Ground Venison Recipes

Ground venison is one of the best lean proteins you can cook with. It’s flavorful, cooks fast, and makes weeknight dinners easy. If you’ve ever worried venison might taste “gamey,” this recipe solves that — the spices and tomatoes balance the flavor perfectly.

This venison chili is hearty, simple, and great for leftovers.

Why Make This Recipe

• It’s a one-pot meal (less cleanup)
• Ready in about 30–35 minutes
• Great for meal prep and tastes even better the next day
• A perfect way to use ground venison in a comforting, familiar recipe

How To Make Venison Chili

Ingredients:

• 1 lb ground venison
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp oregano
• ¼ tsp cayenne pepper (optional)
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can black beans, drained
• 1 (28 oz) can crushed tomatoes
• 1 cup beef broth (or chicken broth)
• Salt + pepper, to taste

Optional toppings: shredded cheese, sour cream, avocado, cilantro, jalapeños

Directions:

1. Brown the venison: Heat olive oil in a pot over medium-high heat. Add venison and cook for about 5 minutes, breaking it up, until browned.
2. Add veggies + spices: Add onion and bell pepper. Cook 4–5 minutes until softened. Add garlic and cook 30 seconds. Stir in chili powder, cumin, oregano, cayenne, salt, and pepper.
3. Simmer: Add crushed tomatoes, broth, and both beans. Reduce heat to low and simmer 20–25 minutes, stirring occasionally, until thick. Taste and adjust salt.

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prep and 25 minutes to cook, so 35 minutes total. It makes 4 servings, and each serving is roughly 350–450 calories depending on toppings, with high protein thanks to the venison and beans.

How To Serve Venison Chili

Serve hot with toppings like shredded cheese, sour cream, avocado, or fresh cilantro. It’s also great with cornbread, tortilla chips, or rice.

How To Store Venison Chili

Let it cool, then store in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months.

Tips To Make Venison Chili

• Don’t overcook the venison while browning — it’s lean and can dry out.
• If you want it thicker, simmer a little longer uncovered.
• If it tastes too strong, add a small splash of broth or a spoon of sour cream when serving.
• Want less “venison flavor”? Add 1 extra tablespoon tomato paste when cooking the spices.

Health And Benefits Of This Recipe

Venison is a lean, high-protein meat, and this chili also includes beans for fiber and extra protein. It’s filling, balanced, and easy to fit into a high-protein meal plan.

Variation (If Any)

• No beans: skip beans and add extra peppers or diced zucchini.
• Spicy version: add jalapeños or more cayenne.
• Smoky version: add smoked paprika or chipotle powder.

FAQs

1. Does venison chili taste gamey? Not in this recipe — tomatoes, garlic, and spices balance the flavor really well.
2. Can I use ground beef instead of venison? Yes, 1:1 swap works.
3. Can I make it in a slow cooker? Yes — brown the meat first, then cook everything on low 4–6 hours.
4. Can I freeze venison chili? Yes, it freezes very well for up to 3 months.
5. How do I thicken chili fast? Simmer uncovered longer, or mash a few beans into the pot.
6. What toppings go best with venison chili? Sour cream, shredded cheese, avocado, and cilantro are the best.
7. Can I make it without beef broth? Yes — chicken broth or even water works, but broth tastes better.

Venison Chili

This hearty venison chili is a one-pot meal that's simple to make and packed with flavor, perfect for weeknight dinners and meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground venison
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp oregano
• ¼ tsp cayenne pepper (optional)
• 1 15 oz can kidney beans, drained
• 1 15 oz can black beans, drained
• 1 28 oz can crushed tomatoes
• 1 cup beef broth (or chicken broth)
• to taste Salt + pepper

Optional Toppings

• shredded cheese
• sour cream
• avocado
• cilantro
• jalapeños

Method

 

Browning the Venison

1. Heat olive oil in a pot over medium-high heat. Add venison and cook for about 5 minutes, breaking it up, until browned.

Adding Veggies and Spices

1. Add onion and bell pepper. Cook 4–5 minutes until softened. Add garlic and cook for 30 seconds. Stir in chili powder, cumin, oregano, cayenne, salt, and pepper.

Simmering the Chili

1. Add crushed tomatoes, broth, and both beans. Reduce heat to low and simmer 20–25 minutes, stirring occasionally, until thick. Taste and adjust salt.

Notes

Let the chili cool before storing in an airtight container. It can be kept in the fridge for up to 4 days or frozen for up to 3 months. For variations, you can skip the beans, make it spicier with jalapeños, or add smoky flavors with paprika.