Venison Chili
Prep time
Cook time
Total time
Chili is a great way to use that venison from hunting camp. Fresh venison, dried chilies, and just a touch of tomato create a full flavored chili that will keep you warm this winter season.
Recipe type: Main
Cuisine: American
Serves: 2 Qts.
  • 10 Dried chiles (2 of each ancho, pasilla, cascabel, morita, chipotle)
  • 1 cup Hot coffee
  • 1 cup Hot water
  • ½ lb. Bacon, diced
  • 1½ lbs. Ground venison or venison stew meat
  • 1 med. Onion, diced
  • 4 cloves Garlic, minced
  • 1 Tbsp. Smoked paprika
  • 1 Tbsp. Cumin
  • ¼ tsp. Cinnamon, ground
  • 2 tsp. Kosher salt
  • 1 tsp. Fresh ground black pepper
  • 3 Tbsp. Tomato paste
  • 1 Tbsp. Molasses
  • 1 Tbsp. Agave nectar
  • 1 qt. Beef broth
  • 1 ea. Bay leaf
  • 1 can Pinto beans, rinsed and drained
  • Garnishes: Sour cream, jalapeƱo slices, cilantro, corn chips, tortilla chips, onions, cheese
  1. In a large bowl, combine chiles, hot coffee and hot water. Cover with plastic wrap. Let sit for 30 minutes to an hour. Add mixture to a blender. Cover and blend on high until smooth. Set mixture aside while cooking bacon.
  2. In a large saucepan, cook bacon over medium heat until crisp. Transfer to a plate lined with paper towels, reserving 2 tbsp. of bacon grease in the saucepan.
  3. Brown venison meat in remaining bacon grease over medium high heat until cooked well browned. Add onion and next 6 ingredients. Reduce heat to medium. Cook for 3-5 minutes or until onion is softened.
  4. Stir in pureed Chile mixture and remaining ingredients except garnish. Cover and cook on low for 1 hour, stirring about every 15 minutes. Adjust salt and pepper to liking and serve with desired garnishes.
Recipe by Little Rusted Ladle at