The Best Ever Venison Chili Recipe with Bell Peppers


It’s that time of year again when the weather is cold and nothing is better than a hot bowl of chili. We enjoy this wild venison recipe in our home and we thought we would share.

The Best Ever Venison Chili Recipe


2 pounds venison, cubed or ground

1/4 cup flour (of your choice)

2 tablespoons olive oil

1 can diced tomatoes in green chilis

½ cup chicken broth

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon sea salt

1 can white kidney beans

1 can white mountain beans

1 can black beans

1 medium green bell pepper

7 mini heirloom tomatoes

three cheese blend, shredded



Cut venison into 1/2 inch – 1 inch cubes and rinse thoroughly. Put the flour on a plate and roll the meat around in the flour in batches coating it. In a large chili pot, brown the meat in the olive oil until fully cooked. Add tomatoes, chicken broth, salt, cumin and chili powder. Cover the pan and cook on low heat for 1 hour, stirring occasionally.  Add all of the beans, drained and diced green pepper to the chili. Cut the tomatoes in halves or quarters, depending on the size of the tomato and add to the chili. Cook covered on low for a half hour more or until done, stirring occasionally. Serve with a small handful of cheese to garnish. Yum!

You can find more yummy venison recipes like this one here

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