Easy Dutch Oven Venison Chili

Looking for a rich, hearty chili that gets the most out of your ground venison? Our rich, intensely flavored venison chili combines lean, flavorful meat with chili powder and a secret ingredient: cocoa powder – for a depth of flavor that will have everyone reaching for seconds.

A bowl of venison chili topped with sliced green onions and shredded cheese, garnished with jalapeño slices.

The natural leanness of venison actually works in our favor, providing a clean canvas on which to build layers of flavor. Earthy ancho chili brings warmth and complexity, while a touch of cocoa powder adds that mysterious richness that keeps everyone guessing and coming back for more.

This recipe solves the common challenge of working with lean venison, ensuring that the venison remains tender and flavorful during slow cooking. It’s a smart way to make the most of your harvest by creating a pot of chili that will also contain beef devotees asking for the recipe.

Ingredients

Oil
Onion
Ground venison
Red and green peppers
Garlic cloves
Kosher salt
Ancho & Regular Chili powder, cumin, cocoa powder, cayenne pepper and Girls can grill brisket
Ketchup to thicken and sweeten the recipe
Diced tomatoes
Beer
Balsamic vinegar and Worcestershire sauce for depth
Beef broth

How to make this simple chili with venison recipe

Stir fry basics: In a large Dutch oven, heat the oil over medium-high heat and sauté the onion until soft.
Brown the venison: Add the ground venison, breaking it up with a wooden spoon as it cooks until browned.
Increases flavor: Stir in the peppers, minced garlic and spices, then deglaze the pan with the beer.
Simmer: Pour in the tomato vinegar, Worcestershire and stock, then leave to simmer to blend the flavours.

A pot on the stove containing browned chopped venison, chopped green and red peppers and onions, stirred with a wooden spoon.

Venison and Carnivorous Chili Recipe Tips for Girls

Depth of Flavor: The addition of cocoa powder enriches the chili with a deep, earthy backbone that complements the venison.
Cook slowly: Letting the chili simmer slowly ensures that all the flavors are perfectly combined and the venison becomes tender. This, like all chili peppers, is best reheated the next day, giving the flavors time to marry.
The Battle of the Beans: Some purists (aka, Texans) will die on the hill that chili should never have beans. Let’s not get into the middle of this debate, but if you want to add beans, we recommend the dark ones.

Two bowls of venison topped with grated cheese and herbs on a wooden table with burlap and plaid underneath, surrounded by greenery and an antler.

How to serve venison chili

Serve hot in bowls, topped with shredded cheddar cheese, onions, green onions, sour cream and jalapeños or one of your favorite chili seasonings for a truly satisfying meal.

Leftovers and reheating

Allow to cool completely and store any leftovers in airtight containers in the refrigerator.

To heat: Reheat on the stove in a saucepan over low heat or in the microwave, adding a splash of stock if necessary to maintain moisture.

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Want a rich, flavorful chili that makes the venison shine? Our recipe shows how ancho chile and cocoa powder transform lean venison into a deeply satisfying chili.

Cooking modePrevent the screen from going to sleep

Preheat a large Dutch oven over medium-high heat.
Add the oil and swirl to coat the pan.
Add the diced onion and cook, stirring occasionally, for 5 minutes, until softened.
Add the ground venison and cook for 10-12 minutes, breaking it up with a wooden spoon, until browned.
Add the diced peppers and cook 3 to 5 minutes longer.
Add the garlic, salt, chili powder, cumin, cocoa powder, and cayenne pepper.
Toss to coat and add the ketchup, mixing well.
Slowly stir in the beer, deglazing the pan with a wooden spoon as needed to scrape up any browned bits.
Add the tomatoes.
Then add the balsamic vinegar, Worcestershire, and 2 cups beef broth.
Bring to the boil and then reduce the heat to low.
Cover and let simmer for 45 minutes, stirring occasionally and adding more beef stock, if necessary, to keep the chili moist.
Remove from the heat and let cool for 5 minutes before spooning into bowls with your favorite chili toppings.

It’s best to prepare this chili the day before so that the flavors marry.
If you don’t have ancho chili powder, use regular dark chili powder instead. Ancho chili powder adds an earthy touch to the recipe.
Girls can grill brisket it’s an improved SPG (salt, pepper, garlic) blend, using the subtle heat of guajillo pepper that really makes it pop. If you don’t have this, leave it out. But we recommend ordering a bottle – it’s that good.

Course: Main course

Kitchen: American