18 Spicy Venison Chili Recipes Delicious

Kick your cooking game up a notch with these 18 spicy venison chili recipes that promise to deliver bold flavors and hearty satisfaction. Perfect for those chilly evenings or when you’re craving something with a bit of heat, each recipe is a treasure trove of taste waiting to be discovered. Dive in and find your next favorite dish that’ll have everyone asking for seconds!

Classic Venison Chili

So, you’ve bagged yourself some venison and you’re itching to turn that gamey goodness into a chili that’ll make your taste buds do the cha-cha? Let’s dive into a recipe that’s as bold and adventurous as the deer it came from.

Ingredients

• 2 lbs venison shoulder, ground
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 cup dark beer
• 28 oz canned whole tomatoes, hand-crushed
• 15 oz canned kidney beans, drained and rinsed
• 1 cup beef stock
• 1 tbsp apple cider vinegar
• Sea salt, to taste

Instructions

1. Heat a large Dutch oven over medium-high heat. Add clarified butter and allow it to melt until it shimmers.
2. Add the ground venison, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pot; work in batches if necessary.
3. Stir in the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Sprinkle in the ancho chili powder, ground cumin, and smoked paprika. Toast the spices with the meat for 1 minute to unlock their flavors.
5. Pour in the dark beer, scraping the bottom of the pot to deglaze. Allow the beer to reduce by half, about 4 minutes.
6. Add the hand-crushed tomatoes, kidney beans, beef stock, and apple cider vinegar. Stir to combine.
7. Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for 1.5 hours, stirring occasionally. Tip: The longer it simmers, the more the flavors marry.
8. Season with sea salt to taste. Tip: Always salt at the end to control the seasoning better.

Out of the pot, this chili boasts a rich, deep flavor with a slight kick, thanks to the ancho chili powder. Serve it over a bed of creamy polenta or with a side of crusty cornbread for a meal that’s as hearty as it is delicious.

Spicy Southwest Venison Chili

Oh boy, are you in for a treat! This Spicy Southwest Venison Chili is like a fiesta in your mouth, where the venison is the life of the party and the spices are the uninvited guests that somehow make everything better.

Ingredients

• 1.5 lbs ground venison, pasture-raised
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 2 cups beef stock, homemade preferred
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt, to taste

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until shimmering.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic, cooking until fragrant, approximately 1 minute.
4. Increase heat to medium-high, add the ground venison, breaking it apart with a wooden spoon, and cook until browned, about 7 minutes.
5. Sprinkle the chili powder, ground cumin, smoked paprika, and cayenne pepper over the venison, stirring to coat evenly.
6. Pour in the fire-roasted diced tomatoes, black beans, kidney beans, and beef stock, bringing the mixture to a simmer.
7. Reduce heat to low, cover, and let the chili simmer for 45 minutes, stirring occasionally.
8. Uncover, stir in the chopped cilantro and lime juice, and season with salt to taste.
9. Simmer for an additional 15 minutes to allow the flavors to meld.

Absolutely divine! This chili boasts a robust texture with a kick that’ll have you reaching for a cold one. Serve it topped with a dollop of sour cream and a sprinkle of extra cilantro for a dish that’s as visually stunning as it is delicious.

Slow Cooker Venison Chili

Kickstart your culinary adventure with this hearty Slow Cooker Venison Chili, a dish that promises to warm your soul and spice up your dinner routine without the fuss. Perfect for those days when you’d rather let the slow cooker do the heavy lifting while you binge-watch your favorite shows.

Ingredients

• 2 lbs venison shoulder, cubed
• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 cup dark beer
• 28 oz canned fire-roasted tomatoes
• 15 oz canned kidney beans, drained and rinsed
• 15 oz canned black beans, drained and rinsed
• 1 cup beef stock
• 1 tbsp brown sugar
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. Heat the clarified butter in a large skillet over medium-high heat until shimmering.
2. Add the cubed venison shoulder, searing on all sides until deeply browned, about 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure a proper sear.
3. Transfer the seared venison to the slow cooker.
4. In the same skillet, add the finely diced yellow onion, sautéing until translucent, about 5 minutes.
5. Add the minced garlic, ancho chili powder, ground cumin, and smoked paprika, stirring constantly for 1 minute to toast the spices.
6. Deglaze the skillet with the dark beer, scraping up any browned bits, then pour the mixture into the slow cooker.
7. Add the fire-roasted tomatoes, kidney beans, black beans, beef stock, brown sugar, sea salt, and black pepper to the slow cooker, stirring to combine.
8. Cover and cook on low for 8 hours or on high for 4 hours, until the venison is tender. Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking.
9. Adjust seasoning with additional salt and pepper if necessary before serving. Tip: Let the chili rest for 10 minutes after cooking to allow the flavors to meld beautifully.

Every bite of this chili offers a tender, melt-in-your-mouth venison experience, with a rich, smoky depth from the ancho chili and smoked paprika. Serve it over a bed of creamy polenta or with a side of crusty artisan bread for a meal that’s anything but ordinary.

Venison and Black Bean Chili

Ever find yourself staring into the abyss of your freezer, only to lock eyes with a package of venison that’s been giving you the cold shoulder? Well, it’s time to thaw that relationship with a Venison and Black Bean Chili that’s as bold and adventurous as the deer it came from.

Ingredients

• 1.5 lbs venison shoulder, cubed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 cup dried black beans, soaked overnight
• 4 cups beef stock
• 1 can (14.5 oz) fire-roasted tomatoes
• 1 tbsp apple cider vinegar
• Salt, to taste

Instructions

1. In a large Dutch oven, heat clarified butter over medium-high heat until shimmering.
2. Add cubed venison, searing on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add diced onion, cooking until translucent, about 5 minutes. Tip: Deglaze with a splash of beef stock to lift any fond for extra flavor.
4. Stir in minced garlic and diced red bell pepper, cooking for an additional 2 minutes until fragrant.
5. Mix in ancho chili powder, ground cumin, and smoked paprika, toasting the spices for 1 minute to unlock their aromas.
6. Return the seared venison to the pot, along with soaked black beans, beef stock, and fire-roasted tomatoes. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 2 hours, or until the beans are tender. Tip: Stir occasionally to prevent sticking and ensure even cooking.
8. Finish with apple cider vinegar and salt, adjusting to taste. Tip: The vinegar brightens the dish, so don’t skip it!

With a texture that’s hearty yet refined, this chili boasts a deep, smoky flavor profile that’s perfectly balanced by the brightness of the vinegar. Serve it over a bed of creamy polenta or with a side of crusty bread for a meal that’s anything but gamey.

White Venison Chili

Now, let’s dive into a dish that’s as wild as your uncle’s hunting stories but far more delicious—White Venison Chili. This isn’t your average chili; it’s a sophisticated twist on the classic, with a lighter, yet deeply flavorful profile that’ll have your taste buds doing the cha-cha.

Ingredients

• 1.5 lbs venison shoulder, cubed
• 2 tbsp clarified butter
• 1 large white onion, finely diced
• 3 cloves garlic, minced
• 2 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt, to precise measurement (start with 1 tsp)
• Fresh cilantro, chopped for garnish

Instructions

1. In a large Dutch oven, melt clarified butter over medium-high heat until it shimmers.
2. Add cubed venison shoulder, searing each piece until a golden crust forms, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Remove venison and set aside. In the same pot, sauté finely diced white onion until translucent, about 5 minutes.
4. Add minced garlic, ground cumin, smoked paprika, and cayenne pepper, stirring for 1 minute until fragrant.
5. Pour in chicken stock, scraping the bottom to deglaze the pot, then return the venison to the pot.
6. Simmer covered on low heat for 1.5 hours, or until the venison is fork-tender. Tip: Check occasionally to ensure the liquid doesn’t evaporate completely.
7. Stir in heavy cream and white beans, simmering uncovered for an additional 15 minutes. Tip: The chili should thicken slightly but remain creamy.
8. Adjust salt as needed, then serve hot, garnished with fresh cilantro.

Lusciously creamy with a hint of smokiness and a kick of heat, this White Venison Chili is a showstopper. Serve it in hollowed-out bread bowls for an edible presentation that’s as fun as it is flavorful.

Venison Chili with Dark Beer

Gather ’round, chili champions and beer enthusiasts alike, because we’re about to dive into a bowl of comfort that packs a punch with its rich, gamey flavors and a hoppy twist that’ll make your taste buds do a happy dance.

Ingredients

• 2 lbs venison shoulder, cubed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 cup dark beer (stout or porter preferred)
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 can (15 oz) kidney beans, drained and rinsed

Instructions

1. In a large Dutch oven, heat clarified butter over medium-high heat until shimmering.
2. Add cubed venison, searing until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, add diced onion, cooking until translucent, about 3 minutes. Tip: Scrape up the browned bits for extra flavor.
4. Stir in minced garlic, ancho chili powder, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute.
5. Pour in dark beer, scraping the bottom to deglaze the pot. Let simmer until reduced by half, about 5 minutes.
6. Add seared venison back to the pot along with fire-roasted tomatoes, beef stock, Worcestershire sauce, kosher salt, and black pepper.
7. Bring to a boil, then reduce heat to low, covering and simmering for 1.5 hours, stirring occasionally. Tip: The longer it simmers, the more tender the venison.
8. Stir in kidney beans, cooking uncovered for an additional 30 minutes until thickened. Tip: For a thicker chili, mash some beans against the side of the pot.

Serve this hearty venison chili with a dollop of sour cream and a sprinkle of sharp cheddar for a creamy contrast to the deep, smoky flavors. Or, go bold with a side of cornbread to soak up every last drop of that beer-infused goodness.

Smoky Venison Chili

Alright, buckle up, chili champions! Today we’re diving fork-first into a bowl of ‘Smoky Venison Chili’ that’s so robust, it might just kick your taste buds into next week. This isn’t your average, run-of-the-mill chili—oh no. We’re talking about a deep, smoky, slightly wild flavor that’ll have you questioning why you ever settled for anything less.

Ingredients

• 1.5 lbs ground venison
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp cayenne pepper
• 1 cup crushed tomatoes
• 2 cups beef stock
• 1 can (15 oz) kidney beans, drained and rinsed
• Salt, to taste

Instructions

1. Heat a large pot over medium-high heat and add the clarified butter, swirling to coat the bottom evenly.
2. Add the finely diced yellow onion to the pot, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper, cooking for 1 minute until fragrant.
4. Increase the heat to high and add the ground venison, breaking it apart with a spoon and browning it thoroughly, about 7 minutes.
5. Pour in the crushed tomatoes and beef stock, bringing the mixture to a boil before reducing the heat to a simmer.
6. Add the drained and rinsed kidney beans to the pot, stirring gently to combine.
7. Simmer the chili uncovered for 45 minutes, stirring occasionally, until the liquid has reduced and the flavors have melded beautifully.
8. Season with salt to taste, then remove from heat.

Every spoonful of this chili is a hearty embrace of smoky, spicy, and slightly gamey flavors, with a texture that’s both rich and comforting. Serve it topped with a dollop of sour cream and a sprinkle of sharp cheddar for a contrast that’s as bold as the chili itself.

Venison Chili with Cocoa Powder

Gather ’round, chili champions and cocoa connoisseurs, because we’re about to dive into a bowl of boldness that’ll make your taste buds tango. This isn’t just any chili—it’s a wild, cocoa-kissed adventure that’ll have you questioning why you ever settled for the mundane.

Ingredients

• 1.5 lbs venison, ground
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp cocoa powder, unsweetened
• 1 tbsp smoked paprika
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes, fire-roasted
• 1 cup beef stock, homemade preferred
• 1 tbsp apple cider vinegar
• Salt, to taste

Instructions

1. Heat a large Dutch oven over medium-high heat. Add clarified butter, allowing it to melt and coat the bottom evenly.
2. Add ground venison, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Stir in diced onion and minced garlic, cooking until translucent, about 3 minutes. This builds a flavor foundation.
4. Sprinkle cocoa powder, smoked paprika, cumin, coriander, and cayenne pepper over the meat. Stir to coat evenly, toasting the spices for 1 minute to unlock their aromas.
5. Pour in diced tomatoes with their juices, beef stock, and apple cider vinegar. Bring to a simmer, then reduce heat to low. Tip: A slow simmer melds flavors beautifully.
6. Cover and let simmer for 45 minutes, stirring occasionally. The chili should thicken slightly. Tip: If it’s too thick, add a splash of stock.
7. Season with salt to taste, then serve hot. Velvety with a deep, rich flavor, this chili pairs wonderfully with a dollop of sour cream or a sprinkle of sharp cheddar for a creamy contrast.

Velvety with a deep, rich flavor, this chili pairs wonderfully with a dollop of sour cream or a sprinkle of sharp cheddar for a creamy contrast. Or, go wild and serve it over a baked sweet potato for a sweet and savory twist that’s downright divine.

Texas Style Venison Chili

Venture into the wild, wild taste of the Lone Star State with a chili that packs as much punch as a Texas longhorn at a rodeo. This Texas Style Venison Chili is not just a meal; it’s a bold declaration of flavor, perfect for those who like their dishes with a side of adventure.

Ingredients

• 2 lbs venison shoulder, cubed
• 3 tbsp clarified butter
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp ground cumin
• 2 tbsp smoked paprika
• 1 tbsp dried oregano
• 1 tsp cayenne pepper
• 2 cups beef stock
• 1 can (14.5 oz) fire-roasted tomatoes
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dark chocolate, finely grated
• Salt, to taste

Instructions

1. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Add cubed venison shoulder in batches, searing each side for 3 minutes until deeply browned. Remove and set aside.
3. In the same pot, add finely diced yellow onion, sautéing for 5 minutes until translucent.
4. Stir in minced garlic, ground cumin, smoked paprika, dried oregano, and cayenne pepper, cooking for 1 minute until fragrant.
5. Deglaze the pot with beef stock, scraping up any browned bits from the bottom.
6. Return the seared venison to the pot, adding fire-roasted tomatoes, tomato paste, Worcestershire sauce, and finely grated dark chocolate.
7. Bring the mixture to a simmer, then reduce heat to low, covering and cooking for 2 hours until the venison is fork-tender.
8. Season with salt to taste, adjusting spices if necessary.

Kick back and savor the rich, smoky depths of this chili, where the venison melts in your mouth and the spices dance on your tongue. Serve it over a bed of creamy polenta or with a side of crusty cornbread for a meal that’s as hearty as it is unforgettable.

Venison Chili with Coffee

Oh, you thought chili couldn’t get any more macho? Buckle up, buttercup, because we’re about to introduce venison chili with a caffeine kick that’ll have you seeing flavors in 4K. Perfect for those days when you want your dinner to double as an adrenaline rush.

Ingredients

• 1.5 lbs ground venison, preferably shoulder cut
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 cup strong brewed coffee
• 14.5 oz can fire-roasted diced tomatoes
• 15 oz can kidney beans, drained and rinsed
• 1 cup beef stock
• 1 tbsp apple cider vinegar
• Salt, to precise measurement (start with 1 tsp)

Instructions

1. Heat a large Dutch oven over medium-high heat and add the clarified butter, swirling to coat the bottom evenly.
2. Add the ground venison, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Stir in the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Sprinkle in the ancho chili powder, ground cumin, and smoked paprika, stirring constantly for 1 minute to toast the spices. Tip: Toasting spices unlocks their full flavor potential.
5. Pour in the brewed coffee, scraping up any browned bits from the bottom of the pot, followed by the fire-roasted tomatoes, kidney beans, beef stock, and apple cider vinegar.
6. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 45 minutes, stirring occasionally. Tip: A slow simmer melds the flavors beautifully.
7. After 45 minutes, remove the lid and continue to simmer for an additional 15 minutes to thicken the chili to your desired consistency.
8. Season with salt, starting with 1 tsp and adjusting as needed, then remove from heat.

Alright, let’s talk about this beast of a chili. The venison brings a gamey depth that’s beautifully balanced by the smoky spices and the unexpected richness of coffee. Serve it over a baked sweet potato for a sweet and savory twist that’ll make your taste buds do a double take.

Sweet and Spicy Venison Chili

Oh boy, are you in for a treat! This Sweet and Spicy Venison Chili is like a cozy hug with a kick, perfect for those days when you want to spice things up without setting off the smoke alarm.

Ingredients

• 1.5 lbs ground venison, pasture-raised
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 cup beef stock, homemade preferred
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• Salt, to taste

Instructions

1. Heat a large Dutch oven over medium-high heat and add the clarified butter, swirling to coat the bottom.
2. Add the ground venison, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Transfer the venison to a plate and set aside. In the same pot, add the onion, garlic, bell pepper, and jalapeño, sautéing until softened, about 4 minutes.
4. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant. Tip: Blooming the spices enhances their flavor.
5. Return the venison to the pot, along with the diced tomatoes, beef stock, maple syrup, and apple cider vinegar. Bring to a simmer.
6. Reduce heat to low, cover, and let simmer for 45 minutes, stirring occasionally. Tip: A slow simmer melds the flavors beautifully.
7. Season with salt to taste and serve hot. Best enjoyed with a dollop of sour cream and a sprinkle of fresh cilantro.

Bold flavors and tender venison make this chili a standout. Serve it over a baked sweet potato for a sweet contrast that’ll have your taste buds dancing.

Venison Chili with Pumpkin

Picture this: a chilly evening, a game on the TV, and a bowl of venison chili with pumpkin that’s so good, it’ll make you forget about the score. This isn’t just any chili—it’s a wild, pumpkin-spiced twist on the classic that’ll have your taste buds doing the touchdown dance.

Ingredients

• 1 lb ground venison
• 1 cup pumpkin puree
• 2 tbsp clarified butter
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 cup beef stock
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• Salt, to taste

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add finely diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add ground venison, breaking it apart with a spoon, and cook until browned, about 7 minutes.
5. Sprinkle smoked paprika, ground cumin, and cayenne pepper over the meat, stirring to coat evenly.
6. Pour in beef stock, scraping the bottom of the pot to deglaze.
7. Add pumpkin puree, diced tomatoes, and black beans, stirring to combine.
8. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 30 minutes, stirring occasionally.
9. Season with salt to taste and simmer for an additional 10 minutes.

Rich and hearty, this venison chili with pumpkin boasts a velvety texture and a deep, smoky flavor that’s perfectly balanced by the sweetness of the pumpkin. Serve it topped with a dollop of sour cream and a sprinkle of fresh cilantro for a dish that’s as visually appealing as it is delicious.

Venison Chili with Cornbread Topping

Ready to dive into a dish that’s as wild and untamed as the deer it comes from? Our Venison Chili with Cornbread Topping is a hearty, soul-warming masterpiece that combines the rich, gamey flavors of venison with the sweet, comforting crumble of cornbread. It’s the culinary equivalent of a warm hug from a lumberjack.

Ingredients

• 1.5 lbs ground venison, preferably shoulder cut
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 cup beef stock, preferably homemade
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1 pasture-raised egg, lightly beaten
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the cornbread topping.
2. In a large cast-iron skillet, melt the clarified butter over medium heat. Tip: Clarified butter has a higher smoke point, making it ideal for searing.
3. Add the ground venison, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
4. Stir in the onion, garlic, and red bell pepper, cooking until softened, approximately 3 minutes.
5. Mix in the chili powder, cumin, smoked paprika, and cayenne pepper, toasting the spices for 1 minute to unlock their flavors.
6. Pour in the fire-roasted diced tomatoes and beef stock, bringing the mixture to a simmer. Let it cook uncovered for 20 minutes, allowing the flavors to meld.
7. While the chili simmers, whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
8. In another bowl, combine the buttermilk, beaten egg, and melted butter. Tip: Ensure your buttermilk is at room temperature to avoid clumping.
9. Gently fold the wet ingredients into the dry until just combined. Overmixing leads to tough cornbread.
10. Spread the cornbread batter evenly over the simmering chili in the skillet.
11. Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden and a toothpick inserted comes out clean.

Unleash this beast of a dish onto your table and watch as the tender, spicy venison chili pairs perfectly with the sweet, crumbly cornbread topping. Serve it straight from the skillet for a rustic presentation that’s as bold as the flavors within.

Venison Chili with Sweet Potatoes

Now, let’s talk about a dish that’s as wild as your uncle’s hunting stories but far more delicious—venison chili with sweet potatoes. It’s the kind of meal that’ll have you forgetting all about beef, with a rich, gamey depth that sweet potatoes complement like they were born to do.

Ingredients

• 1 lb ground venison, preferably from a recent hunt
• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp clarified butter
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) fire-roasted tomatoes
• 2 cups beef stock, preferably homemade
• 1 tbsp apple cider vinegar
• Salt, to taste

Instructions

1. Heat a large Dutch oven over medium-high heat and add the clarified butter, swirling to coat the bottom.
2. Add the finely chopped yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
4. Add the ground venison to the pot, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: For extra flavor, resist the urge to stir too often, allowing the meat to develop a nice sear.
5. Sprinkle in the smoked paprika, ground cumin, and cayenne pepper, stirring well to coat the meat and onions evenly.
6. Pour in the fire-roasted tomatoes with their juices, beef stock, and apple cider vinegar, then bring the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 20 minutes to meld the flavors. Tip: If the chili seems too thick, add a splash more beef stock to reach your desired consistency.
8. Add the diced sweet potatoes to the pot, cover, and continue to simmer until the potatoes are tender, about 15 minutes. Tip: To check for doneness, pierce a sweet potato cube with a fork; it should slide off easily.
9. Season with salt to taste, then serve hot. Venison chili with sweet potatoes is a hearty, flavorful dish that shines when topped with a dollop of sour cream or a sprinkle of sharp cheddar cheese. The sweet potatoes add a subtle sweetness that balances the gamey venison perfectly, making each spoonful a delightful contrast of flavors and textures.

Venison Chili with Quinoa

Zesty and bold, this Venison Chili with Quinoa is not your average bowl of red—it’s a wild ride of flavors that’ll have your taste buds dancing the two-step. Perfect for those chilly evenings when you crave something hearty yet sophisticated, this dish is a game-changer.

Ingredients

• 1 lb ground venison, pasture-raised
• 1 cup quinoa, rinsed
• 2 tbsp clarified butter
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) fire-roasted tomatoes
• 2 cups beef stock, homemade preferred
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• Salt, to precise measurement (1 tsp)

Instructions

1. In a large Dutch oven, melt clarified butter over medium heat until shimmering.
2. Add finely diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Introduce ground venison, breaking it apart with a wooden spoon, and cook until browned, approximately 7 minutes.
4. Stir in diced red bell pepper, fire-roasted tomatoes, and rinsed quinoa, mixing well to combine.
5. Pour in beef stock, followed by chili powder, smoked paprika, ground cumin, cayenne pepper, and salt, stirring to incorporate all spices evenly.
6. Bring the mixture to a boil, then reduce heat to low, covering and simmering for 25 minutes, or until quinoa is tender and liquid is absorbed.
7. Tip: For a deeper flavor, let the chili rest off the heat for 10 minutes before serving.
8. Tip: If the chili thickens too much, adjust with a splash of additional beef stock to reach desired consistency.
9. Tip: Garnish with fresh cilantro or avocado slices for a burst of color and freshness.

Lusciously thick with a smoky undertone, this chili is a masterpiece of texture and spice. Serve it in hollowed-out pumpkins for an autumnal twist or alongside a crisp, green salad for contrast.

Venison Chili with Hominy

Zesty and bold, this Venison Chili with Hominy is not your average bowl of red—it’s a wild ride of flavors that’ll have your taste buds dancing the two-step. Perfect for those chilly evenings when only a hearty, gamey chili will do, this dish is a playful twist on a classic, with hominy adding a delightful pop of texture.

Ingredients

• 1.5 lbs venison shoulder, diced into 1/2-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 (15-oz) can hominy, drained and rinsed
• 1 (28-oz) can crushed tomatoes
• 2 cups beef stock
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a large Dutch oven, heat clarified butter over medium-high heat until shimmering.
2. Add diced venison, searing until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, add onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in ancho chili powder, cumin, and smoked paprika, toasting for 1 minute until fragrant.
5. Return venison to the pot, adding hominy, crushed tomatoes, and beef stock. Bring to a simmer.
6. Reduce heat to low, cover, and let simmer for 1.5 hours, stirring occasionally.
7. Season with sea salt and black pepper, adjusting to your preference.
8. Garnish with fresh cilantro before serving.

Lusciously thick with a smoky depth, this chili pairs beautifully with a dollop of sour cream or a sprinkle of sharp cheddar. For an extra kick, serve with sliced jalapeños on the side.

Venison Chili with Chipotle Peppers

Today’s the day to ditch the mundane and dive into a bowl of bold, brawny flavors with our Venison Chili with Chipotle Peppers. Trust us, your taste buds will thank you for this wild ride.

Ingredients

• 1.5 lbs venison, ground
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 tbsp adobo sauce (from the chipotle peppers can)
• 1.5 cups beef stock, homemade preferred
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• Salt, to taste

Instructions

1. Heat a large Dutch oven over medium-high heat. Add clarified butter, allowing it to melt and coat the bottom evenly.
2. Add ground venison, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure proper browning.
3. Stir in diced onion and minced garlic, cooking until softened, about 3 minutes.
4. Incorporate chopped chipotle peppers and adobo sauce, stirring to combine. Cook for 1 minute to release the flavors.
5. Pour in beef stock and fire-roasted tomatoes, scraping the bottom of the pot to deglaze.
6. Add kidney beans, cumin, smoked paprika, oregano, and cayenne pepper. Stir well to combine.
7. Bring the chili to a simmer, then reduce heat to low. Cover and let it cook for 45 minutes, stirring occasionally. Tip: The longer it simmers, the deeper the flavors develop.
8. Season with salt to taste. Tip: Always taste before adding more salt, as the adobo sauce and beef stock already contain sodium.

Rich, smoky, and with just the right kick, this venison chili is a game-changer. Serve it with a dollop of sour cream and a sprinkle of sharp cheddar for a creamy contrast, or go all out with a side of cornbread to soak up every last drop.

Venison Chili with Maple Syrup

Who knew that venison and maple syrup could be the dynamic duo of your next chili night? This Venison Chili with Maple Syrup is a game-changer, blending the wild, robust flavors of deer meat with the sweet, caramel-like whispers of maple syrup. It’s like autumn decided to throw a party in your mouth, and everyone’s invited.

Ingredients

• 1.5 lbs ground venison
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 cup pure maple syrup
• 14.5 oz can fire-roasted diced tomatoes
• 15 oz can kidney beans, drained and rinsed
• 2 cups beef stock
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat a large Dutch oven over medium-high heat. Add clarified butter, allowing it to melt and coat the bottom evenly.
2. Add the finely diced yellow onion to the Dutch oven, sautéing until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Introduce the minced garlic to the onions, cooking for an additional 1 minute until fragrant.
4. Increase the heat to high and add the ground venison, breaking it apart with a wooden spoon. Cook until browned, approximately 6-8 minutes.
5. Stir in the chili powder, smoked paprika, and ground cumin, coating the meat and onions evenly. Tip: Toasting the spices with the meat enhances their flavors.
6. Pour in the pure maple syrup, fire-roasted diced tomatoes, kidney beans, and beef stock, stirring to combine.
7. Bring the mixture to a boil, then reduce the heat to low, simmering uncovered for 45 minutes. Tip: The chili should thicken slightly but remain hearty.
8. Season with sea salt and freshly ground black pepper, adjusting to your preference.

Gloriously rich and slightly sweet, this venison chili boasts a complex flavor profile that’s both bold and nuanced. Serve it over a bed of creamy polenta or with a side of crusty artisan bread for a meal that’s as unforgettable as it is delicious.

Conclusion

Kickstart your culinary adventure with these 18 Spicy Venison Chili Recipes that promise to delight your taste buds and warm your soul. Perfect for home cooks seeking bold flavors, this roundup is your gateway to discovering new favorites. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the chili love!

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