Venison Chili Recipe

Prepare ingredients

Chop the onion, dice the bell pepper, mince the jalapeño if using, and mince the garlic. Drain and rinse the canned kidney beans. Measure spices and have tomato products and stock ready.

Render bacon

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive oil over medium heat. Add the diced bacon and cook, stirring occasionally, until fat renders and pieces are crisp-tender, about 5–7 minutes. Remove most of the bacon with a slotted spoon to a paper-towel-lined plate, leaving about 1–2 tablespoons of fat in the pot.

Brown the venison

Increase heat to medium-high. Add the ground venison to the pot (in batches if necessary) and break it up with a spoon. Brown until no longer pink and excess moisture cooks off, about 6–8 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper while browning. Transfer the browned venison to a bowl and set aside, leaving rendered fat in the pot.

Sauté vegetables

If the pot is dry, add the reserved tablespoon of olive oil. Reduce heat to medium. Add the chopped onion and cook until translucent, 4–5 minutes. Add the diced bell pepper and minced jalapeño and cook another 3–4 minutes until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Develop base flavors

Stir in 2 tablespoons tomato paste and cook, stirring constantly, 1–2 minutes to caramelize slightly. Add chili powder, ground cumin, smoked paprika, dried oregano and brown sugar; cook 30–45 seconds to toast the spices.

Combine and simmer

Return the browned venison and most of the reserved bacon to the pot. Add the crushed tomatoes, fire-roasted diced tomatoes, beef/venison stock, Worcestershire sauce, and the drained kidney beans. Stir to combine and bring to a gentle simmer.

Simmer and adjust

Reduce heat to low, partially cover the pot, and simmer for 35–45 minutes, stirring occasionally, allowing flavors to meld and chili to thicken. Taste and adjust seasoning with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, or more chili powder for heat. If chili is too thick, add up to 1/2 cup extra stock or water and simmer 5–10 more minutes.

Finish

Uncover and simmer 5 minutes more to reach desired consistency. Stir and check final seasoning. If desired, mash a small portion of beans against the pot wall to thicken. Remove from heat and let rest 5 minutes before serving.

Portion chili into bowls (recipe makes about 4 generous servings).

Top each bowl with a sprinkle of grated sharp cheddar (about 1/4 cup per serving), a spoonful of sour cream if using, and 1 tablespoon sliced scallions (use both white and green parts for flavor and color). Sprinkle reserved crisp bacon pieces on top and garnish with chopped cilantro if desired.

Serve hot with optional sides such as cornbread, tortilla chips, or steamed rice.