I call this a quick and easy venison chili, but if you’ve ever sat in tree stand in the Catskill Mountains in December, you know that the only part quick and easy about it is the cooking. This is my wife’s venison chili recipe that she has been refining for a couple of years. I like it since it is a great food storage recipe, using a lot of items out of the pantry and freezer, and it just tastes pretty damn good! This isn’t a simmer for hours type venison chili, this is a we need something for dinner tonight kind of venison chili!
Super Easy Venison Chili
- 1 lb of ground venison (my butcher adds 10% pork fat), turkey, or beef
- 1/2 Yellow onion, diced
- 1 clove of garlic, minced
- 15.5 oz can Pinto Beans
- 15 oz can Goya Black Bean soup
- 15 oz can Goya Red Beans in sauce
- 15.5 oz can of diced tomatoes with jalapenos
- 2 Tbs Tomato Paste
- 1 Tbs Olive Oil
- 1 tsp Dry Mustard
- 1 tsp Chili Powder
- 2 tsp Paprika
- Bay Leaf
- Black Pepper to taste
- Heat the Olive Oil in a medium pot or Dutch Oven. Add the onions and garlic and cook them for a few minutes.
- Brown the Venison in the pot
- Add the all the beans, tomatoes, and tomato paste
- Add the spices
- Bring to a simmer
The chili is ready to eat right after it comes to a simmer but it only gets better with time. My wife likes for it simmer for at least 2 hours before serving. This is a nice mild chili since our 2 year old eats, but to kick it up a notch I like Franks Hot Sauce or Sirracha (my new favorite hot sauce).
Check out our Venison Recipes Page for more great venison recipes!
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