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+ servings
venison chili in bowl with cheese on the side

Venison Chili

Course Main Course
Cuisine American
Keyword Soup, venison
Prep Time 15 minutes
Cook Time 2 hours
Servings 8 people


  • 3 lbs ground venison
  • 1 large jalapeno diced
  • 1 medium green pepper diced
  • 1 large white onion diced
  • ¼ cup chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • ½ tablespoon cumin
  • ¼ teaspoon cinnamon
  • 1 teaspoon black pepper
  • ½ tablespoon salt
  • 15 oz can pinto beans
  • 15 oz can kidney beans
  • 14.5 oz petite diced tomatoes
  • 14.5 oz can diced tomatoes
  • 28 oz tomato sauce
  • 28 oz can crushed tomatoes


Stove Top Instructions

  • In a large pot, break apart ground venison and brown over medium heat.
  • When meat is almost browned, add peppers, and onions. When meat is cooked and veggies are slightly tender add chili powder, garlic powder, cumin, cinnamon, pepper and salt. Stir.
  • Add beans to chili meat and stir. Add diced tomatoes and petite diced tomatoes and stir. Add tomato sauce and crushed tomatoes and (you guessed it) stir.
  • Cook on low heat for 2 hours, stirring every 20 minutes or so.
  • Serve with cheese, sour cream, and crackers.

Slow Cooker Instructions

  • Follow steps for stop top preparation.
  • Once the chili would be ready to simmer on the stop top, ladle the chili into a slow cooker and cook on low 3-5 hours.

Instant Pot Instructions

  • Turn on the sauté setting on the pressure cooker.
  • Add the venison, onion, peppers, and celery. Sauté till the meat is browned and veggies start to become tender.
  • Add remaining ingredients and stir. Turn off the sauté function. Place the lid on the pressure cooker, and set nozzle not to vent.
  • Cook for 20 minutes. Release the pressure either manually or allow it to release naturally.