Deer Camp Venison Chili Recipe in 5 Steps for a Perfect Meal
This Deer Camp Venison Chili Recipe combines ground venison, veggies, and rich spices in a simple 5-step process. It’s gluten-free, and full of warming flavors, making it perfect for chilly evenings.
Equipment
- Large Dutch Oven or Stock Pot Essential for simmering the chili and allowing flavors to meld.
- Wooden Spoon or Spatula For stirring without scratching the pot.
- Knife and Cutting Board Necessary for chopping onions, garlic, and vegetables.
- Measuring spoons To ensure the right amount of spices for a balanced flavor.
- Can opener To easily open canned tomatoes and beans
- Stirring spoon For mixing the chili ingredients thoroughly as they cook.
Ingredients
- 1 lb Ground venison Lean and flavorful, perfect for a rich chili base
- 1 cup Mixed veggies carrots, peas, corn, Adds color, texture, and natural sweetness
- 1 Onion (diced) Brings savory depth and sweetness when cooked down
- 2 cloves Garlic minced, Enhances flavor with aromatic richness
- 1 can Tomatoes (diced) 15 oz , Adds chunky texture and balances richness with acidity
- 1 can Kidney beans or black beans 15 oz , Optional, adds heartiness and fiber (can be omitted for bean-free chili)
- 1/2 cup Chicken broth Rich, savory base that ties all the flavors together
- 2 tbsp Tomato paste Adds concentrated tangy flavor and thickens chili
- 1 tsp Chili powder Signature chili flavor with a hint of heat
- 1 tsp Cumin Smoky, earthy flavor that complements venison
- 1 tsp Smoked paprika Adds a warm, smoky flavor
- 1/2 tsp Salt Adjust to taste to balance flavors
- 1/4 tsp Black pepper Adds an extra kick of spice
- Shredded cheddar cheese (Optional) For a rich, melty topping
- Sour cream or Greek yogurt (Optional) Adds creaminess and tang for balance
- Chopped cilantro or green onions (Optional) Fresh garnish for a vibrant finish
Instructions
- Brown the venison: In a large pot, heat some oil over medium-high heat. Add ground venison and cook until browned, breaking it up into small pieces. Drain any excess fat.
- Add the vegetables: Add diced onion, garlic, and mixed vegetables (carrots, peas, and corn) into the pot. Cook until the vegetables soften and the onions become translucent, about 5-7 minutes.
- Mix in the spices: Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to coat the venison and vegetables evenly. Let the spices bloom for 2-3 minutes.
- Simmer the chili: Add beef broth to the pot and stir to combine. Bring the mixture to a simmer, cover, and cook for 30-45 minutes, allowing the flavors to meld together.
- Adjust seasoning and serve: Taste the chili and adjust the seasoning if needed. Serve hot with gluten-free cornbread or a side of your choice. Enjoy!
