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Best Dutch Oven Venison Chili with Beans – Easy Recipe

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This Dutch Oven Venison Chili with Beans is rich, smoky, and deeply satisfying. It’s the recipe that converted a chili-hater and is perfect for game day or cozy nights.

Ingredients

Scale
  • 2 pounds ground venison
  • 1 large yellow onion, diced (about 2 cups)
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 cups beef broth, low-sodium
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 cup dried pinto beans, cooked until tender (or 1 can pinto beans)
  • 1 tablespoon oil or bacon fat (for browning)
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, sliced green onions, crushed tortilla chips

Instructions

  1. Brown the venison: Heat 1 tablespoon oil or bacon fat in a Dutch oven over medium-high heat. Add venison in an even layer, let sit undisturbed for 3-4 minutes to develop a deep brown crust, then break apart and cook until no pink remains (6-8 minutes total). Transfer to a bowl with a slotted spoon, leaving rendered fat in the pot.
  2. Sauté aromatics: Reduce heat to medium. Add onion and bell pepper, cook 4-5 minutes until translucent. Add garlic and jalapeños, cook 1 minute until fragrant. Add a splash of broth if dry.
  3. Bloom spices: Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Stir constantly for 30-60 seconds until fragrant.
  4. Deglaze: Pour in 1/2 cup beef broth and scrape up browned bits from the bottom of the pot.
  5. Build chili: Return venison to pot. Add fire-roasted tomatoes (with juices), tomato sauce, remaining beef broth, Worcestershire sauce, and cooked pinto beans. Stir to combine.
  6. Simmer: Bring to a gentle boil, then reduce heat to low. Cover with lid slightly ajar and simmer for 1.5 to 2 hours, stirring every 20 minutes, until thickened and deep red.
  7. Add canned beans: About 15 minutes before serving, stir in kidney beans and black beans. Heat through.
  8. Finish with vinegar: Just before serving, stir in apple cider vinegar. Adjust salt and heat to taste.
  9. Serve: Ladle into bowls and top with desired garnishes.

Notes

For best flavor, do not rush the browning step. Toast spices for 30 seconds before adding liquid. Add apple cider vinegar at the end to brighten flavors. Chili tastes even better the next day. For a milder version, reduce cayenne and remove jalapeño seeds. For more heat, add extra jalapeño or chipotle powder.

Nutrition

Keywords: venison chili, Dutch oven chili, venison recipe, chili with beans, game meat chili, easy chili recipe

Find it online: https://fizzlefork.com/best-dutch-oven-venison-chili-with-beans-easy-recipe/