Venison Chili

Venison Chili


  • 1 lb vension steak cut into small cubes
  • 1 can chili beans
  • 1 can black beans
  • 1 small can tomato paste
  • 1 small yellow onion minced
  • 1 tbsp canola oil
  • ancho chile
  • chipotle chile
  • chili powder
  • garlic powder
  • salt
  • pepper


  • Add oil to hot large pot and sear venison over medium-high heat in small batches, sprinkling each batch with salt and pepper as it cooks.
  • Using oil and meat drippings in pot, saute onions until translucent.
  • Add tomato paste and beans with their juices. Stir until well combined with onions. Add water if needed, but chili should be thick.
  • Reincorporate meat into mixture.
  • Add seasoning to taste.
  • When chili is bubbling throughout, reduce heat to low and simmer for 30 minutes.
  • Remove from heat and adjust seasonings if necessary.
  • Working in batches, pulse chili in food processor until beans are mashed and meat is shredded.
  • Serve with tamales, hot dogs, chips, or eat on its own.
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