Venison Chili – Slow Cooker + Stovetop Directions

This venison chili is hearty, easy and perfectly spiced, with ground venison, kidney beans, tomatoes and a simple blend of spices. It can be made in the slow cooker or on the stovetop, and you can use ground beef if you don’t have venison. The chili itself is naturally gluten-free and dairy-free.

It’s a great way to use ground venison after hunting season. The chili in the photos was made in a slow cooker, but I’ve also tested it on the stovetop.

Ingredients

Please scroll down for the full recipe. These are just notes on select ingredients.

• Ground venison – the recipe uses 1 pound (453 grams). You can use ground beef instead; if you do, omit the tablespoon of olive oil. Ground turkey is another option. If using turkey, cook it to 165 °F (74 °C).
• Kidney beans – I’m a Texan and I love beans in my chili! Dark or light kidney beans work well, but pinto or black beans are other options. If you’d rather leave out the beans, you could add potatoes or more vegetables for bulk, although that changes the recipe.
• Chili powder – if you don’t like spicy food, start with half the amount and add more to taste.

For toppings, I love cheese, but you can also use sour cream or plain Greek yogurt, chopped green onions or raw onions (which I know aren’t for everyone!), cilantro or diced avocado. Jalapenos or green chiles add heat, while bell peppers are another option. Skip the cheese, sour cream and yogurt to keep the finished chili dairy-free.

How to Make It

You’ve got two options here! The full instructions and ingredient amounts are in the recipe card below.

Slow Cooker

Cook the onion in olive oil, add the garlic, then brown the venison in the same skillet. Transfer it all to the slow cooker, add the remaining ingredients and cook on high for 4 hours or low for 6 hours. I think it’s best to stick to those times for the flavor and texture rather than leave the chili cooking overnight.

Stovetop

Cook the onion and brown the venison in a large skillet. Add the remaining ingredients, including the garlic, bring to a boil and reduce to a simmer. Cover and cook on medium-low for 30-45 minutes, stirring every 10 minutes. If the chili seems too dry, add up to 1 cup of extra water, 1/4 cup at a time. Turn off the heat and let it sit for 15 minutes before serving.

How to Reduce the Gamey Flavor of Venison

Some wild venison has a stronger, more gamey flavor than other venison. If you’re not used to it, one option is to soak the ground venison in milk or buttermilk before cooking. Put the meat in a bowl, cover it with milk or buttermilk, cover the bowl and refrigerate it overnight. Drain and discard the soaking liquid before browning the meat. There’s no need to rinse the raw meat, which can spread bacteria around your sink.

The soak is optional and isn’t part of the recipe card. If you want to keep the chili dairy-free, skip it. You may also find that your venison has a mild enough flavor that you don’t need to do anything to it before cooking.

Make Ahead & Storage

You can make this chili ahead. Refrigerate leftovers promptly in shallow, airtight containers for up to 4 days. Reheat on the stovetop over low heat until the chili is hot throughout (165 °F / 74 °C).

To freeze, cool the chili promptly, transfer it to airtight freezer containers and write the date on them. It will maintain its taste for about 6 months. Thaw in the refrigerator and reheat thoroughly before serving.