste, apple cider vinegar, cocoa powder, brown sugar and spices. Bring the heat back to medium-high and boil the mixture.
  • Once it boils, reduce the heat to a simmer. Put the top on, leaving a small crack open. Simmer for two to two and a half hours while stirring occasionally. 
  • In the last 10 minutes of cooking, add beans. Turn off heat. Serve with desired toppings. Enjoy!

Video

Notes

Slow cooker instructions: Cook the chile paste, soften the onions and jalapeños, and brown the venison on the stove as directed. Move the deer mixture to a large slow cooker and pour in all the liquids and seasonings. Cook the chili on low for four to six hours or high for two to three hours.
The broth won't be as thick as cooking on the stove since it can't reduce, so if you’d like to thicken the broth, stir together 2 tablespoons of cornstarch and just enough water to make a slurry. Pour the cornstarch slurry into the slow cooker in the last 10 minutes of cooking with the beans. Spoon into bowls and serve.
  • You can store leftovers in an airtight container in the refrigerator for up to four days. After that, you can freeze leftovers for four to six months.
  • If possible, plan ahead and let the chili sit in the refrigerator overnight to allow the flavors to meld.
  • Wear kitchen gloves while handling the jalapeños.
  • While heat is subjective, I consider this a medium-heat chili.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1bowl | Calories: 208kcal | Carbohydrates: 8g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 73mg | Sodium: 1208mg | Potassium: 673mg | Fiber: 1g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 4mg