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Venison Chili

Venison Chili

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Scotch

Scotch

This is an excellent chili recipe for game meats. You can easily substitute venison with buffalo or boar as well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 802 kcal
  • 40%
  • Fat:
  • 36.9 g
  • 57%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 49.2 g
  • 98%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 551 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
  3. Mix everything together thoroughly and let simmer for about 20 more minutes.
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Reviews

LCAROSI
56

LCAROSI

12/31/2003

We used ground venison for this recipe and it was perfect. It was a great tasting chili. It would be wonderful served over rice. Also, be sure to cut up the cooked bacon. Its a hearty, manly chili, but don't be afraid.

BIGDOGREG
43

BIGDOGREG

12/31/2003

This is an excellent recipe. My boyfriend wnet hunting and came back with far too much venison to know what to do with. I found this recipes and as soon as I read the ingredients, I knew this was gonna be good. And it was! My boyfriend brought a batch in to work and all his co-workers devoured it immediately. We added extra of the hot spices because we like our chili to have more of a "kick". I will certainly make this recipe again. Friends have already asked for the recipe.

dancincat
42

dancincat

1/4/2011

Excellent!!!! A show stopper!! I made a few changes at the suggestion of some of the reviews: used 1 lb ground venison and 2 cans black beans, drained; did not add the salt; did not add oil (bacon has enough fat to cook the venison); cut wine back to 1 cup + used about 1/4 cup to deglaze pan after cooking bacon and venison; used entire small can of tomato paste (6 oz/5 tbsp); doubled the chili powder and cayenne pepper; left out cilantro (allergy); did not have red wine vinegar so used 2 tbsp of GOOD balsamic vinegar. Turned out a little sweet, but I used a Spanish fortified wine that already is sweet, so with the dark brown sugar a little too sweet. I will use same wine and cut back on the dark brown sugar next time. I also will add some chipolte peppers for some smoky heat. Can't wait to make it again!!

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