venison chili | Country Huntress

This past weekend, I cooked up a batch of delicious and easy venison chili! With the cold winter months, nothing is better than a warm bowl of chili.

I love chili that’s simple—meat and beans. Add in peppers, corn, and celery and I feel it begins to border on becoming a stew.

This is an easy recipe with only 7 ingredients.

Country Huntress Venison Chili

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 5
Calories: 333 per serving

What you’ll need:

1 lb of ground venison (beef or turkey could be used too)
Four 10 ounce cans of diced tomatoes and green chiles
Two 14.5 ounce cans of pinto beans (or whatever bean you like best, kidney or black beans would work well too)
One large onion (chopped)
Three cloves garlic (minced)
1-2 tablespoons Chile Powder (Depending on how much heat you like, add to your preference, I love spicy food so I use 2)
1/2 tablespoon Ground Cumin

Directions:

– Heat a large pot over medium heat, add olive oil and brown one pound of ground venison

– Add in the chopped onion and minced garlic once the ground venison is browned. Cook until the onions are soft (about 5 minutes)

– Drain the liquid from the two cans of beans and rinse with water. Add those into the pot and the tomatoes with green chiles

– Add in 1-2 tablespoons of chile powder and half a tablespoon of cumin

– Mix all the ingredients together and bring to a boil

– Reduce the heat to low, cover, and let simmer for at least 20 minutes

Brown the ground venison

Add in onion and minced garlic, cook until onion is soft.

Combine all ingredients, bring to a boil and simmer.

You can simmer anywhere from 20 minutes up to an hour. I think the flavors develop more the longer you let it simmer. But if you’re rushing to get dinner on the table, 20 minutes will do!

The chili definitely has a kick to it from all the chile powder. I love spicy food. If you don’t, maybe add only a tablespoon of chili powder. I’m definitely an “eyeball” the measurements cook, so feel free to change what you’d like to your preferences. This is a great base chili you can really make your own.

To top it off, I add a nice dallop of sour cream. This helps cut down the spicy heat when you’re eating it. You can also add cheese, green onion, or olives.

Try it out and let me know what you think in the comments below!