Venison Chili

Ingredients

• 907 g (2 lb)ground venison, thawed if frozen
• 15 ml (1 tbsp)olive oil
• 1onion, diced
• 3–4 clovesgarlic, minced
• 1green pepper, seeds and pith removed
• 1jalapeño, seeds and pith removed
• 3–4 tbsp (about 21–32 g)chilli powder; start with less if unsure
• 1 tsp (about 2 g)ground cumin
• 2 × 397 g (14 oz) cansdiced tomatoes
• 1 × 397 g (14 oz) cantomato purée or tomato sauce
• 3 × 397 g (14 oz) canskidney beans, rinsed and drained
• 473 ml (2 cups)beef stock
• 15 ml (1 tbsp)tomato purée
• 1–2 tbsp (about 12–25 g)brown sugar
• To tastesalt and pepper
• To serve, as desireddiced spring onions; optional coriander leaves, sour cream, grated cheese, cornbread or tortilla crisps

Instructions

1. 1

   Prepare the vegetables

   Dice the onion, mince or grate the garlic, and cut the green pepper into 1.25 cm (½-inch) pieces, removing its seeds and pith. Finely dice the jalapeño.

2. 2

   Brown the venison

   Heat a pot over medium-high heat and add the olive oil, venison, onion, garlic, green pepper and jalapeño. Leave undisturbed for 3–4 minutes to brown the meat, then break it up with a spatula. Cook for another 6–7 minutes, stirring occasionally so nothing burns. If the venison releases a lot of liquid, remove it with tongs and paper towels, then continue cooking until the meat is browned.

3. 3

   Add the spices

   Stir in the chilli powder and ground cumin until the meat and vegetables are well coated.

4. 4

   Simmer the chilli

   Add the diced tomatoes, tomato purée or sauce, kidney beans, beef stock, tomato purée and brown sugar. Stir well and bring to the boil, then reduce to a simmer for 30–60 minutes. For thicker chilli, simmer uncovered for 60 minutes, keeping an eye on the liquid and adding a little water or stock if needed. For a soupier result, cover the pot and simmer for less time.

5. 5

   Season and serve

   Carefully taste the hot chilli and season with salt and pepper. If desired, stir in a little Better than Bouillon for extra flavour. Serve hot with your preferred toppings.

What is venison chilli?

Chilli is a familiar American stew of meat, spices and often beans, with many regional and household variations. This version uses ground venison, tomatoes and kidney beans, then simmers on the hob to develop a full, savoury flavour.

Venison has a distinctive taste that pairs well with cumin and chilli powder. Beef is an easy substitute if venison is unavailable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 374 calories, 35g protein, 35g carbs, 11g fat.

The kidney beans and tomatoes provide much of the carbohydrate, while venison supplies most of the protein. Olive oil and optional cheese or sour cream contribute fat; serve with vegetables or salad alongside to balance the bowl.

Choosing the meat and vegetables

Ground venison: The recipe starts the meat with the chopped vegetables, giving everything a chance to brown together. If it releases a lot of liquid, remove some so the meat can brown rather than stew.

Fresh chillies: Removing the seeds and pith from the green pepper and jalapeño keeps the pieces tender and makes their heat easier to manage. Use less chilli powder at first if you are uncertain about its strength.

Build flavour in stages

Brown first: Let the venison sit undisturbed for the first 3–4 minutes before breaking it up. Then cook for another 6–7 minutes, stirring from time to time and watching for sticking or scorching.

Spice next: Mix the chilli powder and cumin into the browned meat before adding the tomatoes and stock. This distributes the spices throughout the pot.

Adjust the simmer

For a thicker chilli: Leave the pot uncovered and simmer for up to 60 minutes, checking the liquid as it reduces. Add a little water or stock if it becomes too thick before the flavours have had time to meld.

For a soupier bowl: Cover the pot and simmer for less time. The recipe gives a range of 30–60 minutes, so choose the finish that suits how you plan to serve it.

Check the texture and seasoning

The meat should be broken into small pieces, while the beans remain whole and the tomatoes form a cohesive sauce. Stir now and then during the simmer so ingredients cook evenly and the bottom does not catch.

Taste carefully near the end, as the chilli will be very hot. Add salt and pepper to suit, and remember that any toppings will also affect the final flavour.

Toppings and serving ideas

Spring onions add a crisp, fresh finish, while coriander, sour cream or grated cheese offer other topping options. Set them out separately so everyone can customise their bowl.

Cornbread or tortilla crisps make easy accompaniments. For a more balanced plate, serve a moderate bowl with vegetables or a fresh salad alongside.

Recipe notes & tips

• Dice the vegetables before heating the pot so they can go in with the venison.
• Begin with the lower amount of chilli powder and add more to taste as the chilli simmers.
• Give the meat time to brown before breaking it up.
• Stir occasionally during the simmer and check that the base of the pot is not catching.
• If the chilli thickens more than you want, loosen it with a little water or beef stock.
• Let diners add sour cream, cheese and other toppings at the table.

Variations

• Use beef: Swap in ground beef if venison is not available.
• Make it milder: Use less chilli powder and remove the jalapeño.
• Add heat: Leave some jalapeño seeds in or add extra chilli powder to taste.
• Change the beans: Use another variety of tinned beans in place of kidney beans.
• Finish with herbs: Scatter coriander leaves over each bowl before serving.

Common mistakes to avoid

• Crowding the browning stage: Let the venison sit for 3–4 minutes before breaking it up so it has a chance to brown.
• Leaving excess liquid in the pot: Remove a lot of liquid from the venison with tongs and paper towels so it can brown properly.
• Adding all the chilli powder straight away: Start with less if you are unsure, then adjust the flavour later.
• Simmering uncovered without checking: Watch the liquid and add a little water or stock if needed.
• Tasting without care: The chilli is hot; take a small, cautious taste before seasoning.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water or stock if the chilli has thickened.

Frequently asked questions