Venison Chili
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My one-pot venison chili features juicy ground venison, cooked with a flavorful seasoning mix and beans. It’s my favorite wholesome, rich, and hearty dish.
When the weather cools, chili becomes a weekly staple in our house. To switch things up, I started making this version with ground venison instead of beef, and now it’s the one my family, especially my partner, requests most often.
Venison cooks up almost like ground beef, but with a slightly richer flavor and leaner texture, making the chili heartier without feeling heavy. Since it’s a bit leaner, I like to add a drizzle of oil when browning to lock in the tenderness. Like my classic beef chili, I let it simmer with plenty of spices to build a deep, rich sauce.
It’s healthy, quick, and just as easy whether you’re using the stove, Instant Pot, or slow cooker. Bonus? As good as this chili tastes on day one, it’s even better the next day- and my partner always insists I make an extra batch for leftovers during the week.
What readers are saying
★★★★★ – “I’ve been looking for more ways to use venison, and this chili is such a winner. My kids couldn’t tell the difference between this and ground beef.” – Hollie
Key Ingredients
Here are the main ingredients for my deer chili, along with some kitchen notes. The complete list with measurements is in the recipe card.
- Ground venison. Often referred to as ground deer meat. Most mainstream grocery stores stock it, along with butchers. Several readers have mentioned they’ve ordered it online for grocery delivery, too.
- Olive oil or butter. I prefer olive oil, but unsalted butter works in a pinch.
- Onion and garlic. Must-have aromatics.
- Tomato paste. For concentrated tangy tomato flavor.
- Taco seasoning. Any store-bought blend is fine.
- Spices. I’m using Italian seasoning, cumin, smoked paprika, kosher salt, and black pepper.
- Chili powder. When I’m making this for my family, I keep this in mind, but if you are making it for yourself or others who aren’t fans of spicy food, you can leave it out.
- Diced tomatoes. Choose canned tomatoes packed in their own juices, with no added flavorings.
Ways I’ve tweaked this recipe
Unlike more classic chilis, this one is very forgiving and can easily be tweaked for variety. Here are some ways I change things up:
- Switch up the toppings. I’d argue the best part of chili is the toppings! Try sliced avocado, pickled red onions, green onions, cotija cheese, or crushed tortilla chips.
- Add more beans. To make an even heartier, more satisfying chili, I sometimes double the canned beans or use a mix. Some of my favorite beans for chili are black beans, red beans, cannellini beans, and pinto beans.
- Add extra veggies. I like to make an even more nutrient-dense dish by sautéing mushrooms or bell peppers with the onions, or by stirring in fresh spinach or kale into the chili as it simmers.
How to make venison chili
Step 1- Cook the aromatics. Cook the onion until translucent in an oiled Dutch oven or large pot set over medium heat. Add garlic and cook, then stir in tomato paste.
Step 2- Add venison. To the skillet, break up the ground venison with a wooden spoon and cook until no longer pink, about 7 minutes.
Step 3- Add the rest of the ingredients. Stir in the seasonings. Then, pour in the diced tomatoes and beans and bring to a boil.
Step 4- Simmer. Reduce the heat to medium and simmer until the liquid has reduced. Serve in bowls with desired toppings.
Alternative cooking methods
Because I know many of you like to use a slow cooker or an Instant Pot, I’ve tested this recipe both ways, too, to make sure everyone’s favorite cooking method is covered!
Slow cooker method- Sauté the onion, garlic, and tomato paste. Add the venison and cook until no pink remains. Transfer this to the slow cooker, then add the remaining ingredients. Cook on low for 7-8 hours or high for 2-3 hours.
Instant Pot method- Add oil to the Instant Pot and turn on the sauté setting. Cook the onion, garlic, tomato paste, and venison until browned. Add the remaining ingredients, close the lid, and cook on high pressure for 30 minutes. Let the chili sit for 10 minutes before serving.
Arman’s recipe tips
- Don’t skip the fat. Traditional chili recipes often say you can skip the oil or butter, but that won’t work for venison chili. Venison is super lean, so it benefits from the addition of fat for extra flavor and texture.
- Season more at the end. I purposely keep the salt quantities conservative during the simmering process, as too much salt from the start can actually tighten the venison’s lean texture. Remember, you can always add more salt at the end!
- Rest before serving. Resting meat isn’t just for steaks or thick cuts- it’s also great for chili! I find letting it sit for about 15 minutes really lets the flavors settle.
Frequently asked questions
I wanted to avoid any gamey flavors from the start, so this spice mix completely balances it. I know some recipes call for adding cinnamon, but I find it actually makes the chili taste a little strange and doesn’t balance the flavors nicely.
Yes, easily. If you can’t find venison, I’ve made this chili with equal parts lean ground beef or lean ground lamb. I wouldn’t recommend using high-fat cuts, as they tend to pool the fat to the surface as the chili simmers.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Venison Chili
Video
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 1/2 pounds ground venison
- 1 1/2 tablespoons taco seasoning
- 1 teaspoon Italian seasoning
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 28 ounces diced tomatoes canned
- 15 ounces kidney beans canned
- 1/2 teaspoon chili powder optional
Instructions
- Add the oil to a large pot or Dutch oven and place over medium-high heat. Add the onion and garlic and cook until fragrant. Stir through the tomato paste.
- Add the ground venison and break it up using a wooden spoon. Cook until it is no longer pink.
- Add all the taco seasoning, Italian seasoning, cumin, smoked paprika, salt, and pepper, then pour in the tomatoes and beans and bring to a boil. Reduce the heat to medium and simmer for 20 minutes, stirring occasionally, until most of the liquid is absorbed.
- Remove the chili from the heat and let it sit for 15 minutes. Ladle into bowls and add your toppings of choice.
Notes
- TO STORE: Store the chilled leftover chili in an airtight container in the refrigerator for up to one week. I like to keep the leftovers in individual grab-and-go portions for meal prep.
- TO FREEZE: Store the chilled leftover chili in a freezer-safe container and freeze for up to 6 months. Let the leftovers thaw overnight in the fridge before reheating.
- TO REHEAT: Reheat chili in a pot set over medium heat or microwave single-serving portions in 30-second intervals.
Nutrition
More ways to cook venison
Originally published October 2023, updated and republished November 2025
So good Italian dish. When I invite friends for a game or tv night I could make this for them.
Yay! More venison recipes please!!!