The Easiest and Tastiest Venison Chili Recipe on the Internet

I love home cooking. And I love eating wild game – especially when I’ve shot and butchered it myself. Recently I shared a photo of some venison chili I’d cooked up and a few of you asked for my (super easy and taste) recipe. So here it is.

But before we get to the recipe proper, I want to talk about the meat. I go hunting quite regularly and this venison (deer meat) was from one of those trips. You respect what you eat a lot more when you:

1. Gave it the most humane and quick death possible.
2. Were there at the point at which its life ended.
3. Butchered and prepared it.

I grind my own meat now that I invested in my own grinder. Here in the UK, we call that ‘mince’ and the machine is a ‘mincer’. I use a KitchenAid mincer attachment which bolts right on to the front of the KitchenAid mixer – Amazon which will produce two to four kilos (five to nine pounds) of ground meat per hour.

Venison has a low fat content and you might want to add some fat for extra flavour and texture. I use one part pork belly to four parts diced venison but any fatty cut of meat will do.

My Super Easy Venison Chili Recipe

To make this chili you will need:

• Large frying pan, skillet or wok
• Chopping board
• Sharp knife

Ingredients (serves four)

• 2 tablespoons cooking oil
• 450g of minced (ground) venison
• 1 large onion, finely diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Sea or rock salt
• Ground black pepper
• 400g chopped tomatoes
• 1 tablespoon tomato paste
• 400g tinned kidney beans, drained
• 100ml water

Method – Cooking time 30 minutes.

1. Heat half the oil and brown the meat over a medium to high heat. Set to one side.
2. Lower the heat and add the rest of the oil and soften the onion until translucent (a little bit see through).
3. Add the meat back in and mix together, adding the spices, salt and pepper to taste.
4. Next add the chopped tomatoes and tomato paste, stirring over a medium heat until all mixed through.
5. Finally add the kidney beans and stir through. Lower the heat and simmer gently for 15 to 20 minutes, adding a little water if the chili is getting too dry.
6. Serve with cornbread or potato wedges and guacamole.

Final Thoughts

You could do this recipe with beef or any other ground meat if you don’t have access to venison. You could try pinto or black beans. Add more chili if you like it hot. One teaspoon of chili powder makes quite a mild dish.

If you like the idea of hunting, living sustainably and providing food for yourself, then you’ll love my new book The Self Provisioner which is out now on Amazon kindle and paperback versions. Get it here: