Made with ground beef and venison for a deeper, meatier flavor, this Beef and Venison Chili is a fun twist on a ride-or-die fall and winter classic.
Ingredient Substitutions
- No Venison? You can sub with ground beef or bison, elk, or even lean pork. (If you don’t have a friend who hunts deer, ground venison is usually available at Whole Foods.)
- No chipotle in adobo? Use smoked paprika + pinch of cayenne + tomato paste and a splash of vinegar
- No beef stock? Chicken stock or bone broth is a good substitute.
- If you can’t have cow dairy, I recommend sheep’s milk yogurt instead. The consistency and tang do a great job of mimicking sour cream while being easier to digest for people with lactose intolerance.
Recipe Tips & FAQs
- Can I add beans? Yes, if you must. No but honestly, it’s a great way to stretch this recipe if you’re on a budget and simultaneously you’ll be making it healthier. Omg… I’m talking myself into adding them too! Definitely make sure they’re cooked before you drop them in.
- Make sure to use a non-reactive pot with a thick bottom (I like this one), it helps make sure the chili doesn’t burn to the bottom.
- Scrape the entire bottom of the pot when you stir so the chili doesn’t scorch.
- My favorite toppings suggestions are as follows:
- Sour cream
- Shredded cheddar
- Green onions
- Fresh jalapeños
Serving Suggestions
- Chili and potatoes are bon amis. A baked potato soaks up all that bold flavor and keeps things cozy without feeling too heavy—serve it plain or go big with these Potato Wedges (skip the dill, parsley, and feta sauce) piled high with chili, sour cream, cheese, and green onions.
- Grilled Veggies on the side (when you’re looking for balance.)
- I usually keep things on the lighter side here, so I won’t officially recommend Chili Cheese Nachos—though I fully support you following your heart.
Storage and Shelf Life
Make Ahead: Highly recommended! Chili tastes better the next day once all those ingredients have gotten to know each other.
Refrigerate: Holds well in an airtight container for 5-7 days.
Freezer: Portion and freeze in containers, leaving a ¼ inch gap at the top to make room for it to expand.
Reheat Instructions
Heat the desired quantity on the stovetop, stirring occasionally.
Final Thoughts
Anybody else ready for cozy sweater weather yet? All I need is a chunky wool knit, a freshly lit fire, crisp leaves underfoot and this Beef and Venison Chili, ladled over a steaming baked potato. It’s that kind of stick-to-your-ribs meal that completes a lazy Sunday— best spent watching football on the couch with my husband Chris (let’s GO Lions!)
Have you tried this recipe? Let me know what you thought in the comments below, it really helps build trust with readers, so I appreciate you sharing your experience! And don’t forget to subscribe to my newsletter for a fresh recipe delivered to your inbox once a week!
Beef and Venison Chili
Special Equipment
- 1 heavy bottomed 4 quart pot or larger with lid
Ingredients
- 2 pounds ground beef 85% lean, 15% fat
- 2 pounds ground venison
- 2 yellow onions (about 3 cups), small diced
- 3 cloves garlic (about 1 tablespoon) minced
- 1 tablespoon chili powder
- 2 tablespoons smoked paprika
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- ½ teaspoon ground cumin
- 2 tablespoons chipotle in adobo chopped finely
- 3 28 oz cans of crushed tomatoes
- 2 cups beef stock
- 1 tablespoon Sea salt
- Freshly cracked black pepper to taste
- Garnishes
- 1 cup sour cream
- 1 cup shredded cheddar
- ½ cup sliced green onions
Instructions
- Heat a large, heavy-bottomed, non-reactive pot on medium-high heat, no oil necessary. I suggest using an enamel covered cast iron pot such as a Le Creuset dutch oven.
- Cook 2 pounds of ground beef & 2 pounds of ground venison until well done and browned, breaking up the chunks of meat with a wooden spoon every couple of minutes. All the liquid in the pot will evaporate and then the meat will start to brown.
- Add the 3 cups of diced onion and 1 tablespoon of garlic and sauté until translucent, covered with a lid, about 10 minutes. Next mix in 1 tablespoon chili powder, 2 tablespoons smoked paprika, 2 tablespoons onion powder, 1 tablespoon garlic powder, ½ teaspoon cumin, and 2 tablespoons finely chopped chipotle in adobo. Season with 1 tablespoon sea salt and freshly cracked black pepper to taste.
- Add the 3 cans of tomatoes, and 2 cups of beef stock. Return the lid to the pot, and cook for 1 hour on low heat, stirring frequently. Check for seasoning.
- Ladle into soup bowls, then garnish with the divided sour cream, shredded cheese and green onions, if desired.
- The chili will hold in the refrigerator for up to a week, but make sure to cool it down properly. Fill a large container with ice water and place the uncovered container of chili in the ice water until it’s chilled. Then refrigerate.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.