Entree: United States – Rocky Mountain West – Venison Chili (Hearty chili made with ground venison, tomatoes, beans, and warm spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground venison
- 2 tbsp (30 ml) vegetable oil or canola oil
- 1 large yellow onion, diced (about 8 oz (225 g))
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced (about 6 oz (170 g))
- 1–2 jalapeño peppers, seeded and minced (optional for extra heat), about 1 oz (30 g)
- 2 tbsp (15 g) chili powder
- 1 tbsp (8 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) dried oregano
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (6 g) unsweetened cocoa powder (optional, for depth)
- 1 (14 oz (397 g)) can (14 1/8 oz (400 g)) diced tomatoes with juices
- 1 (15 oz (425 g)) can (15 oz (425 g)) tomato sauce
- 2 (15 oz (425 g)) cans (15 oz (425 g) each) kidney beans, drained and rinsed
- 1 cup (240 ml) beef or game stock (or water)
- 1 tbsp (9 g) masa harina or cornmeal (optional, to thicken)
- 1 tbsp (15 ml) apple cider vinegar or lime juice (to brighten)
- Garnishes: shredded cheese, sour cream, chopped green onions, chopped cilantro (optional)

Show original ingredient measurements

- 1 lb (454 g) ground venison
- 2 tbsp (30 ml) vegetable oil or canola oil
- 1 large yellow onion, diced (about 8 oz (225 g))
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced (about 6 oz (170 g))
- 1–2 jalapeño peppers, seeded and minced (optional for extra heat), about 1 oz (30 g)
- 2 tbsp (15 g) chili powder
- 1 tbsp (8 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) dried oregano
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (6 g) unsweetened cocoa powder (optional, for depth)
- 1 (14 oz) can (400 g) diced tomatoes with juices
- 1 (15 oz) can (425 g) tomato sauce
- 2 (15 oz) cans (425 g each) kidney beans, drained and rinsed
- 1 cup (240 ml) beef or game stock (or water)
- 1 tbsp (9 g) masa harina or cornmeal (optional, to thicken)
- 1 tbsp (15 ml) apple cider vinegar or lime juice (to brighten)
- Garnishes: shredded cheese, sour cream, chopped green onions, chopped cilantro (optional)

Instructions

1. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add ground venison and brown, breaking it up with a spoon, about 6–8 minutes. Drain excess fat if necessary, leaving a tablespoon for flavor.
2. Add diced onion, bell pepper, and jalapeño (if using); sauté until softened, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
3. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, pepper, and cocoa powder if using. Cook 1–2 minutes, stirring, to toast the spices.
4. Stir in diced tomatoes with juices, tomato sauce, drained kidney beans, and stock. Bring to a simmer, scrape up any browned bits from the pot, and reduce heat to low.
5. Cover partially and simmer gently for 35–45 minutes, stirring occasionally, until flavors meld and chili thickens. If too thin, whisk masa harina into 2 tbsp (30 ml) water to make a slurry and stir in, cooking 5–10 minutes until thickened.
6. Stir in apple cider vinegar or lime juice, taste and adjust seasoning.
7. Serve hot with desired garnishes and cornbread or crusty bread.