Everyone has their favorite chili recipe; this is ours! We are lucky enough to have hunters in our household and a freezer stocked with wild, lean, ground venison. And it makes the most spectacular chili without a hint of “gamey” flavor. This recipe is very flexible as well, so simply use chicken, turkey, or ground beef if you prefer. The addition of sausage to this recipe is what gives it a special kick. The local business that processes our venison every year makes spectacular, spicy sausage; but you can substitute chorizo or even a nice, hot Italian sausage (which I find even the smallest upland grocers tend to stock. We love Uncle Charley’s if you can find it).
A few bonus points? You can make and eat this recipe within 30 minutes, or you can make this early and allow it to bubble away–covered and on low–all day in a Dutch oven if it suits you. I find the longer I allow it to simmer, the better it tastes and the better the house smells! This chili also makes a spectacular addition to nachos, which is often how we use any leftovers. It also freezes beautifully to serve as a handy dinner on nights you roll into your country house after a long commute or want to hit the couch after a long, fall hike.
Venison Chili (Serves 6)
1 lb. spicy sausage, bulk or casings removed (we use Hot Italian)
2 lbs. ground venison (or substitute ground chicken, turkey, or beef)
3 Tbs. chili powder
1 Tbs. ground cumin
1 yellow onion, chopped
3 cloves garlic, minced or grated on microplane
1 red bell pepper, chopped
1 (15 oz.) can red kidney beans, drained and rinsed
1 (12 oz.) bottle beer (Lager-style or similar. I’ll grab any spare from a six pack. Just not IPA)
1 (28 oz.) can diced tomatoes. I prefer San Marzano, if you can find them.
1 Tbs. Thai chili sauce (or to taste)
1 Tbs. ketchup (or to taste)
Toppings: Cilantro, sour cream, fresh lime (quartered), grated cheddar (we love smoked cheddar, scallions, sliced fresh jalapeno, and tortilla chips.
- Heat a large Dutch oven over medium high heat with 1-2 Tbs oil (enough to coat bottom). Add sausage, crumbling as it cooks (about 2 min.) Push sausage to sides and add ground venison. Crumble as the venison browns (about 5-6 min) and season with the chili powder and cumin as it cooks.
- Add onion, garlic, pepper, and kidney beans; cook another 5-6 min.
- Stir in beer; reduce liquid (about 1-2 min). Add tomatoes (along with juices), Thai chili sauce, and ketchup; cook until heated through.
- Serve with toppings and enjoy!
Notes: The Thai chili sauce and ketchup are simply added to your taste. I find the sweetness adds something to this dish and the Thai chili sauce brings a bit of subtle heat. If you use chicken or turkey? I found adding a bit of Worcestershire sauce can bring some umami to the recipe. And if you want more southwestern flair? Try adding a diced chipotle with a Tbs of adobo sauce. Bottom line? Make this recipe your own. It will be your go-to chili from now on!
The Right Cookware & Tableware
If you don’t yet own a cast-enamel Dutch oven? Go for it. It is a bit of an investment, but you will use it forever. It can also go from stove to oven easily and heats evenly to protect food from burning. I would not likely trust this chili on the stove all day without a heavy pot like this. Le Creuset’s 8 qt. version is the gold standard, and we believe well worth the investment.
Owning the proper bowls to serve chili and soup is likewise a good investment. They should be deep and thick to hold heat. We love bowls with a bit of a handle since, admittedly, chili is often consumed at our house on the couch in front of a roaring fire and a football game. These bowls by Juliska are perfect on all accounts.
