Ground Venison Chili
On April 18, 2025
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Packed with browned ground venison, hearty veggies, and a savory homemade seasoning, this one-pot Ground Venison Chili is ready in an hour!
One-Pot Venison Chili
This Ground Venison Chili is everything you love about classic chili, with a rich and savory twist. Made in just one pot, it’s packed with browned ground venison, hearty veggies, tender beans, and a bold homemade seasoning blend. It’s smoky, spicy, meaty, and soul-warming—all the things a good chili should be.
If you’ve got a freezer full of venison, this is the perfect way to put it to use. Ground venison cooks quickly, so this chili comes together fast (ready in about an hour!), but it tastes like it’s been simmering all day. Whether you’re feeding a crowd on game day, warming up after a long hunt, or just need a solid weeknight dinner, this chili fits the bill. It’s a venison variation of my classic Ground Beef Chili, and if you’re looking for something even leaner, check out the ground turkey version, too.
Does chili have beans?
If you want the short answer: sometimes.
Chili purists, especially in Texas, will tell you that real chili never includes beans. If that’s your style, check out my Texas-style Chili Con Carne (with nary a bean in sight). But if you like your chili thick, hearty, and full of texture, beans are an absolute must. I say go with what tastes best to you. This recipe uses kidney beans, but you can swap them for a different bean or leave them out entirely.
Ingredients for this Recipe
This chili uses simple, everyday ingredients that come together for big flavor. Here’s what you’ll want on hand when you’re ready to make it:
- 2 pounds ground venison
- 1 Tablespoon butter
- 1 yellow onion (diced)
- 1 red bell pepper (seeded and diced)
- 4 cloves garlic (minced)
- 2 cups beef stock
- 2 15.5-ounce cans kidney beans (drained and rinsed)
- 1 6-ounce can tomato paste
- 1 15-ounce can tomato sauce
- 1 15-ounce can diced tomatoes
- 1 teaspoon Worcestershire sauce
- ¼ cup Homemade Chili Seasoning
- 2 Tablespoons brown sugar
Homemade Chili Seasoning
This blend adds that deep chili flavor with a nice kick, so mix a batch to keep on hand!
- 1 Tablespoon chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons Kosher salt
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon Mexican oregano
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon red pepper flakes
My Fiesta Rub also works incredibly well for chili, if you don’t feel up to making your own seasoning.
How to Make Ground Venison Chili
Now that you know what’s inside, it’s time to make your own venison chili. I didn’t this on my smoker, but these directions work on your stovetop as well.
- Brown the ground venison. First, you want to preheat your butter in a large, heavy-bottom cast-iron pan or pot over medium heat on your favorite smoker or stovetop. Toss in your ground venison, then cook for a few minutes, stirring to ensure everything gets a good browning.
- Add the aromatics. This is where you start to build layers of flavor while filling your backyard or kitchen with sweet and savory aromas. First, give the onions and pepper 4-5 minutes, then add in your minced garlic. Give it 1-2 minutes, or until your mouth starts to water from the scent.
- Add the wet ingredients. Pour the beef stock into the pan, then use the flat edge of your wooden spatula to scrape and lift the browned bits from the bottom of the pan into the stock. After that, stir in the kidney beans, tomato paste, tomato sauce, and diced tomatoes. You want to wait to add these until you scrape the pot so you don’t over-stir the beans.
- Add the dry ingredients and simmer. Add in the brown sugar and your Homemade Chili Seasoning. Give everything one last, good stir, then cover with the lid and simmer for 30-45 minutes. Stir every once in a while to prevent burning, but leave it to simmer as much as possible.
- Serve. Remove the chili from heat and serve in bowls with your favorite toppings and some homemade cornbread muffins or your preferred sides.
Tips for Making Chili at Home
This recipe is already near-perfect, but here are a few pro tips to help you take your chili game to the next level:
- Brown the meat first. Don’t skip this step, because browning venison adds flavor and gives the chili a thicker, heartier texture. Save that for when you want a thin, hot dog-style chili.
- Customize the heat. This recipe has a mild-to-medium kick, but you can dial it up by adding jalapeño or using more cayenne and red pepper flakes.
- Make it yours. Swap the kidney beans for black beans or pinto beans. Add corn, or stir in some chipotle peppers. This recipe is perfect for when you want to add your own spin.
What to Serve with Chili
Chili is a whole meal in a bowl, but let’s be honest, half the fun is loading it up with toppings and serving it alongside something extra. Whether you’re hosting a crowd or just feeding the family, sides and toppings turn ordinary chili into a comfort-food classic.
Serve it with a warm slice of Skillet Cornbread or a big scoop of Smoked Mac and Cheese for the ultimate comfort food combo. If you’re feeling bold, try ladling this chili over a baked potato or using it to top a pile of crispy fries. It’s hearty enough on its own, but the possibilities are endless when it comes to mixing and matching sides.
Our favorite toppings include:
- shredded cheddar cheese
- sour cream
- pickled red onions
- jalapeño slices
And if you’ve got leftovers, this chili is amazing over chili dogs, in walking tacos, or stuffed into a burrito. I recommend making a big batch so you’ve got it for topping and toppings all week long.
How to Store Leftover Chili
This chili tastes even better the next day, so prepare for the leftovers of a lifetime. Let any extra chili cool completely, then store it in an airtight container in the fridge for up to 4 days. For longer storage, transfer it to zip-top freezer bags and freeze for up to 3 months.
To reheat, thaw if frozen, then warm gently on the stove over medium-low heat, stirring occasionally until heated through. Add your toppings, and just like that, you’ve got fresh chili to enjoy all over again.
More Easy Chili Recipes
Once you see how easy and flavorful this Ground Venison Chili is, you’ll be looking to make all kinds of chilis. Luckily for you, I’ve got a whole lineup of recipes for every kind of meat and mood. From smoky and spicy to thick and hearty, I’ve got a recipe for you to try in the Hey Grill Hey App. For now, here are a few fan favorites to get you started:
Homemade Ground Venison Chili Recipe
This is the Ground Venison Chili is so comforting you’ll wish it was deer season all year long. After you give this easy recipe a try, I want to hear all about it! Snap a pic and tag my Instagram or Facebook page. Of course, you can always leave a comment below along with a 5-star rating. (If you’re feeling the urge, no pressure.)
When you’re ready to take your BBQ game to the next level, check out my video tutorials on my YouTube channel, or join The Grill Squad for in-depth courses and next-level tips. Now go make this chili and become the Backyard BBQ Hero you were born to be.
Ground Venison Chili
Ingredients
- 2 pounds ground venison
- 1 Tablespoon butter
- 1 yellow onion diced
- 1 red bell pepper seeded and diced
- 4 cloves garlic minced
- 4 cups beef stock
- 2 15.5 ounce cans kidney beans drained and rinsed
- 1 6 ounce can tomato paste
- 1 15 ounce can tomato sauce
- 1 15 ounce can diced tomatoes
- 1 teaspoon Worcestershire sauce
- 1/4 cup Homemade Chili Seasoning or Fiesta Rub
- 2 Tablespoons brown sugar
Optional Toppings
- sour cream
- medium cheddar cheese shredded
- green onions diced
Instructions
- Brown the venison. Preheat the butter in a large, heavy-bottomed pan over medium heat on your smoker, or stovetop. Add the ground venison and cook, breaking up into smaller pieces. Cook 4-5 minutes until all the venison is browned.2 pounds ground venison, 1 Tablespoon butter
- Add the aromatics. Stir in the onion and diced bell pepper. Cook, stirring often, for 4-5 minutes until softened and fragrant. Add the minced garlic and cook for 1-2 more minutes.1 yellow onion, 1 red bell pepper, 4 cloves garlic
- Add the wet ingredients. Pour the beef stock into the pan. Be sure to scrape the bottom of pan with the flat edge of your wooden spatula to catch any venison that might be stuck. Stir in the kidney beans, tomato paste, tomato sauce, diced tomatoes. and Worcestershire sauce.4 cups beef stock, 2 15.5 ounce cans kidney beans, 1 6 ounce can tomato paste, 1 15 ounce can tomato sauce, 1 15 ounce can diced tomatoes, 1 teaspoon Worcestershire sauce
- Add the dry ingredients. Add in the Homemade Chili Seasoning and the brown sugar. Give everything a good stir, then cover with the lid.1/4 cup Homemade Chili Seasoning, 2 Tablespoons brown sugar
- Let it simmer. Reduce the heat to low, then simmer for 30-45 minutes, stirring every 4-5 minutes to prevent burning.
- Serve and enjoy. Top the chili with your favorite mix-ins, serve and enjoy.sour cream, medium cheddar cheese, green onions
Notes
- Make your own following the recipe here
- Purchase in the Hey Grill Hey Store here
- Make your own following the recipe here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
