Savory Venison Chili
Description
This hearty venison chili is a comforting, robust dish perfect for cold evenings or weekend gatherings. The lean venison shoulder is browned to lock in flavor, then simmered with diced tomatoes, kidney beans, and baby lima beans in a rich broth infused with chili powder, cumin, and marjoram. Crispy bacon adds a smoky depth that complements the earthy game meat, while red wine enhances the overall complexity. The result is a thick, savory stew with a satisfying texture and deep, aromatic flavors. Serve it hot over rice or barley for a complete meal that feels both rustic and refined. Ideal for family dinners or potlucks, this recipe balances protein, fiber, and bold spices in every spoonful.Ingredients
Directions
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Brown the bacon in a large skillet or Dutch oven over medium heat for about 10 minutes, or until golden brown and crisp.
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Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
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Pour off all but 3 tablespoons of the bacon fat from the pan.
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Add the chopped onion and carrot pieces to the skillet. Saut in the bacon fat for 57 minutes, or until the vegetables begin to soften.
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Add the cubed venison to the skillet. Brown the meat quickly over high heat, stirring occasionally, to seal in juices. Do not overcrowd the pan; work in batches if necessary.
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Stir in the chili powder, cumin, marjoram, and red pepper flakes. Cook for 1 minute to toast the spices.
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Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.
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Add the crushed tomatoes, tomato paste, chicken broth, kidney beans, and baby lima beans. Stir well to combine.
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Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 1 to 1.5 hours, stirring occasionally, until the venison is tender and the flavors have melded.
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Crumble the cooked bacon and stir it back into the chili just before serving.
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Serve hot over cooked rice or barley if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 204.7kcal
- % Daily Value *
- Total Fat 15.9g25%
- Saturated Fat 5.3g27%
- Cholesterol 17.4mg6%
- Sodium 649.6mg28%
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0.0g0%
- Sugars 0.2g
- Protein 14.0g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the chili to cool completely before transferring to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed to loosen consistency.
Substitutions: If venison is unavailable, substitute with lean beef chuck or bison. For a vegetarian version, omit the bacon and venison, increase the beans and vegetables, and use vegetable broth. Bacon can be replaced with smoked paprika for a smoky flavor without the meat.
Variations: Add diced bell peppers or jalapeos with the onions for extra color and heat. A spoonful of cocoa powder or a splash of hot sauce can deepen the flavor profile.
Tips: For richer flavor, brown the venison in batches to avoid steaming. If the chili is too thin after simmering, uncover it for the last 30 minutes to allow excess liquid to evaporate.
