This isn’t going to be one of those recipe websites with five different chili recipes. I only make one kind of chili every year, and it’s this one. My Beef and Venison Chili recipe has a deep, meaty flavor, a balanced blend of chiles and spices, and nothing that would make a cowboy sneer at you when you serve it to him. Trust me, I’m extremely picky when it comes to chili. You’re going to make this recipe more than once.
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? I mean, 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. And if you’re gonna do it, use some really good beans. Just don’t tell any real cowboys I told you to do it.
- Stop the Scorch:
- Make sure to use a non-reactive pot with a thick bottom (I like this one).
- Scrape the entire bottom of the pot when you stir.
- My favorite topping suggestions are as follows:
- Sour cream
- Shredded cheddar
- Green onions
- Fresh jalapeños
Serving Suggestions
- Loaded Baked Potato: A baked potato soaks up all that bold Beef and Venison Chili 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.
- Serve it with the best gluten free Cornbread east of the Mississipi.
- 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 on medium heat, stirring occasionally until warmed through.
Final Thoughts
I’m not really ready for cozy sweater weather yet. I’m doing my best to get in the mood, but I haven’t felt like going up into the attic to pull out my collection of thick winter socks yet, which is something I usually get pretty pumped about. I think I rushed around too much this spring and summer and it honestly feels like I skipped both of those seasons. Or maybe it’s just that summer really is my favorite season.
But like it or not, winter is coming. And I don’t have a discretionary budget big enough to run away to the beach all winter long. So I might as well settle in, make some Beef and Venison Chili, and watch the Lions game. And if you’re wondering, I’ll be piling my chili on a baked potato with cheddar, sour cream and onions on top (in that order).
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.