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Easy Dutch Oven Venison Chili with Beans

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A hearty, one-pot venison chili made with ground venison, beans, and a rich blend of spices. Perfect for weeknights, this recipe delivers deep, savory flavor in about 45 minutes.

Ingredients

Scale
  • 1 ½ pounds ground venison
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 cup beef broth
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños, crushed tortilla chips

Instructions

  1. Prep the ingredients: dice the onion and bell pepper, mince the garlic, drain and rinse the beans, measure out the spices, and open the cans of tomatoes and tomato sauce.
  2. Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the ground venison and cook, breaking it apart, until browned and no longer pink (6–8 minutes). Use a slotted spoon to transfer the meat to a plate; leave any rendered fat in the pot.
  3. Reduce heat to medium. Add the remaining 1 tablespoon of olive oil. Add the diced onion and bell pepper, and cook until soft and translucent (about 5 minutes), scraping up browned bits. Add the minced garlic and cook for 1 minute more.
  4. Add the chili powder, cumin, smoked paprika, and dried oregano to the pot. Stir constantly for 30 seconds to 1 minute until fragrant.
  5. Return the browned venison to the pot. Add the diced tomatoes (with juices), tomato sauce, drained beans, and beef broth. Stir to combine.
  6. Bring the chili to a gentle boil, then reduce heat to low. Cover the pot with the lid slightly ajar and simmer for 25–30 minutes, stirring occasionally. For a thicker chili, remove the lid for the last 10 minutes.
  7. Taste and season with salt and black pepper as needed. Let the chili rest off the heat for 5 minutes before serving.

Notes

For best flavor, brown the venison in batches to avoid steaming. Season in layers—add a little salt when browning the meat and sautéing the onions. If the chili is too thin, simmer uncovered for 10–15 minutes. Leftovers taste even better the next day.

Nutrition

Keywords: venison chili, Dutch oven chili, easy chili recipe, ground venison, one-pot chili, weeknight dinner

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