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Red Venison Chili

Chili is probably one of the most popular and oldest one-pot comfort foods found across the country. You can find some form of chili on more than 75% of Americas restaurant menus. Chili has Spanish origins using southwest indigenous ingredients. Chili is a culinary prepared dish and chilies are specific types of chili peppers. Chili powder is a spice blend of varieties of ground chili peppers and spices. There are as many chili recipes as there are different types of chili peppers. Chili is as regional as it gets, every region and small town of the southwest incorporate the local indigenous ingredients which result in thousands of types and variations and distinct flavors of the final product. 

This is one of 3 recipes (Verde, Red and White Chili) All mentioned in our blog.

  Recipe by Chef Albert Wutsch

We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.


  • 2 T Oil 
  • 2 lb Ground Venison 
  • 2 T Garlic, chopped 
  • 1 pt Onion small dice 
  • 1 c Red Pepper small dice 
  • ¼ c Jalapeno chopped 
  • 2 T Oil 
  • 2 T Chili powder 
  • 1 tsp Ground Cumin 
  • 1 tsp Paprika 
  • ½ tsp Cayenne Pepper 
  • ¼ tsp Ground Coriander 
  • ¼ c Flour 
  • 1 pt Beef Broth 
  • S&P tt 
  • 2- 10 oz cns Ro*Tel Diced tomato and green chili 
  • 16 oz can Red Kidney Beans, drained 


In straight sided sauté pan add oil, brown meat in batches, remove and reserve. 

Combine spices. 

Add garlic, onion, & peppers, deglazing the pan, lightly sauté. 

Add oil to vegetables 

Combine spices and add to the vegetables. 

Add reserved meat. 

Add flour, creating a roux. 

Add extra strength beef broth, bring to boil 

Season with salt and pepper 

Let this mixture simmer for 30 minutes. 

At this time, it may be served straight up as chili, or for added flavor add the canned tomatoes and chilies. 

For more flavor and fillers, add beans of your choice. 

Bring to boil, serve with sour cream, chopped cilantro, corn chips, or corn bread.  


Use any red meat such as deer, bear, antelope or bison. 

I substituted jalapenos from a jar instead of fresh and used an orange pepper instead of red. 

Also used roasted garlic that I have in refrigerator as standard condiment instead of fresh garlic. 

Cooking Options:

Mix the chili with refried beans and rice and fill burritos or enchiladas 

Use as a topping for chili dogs. 

Use as meat for street tacos. 


All the spices are fat soluble so the fat picks up the color and the flavor. You must be careful not to burn the spices.  

Extra strength beef broth is just adding more beef base to the water to make stronger in flavor. 

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