Venison Chili with Beer

Ingredients

• 30 ml (2 tablespoons)olive oil
• 2onions, thinly sliced
• 454 g (1 pound)ground venison, thawed if frozen (or ground turkey)
• 10 ml (2 teaspoons)smoked paprika
• 10 ml (2 teaspoons)chilli powder
• 10 ml (2 teaspoons)salt
• 1bell pepper, green or sweet (or 3 mini sweet peppers)
• 2jalapeños, seeds and membranes removed, diced (omit for a milder chilli)
• 355 ml (12 ounces)stout beer (or pale ale; use gluten-free beer if needed)
• 794 g (28-ounce can)crushed tomatoes
• 425 g (15-ounce can)kidney beans, drained and rinsed
• 425 g (15-ounce can)black beans or pinto beans, drained and rinsed
• To serve, optionalcorn chips or cornbread
• To serve, optionalshredded cheese

Instructions

1. 1

   Sauté the meat

   Instant Pot method: Add the oil to the Instant Pot and press Sauté. Use the adjustable temperature setting to select Normal. Add the onions, venison and spices, and cook until the onions soften and the meat starts to brown.

2. 2

   Cook the peppers

   Add the peppers and cook for 2 to 3 minutes more, until they soften and the spices smell fragrant.

3. 3

   Deglaze with beer

   Pour in the beer slowly, scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits.

4. 4

   Pressure cook

   Add the crushed tomatoes and bring the mixture to a simmer, then press Cancel. Set the Instant Pot to Pressure Cook/Manual on high pressure and cook for 20 minutes. It will take about 5 to 6 minutes to come to pressure, depending on the liquid's temperature, before the timer begins. When cooking is complete and the pot beeps, carefully turn the steam valve to Venting using the handle of a long spoon to quick-release the remaining pressure.

5. 5

   Add the beans

   Stir in the beans and simmer for 5 minutes. Serve hot with corn chips, cornbread and/or shredded cheese, if desired.

6. 6

   Brown on the hob

   Hob method: Heat the olive oil in a large pot over medium-high heat. Add the onions, venison and spices, and cook until the onions soften and the meat starts to brown. Add the peppers and cook for 2 to 3 minutes more, until they soften and the spices smell fragrant.

7. 7

   Simmer with beer

   Pour the beer in slowly, scraping the bottom of the pot with a wooden spoon to release any stuck-on bits. Add the crushed tomatoes and bring to a simmer. Cover and simmer over low heat for about 30 minutes; the longer simmer helps improve the meat's texture.

8. 8

   Finish and serve

   Add the beans and simmer for 5 minutes more. Serve hot with corn chips, cornbread and/or shredded cheese, if desired.

What is venison chilli?

Chilli is a hearty American stew built around meat, chilli seasoning and tomatoes, often with beans. This version uses ground venison and beer for a robust, savoury base.

Venison chilli draws on the familiar American chilli format rather than a single fixed regional recipe. The combination of smoked paprika, peppers and two kinds of beans gives this version depth and plenty of texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 28g protein, 39g carbs, 11g fat.

The beans, tomatoes and onions contribute most of the carbohydrates, while olive oil and venison provide much of the fat. Venison and beans are the main sources of protein. Serve with a side of vegetables or salad to round out the bowl.

Choosing the ingredients

Venison: Ground venison is lean and has a distinctive, savoury flavour. Thaw it fully if frozen so it can brown more evenly; ground turkey is an optional substitute.

Beer: Stout brings a dark, malty note, while pale ale is a lighter alternative. Choose a gluten-free beer if that suits your needs.

Beans: Kidney beans and black or pinto beans make the chilli substantial. Drain and rinse them before adding so their canning liquid does not dilute the tomato base.

Build flavour before simmering

Start by cooking the onions, venison and spices in oil until the onions soften and the meat begins to brown. This gives the chilli a more developed base than adding everything at once.

Add the peppers after that initial browning and cook them for 2 to 3 minutes. Pour in the beer gradually and scrape up the browned bits before adding the tomatoes.

Get the texture right

The Instant Pot version cooks under high pressure for 20 minutes after it comes to pressure. Carefully release the remaining pressure through the steam valve, then simmer the beans in the chilli for 5 minutes.

On the hob, keep the covered pot at a low simmer for about 30 minutes before adding the beans. The finished chilli should be thick and spoonable, with the peppers tender and the beans intact.

Choose your cooking method

Instant Pot: The recipe uses the Sauté setting to soften and brown the ingredients, then high pressure for the main cook. Allow about 5 to 6 minutes for the pot to come to pressure, in addition to the 20-minute cook time.

Hob: A large pot and a gentle covered simmer do the work here. The recipe gives about 30 minutes for the tomato mixture, followed by 5 minutes after the beans go in.

What to serve with it

Corn chips add crunch, while cornbread makes the meal more filling and is useful for scooping up the chilli. Both are optional, so serve whichever suits the occasion.

A little shredded cheese makes a rich, savoury topping. For a balanced plate, pair a portion with a side of vegetables or salad.

Recipe notes & tips

• Thaw frozen venison before cooking so it browns more evenly.
• Scrape the pot thoroughly after adding the beer to lift the browned bits into the chilli.
• Add the beans near the end so they warm through without breaking down during the longer cook.
• Remove the jalapeño seeds and membranes as directed, or leave out the chillies for a milder result.
• Use a long-handled spoon to turn the Instant Pot valve when releasing pressure.
• Have the optional toppings ready so you can serve the chilli while it is hot.

Variations

• Use ground turkey: Swap it for the venison for the alternative suggested in the recipe.
• Choose pale ale: Use it instead of stout for a different beer flavour.
• Make it milder: Omit the jalapeños.
• Use mini peppers: Replace the bell pepper with 3 mini sweet peppers.
• Change the beans: Use black beans or pinto beans for the second can.
• Serve with cornbread: Add it alongside the chilli for a more filling meal.

Common mistakes to avoid

• Using frozen venison: Thaw it before cooking so it can brown properly.
• Skipping the scrape: Loosen the stuck-on bits with beer and a wooden spoon before adding the tomatoes.
• Adding beans too early: Stir them in only for the final 5 minutes of simmering.
• Rushing the hob simmer: Keep the pot covered over low heat for about 30 minutes before adding the beans.
• Releasing pressure carelessly: Use a long spoon to turn the valve to Venting and keep your hands clear of the steam.

How to store

Refrigerate leftover chilli in a covered container and use within 3 to 4 days. Reheat it in a pot over a gentle heat, stirring until hot throughout; add a splash of water if it has thickened.

Frequently asked questions