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Cozy Dutch Oven Venison Chili with Beans – Best Easy Recipe

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A hearty, deeply flavorful venison chili made in a Dutch oven with beans, fire-roasted tomatoes, and a rich spice blend. This recipe tames the gamey taste of venison through proper browning and slow simmering, creating a comforting meal perfect for cold weather.

Ingredients

Scale
  • 2 tablespoons olive oil (or bacon fat)
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 2 pounds ground venison
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 2 cups low-sodium beef broth
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 2 bay leaves
  • 4 slices bacon, diced (optional)
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 teaspoon brown sugar (optional)
  • 1 tablespoon masa harina (optional, for thickening)

Instructions

  1. Prep your ingredients: dice the onion, bell pepper, and garlic; rinse and drain the beans; measure out spices into a small bowl.
  2. Render the bacon (optional): Place Dutch oven over medium heat, add diced bacon, cook 5-7 minutes until crispy. Remove bacon bits with slotted spoon, leave fat in pot. If skipping bacon, add 2 tablespoons olive oil.
  3. Brown the venison in batches: Increase heat to medium-high. Add half the ground venison, cook 4-5 minutes without stirring too much until deep brown crust forms. Break up meat, transfer to plate. Repeat with remaining venison.
  4. Sauté the aromatics: Reduce heat to medium. Add diced onion and bell pepper, cook 5-6 minutes until soft, scraping up browned bits. Add minced garlic, cook 1 minute until fragrant.
  5. Bloom the spices: Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Cook 1-2 minutes, stirring constantly.
  6. Combine everything: Return browned venison (and bacon bits if using) to pot. Add fire-roasted tomatoes, tomato sauce, beef broth, Worcestershire sauce, brown sugar, and bay leaves. Stir well.
  7. Simmer low and slow: Bring to a gentle boil, reduce heat to low. Cover with lid slightly ajar. Simmer for 1 hour, stirring occasionally.
  8. Add the beans: After 1 hour, stir in drained kidney beans and pinto beans. Simmer uncovered for 30 minutes until chili thickens.
  9. Thicken (optional): Whisk 1 tablespoon masa harina with 2 tablespoons cold water until smooth. Stir into chili and simmer 5 more minutes.
  10. Finish and rest: Remove bay leaves. Taste and adjust seasoning. Let rest off heat for 10 minutes before serving.

Notes

Don’t skip browning the venison in batches – it builds flavor. Venison is very lean, so watch heat to prevent drying out. Chili tastes even better the next day. For extra thickness, use masa harina slurry. Can be made in slow cooker: brown meat and sauté aromatics first, then cook on low 6-8 hours, adding beans in last hour.

Nutrition

Keywords: venison chili, Dutch oven chili, venison recipe, chili with beans, game meat chili, comfort food, winter recipe, wild game

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