This easy Venison Chili is hearty and delicious, perfect for the cold months of hunting season or any time you have ground venison in your freezer.
- 2 tablespoons olive oil
- 2 onions chopped
- 1 green bell pepper stemmed, seeded, and chopped
- 1/4 cup chili powder
- 1 tablespoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- 4 cloves garlic minced
- 2 pounds ground venison
- 2 (15.5 ounce) cans kidney beans drained and rinsed
- 2 (14.5 ounce) cans fire-roasted diced tomatoes with green chiles, undrained
- 1 (28 ounce) can tomato puree
- Shredded cheese, sour cream, and scallions for serving, optional
- Heat oil in a large stock pot or Dutch oven over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, coriander, oregano, thyme, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
- Stir in garlic until fragrant, about 30 seconds. Add venison and cook, breaking up the clumps with a spoon, until the venison is no longer pink, about 5 minutes.
- Stir in kidney beans, tomatoes, and tomato puree. Bring to a simmer, cover, and cook for 30 minutes.
- Remove lid and continue to simmer for 30 minutes longer. Season to taste with salt and pepper.
- Serve with preferred toppings including cheese, sour cream, and scallions.
Adapted from the America’s Test Kitchen Family Cookbook All-American Beef Chili.