Venison Chili

Name: Venison Chili
Total time: 45 min
Yield: Six to seven cups
Ingredients: 3 tablespoons vegetable oil; 1 large onion, finely chopped; 2 large cloves garlic, minced; 1 small hot green chili pepper, minced (optional); 1 1/4 pounds venison, cut into half-inch cubes (or beef round); 3/4 pound ground venison (or ground pork); 1 28-ounce can crushed tomatoes; 3 tablespoons red-wine vinegar; 2 1/2 tablespoons ground chili powder, plus a pinch; 2 tablespoons ground cumin; 2 tablespoons Worcestershire sauce; 1/2 teaspoon cayenne pepper, plus a pinch; 1 large green bell pepper, seeded and chopped; 2 teaspoons salt, or to taste; Freshly ground black pepper to taste; 1 10-ounce can red kidney beans, drained; 3 tablespoons masa harina or fine cornmeal, mixed with a little water into a smooth paste (see note)

By Joanna Pruess

Total Time: About 45 minutes
Rating: 5(117)
Notes: Read community notes

Featured in: FOOD; A CHILI WINTER

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Ingredients

Yield:Six to seven cups

3tablespoons vegetable oil
1large onion, finely chopped
2large cloves garlic, minced
1small hot green chili pepper, minced (optional)
1¼pounds venison, cut into half-inch cubes (or beef round)
¾pound ground venison (or ground pork)
128-ounce can crushed tomatoes
3tablespoons red-wine vinegar
2½tablespoons ground chili powder, plus a pinch
2tablespoons ground cumin
2tablespoons Worcestershire sauce
½teaspoon cayenne pepper, plus a pinch
1large green bell pepper, seeded and chopped
2teaspoons salt, or to taste
Freshly ground black pepper to taste
110-ounce can red kidney beans, drained
3tablespoons masa harina or fine cornmeal, mixed with a little water into a smooth paste (see note)

Ingredient Substitution Guide

Preparation

Step 1
Heat the oil in a very large skillet. Stir in the onion, garlic and chili pepper and saute over medium-high heat until the onion is just tender, about five minutes.
Step 2
Add the cubed and the ground venison and continue cooking for four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the kidney beans and masa harina. Bring the mixture to a boil, then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick.
Step 3
Stir in the kidney beans and masa harina and heat through. Taste and adjust the seasoning.

Tip

In the absence of masa hrina or cornmeal, the chili may be thickened by longer cooking.

Ratings

5 out of 5

117 user ratings

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Private Notes

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Cooking Notes

Ben3 years ago

Delicious recipe, it has a Tangy flavor from the Worcestershire & red vinegar that goes very well with venison's profile. We made some changes because of personal preferences: First, we made it a little less "meaty" by using only 1.5LBs venison, and compensated by using 2 cans of drained and rinsed beans (1 pinto and 1 kidney) in place of the 10oz of beans. Second, we cut back on the cumin since there is already a lot in the chili powder. Finally, we added some chopped cilantro at the end!

Kevin1 year ago

Great recipe. I used 2 lbs ground venison instead of the split between cubed and ground, tripled the beans, and added some tomato puree.

Tom2 years ago

Delicious! Added a full teaspoon of cayenne. Simmered for an hour before adding beans and masa marina, then another 45-60 minutes. Perfect heat, tender meat. Also added a can of black beans, because we like black beans. Served with homemade soft corn tortillas and a small dollop of sour cream.

Diann8 months ago

Used what I had on hand - Rotel and tomato paste. Red wine vinegar was an interesting addition and wasn't as overwhelming as expected. I like venison but this was my husbands first taste of it - he was pleased! It was surprisingly good and made a quick and hearty cold weather dinner.

Kevin1 year ago

Great recipe. I used 2 lbs ground venison instead of the split between cubed and ground, tripled the beans, and added some tomato puree.

Tom2 years ago

katie m2 years ago

I was worried about the spice and vinegar ratios, but it turned out great! I had only 1.5 lbs of venison steaks and no ground meat so we added about 2 cups of cattle beans (red kidney would also be good). I also tossed in some cubed butternut and 3 cups of veggie broth since we like our chili a little soupier. Served over pasta. Hearty and delicious!

Angel3 years ago

Use squash or sweet potato in place of green bell pepper

Lianne3 years ago

I can find very little fault in this recipe except that a half hour is not *exactly* long enough to break down venison stew meat. This could easily sit on the stovetop for a couple hours and—I imagine—would still be good. But anyway, it is tangy and full-flavored with a proper bit of spice. My eyes were watering as I ate my second bowl, but you can of course, bump the spice down (or up) depending on your preference. Recommended, particularly if you like venison.

JBH3 years ago

Easy and delicious. We have made it with a combination of venison stew meat with ground pork. A dash of creme fraiche and parsley or green onions at the end is great too.

Ben3 years ago

Es6 years ago

Easy and very tasty. I used about a pound of venison chop meat and a pound of venison minute steaks. I like dishes like these that can be made in advance and warmed up just before serving. I setved the chili over rice topped with tostados from Ecuador.

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