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Hearty Ground Venison Chili with Beans

Ground venison chili with beans simmers in a Dutch oven with tomatoes, bell pepper, and warming spices. Kidney and pinto beans make this thick, hearty chili a filling dinner.
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Prep Time 15 minutes
Cook Time 1 hour 4 minutes
resting 5 minutes
Total Time 1 hour 24 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1.5 lb ground venison
  • 1 yellow onion medium, diced
  • 1 green bell pepper medium, diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.25 tsp cayenne pepper
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cups beef broth
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oil in a 6-quart Dutch oven over medium-high heat. Add the venison and cook for 6–8 minutes, breaking it into small crumbles, until browned and it registers 160°F on an instant-read thermometer.
  2. Add the onion and bell pepper and cook for 5–7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper and cook for 30 seconds, until fragrant.
  4. Stir in the tomato paste and cook for 1–2 minutes, stirring to coat the meat and vegetables.
  5. Add the crushed tomatoes, tomato sauce, and beef broth, stirring to combine. Bring to a gentle boil, reduce the heat to low, and simmer uncovered for 30 minutes, stirring occasionally.
  6. Stir in the kidney beans and pinto beans and simmer uncovered for 15–20 minutes, stirring occasionally, until the chili is thick and the beans are heated through.
  7. Remove the pot from the heat and let the chili rest for 5 minutes before serving.

Notes

For the best texture, break the venison into small crumbles as it browns. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free option, use certified gluten-free beef broth.