Venison Chili



  • 1 lb ground venison
  • 1 T chili powder (more if you like it spicier)
  • 1/2 T cumin
  • 1/4 tsp garlic salt
  • 1/4 tsp onion powder
  • 28 oz can fire roasted tomatoes (undrained) plus 3/4 can of water
  • 2 oz diced jalapenos (optional)
  • 1 1/2 c. cooked beans
  • 1/2 c. frozen corn
  • 14 oz can tomato sauce
  • 1/2 T Worcestershire sauces
  • 1 c. cooked rice



Brown venison with chili powder, cumin, garlic salt, and onion powder. No need to drain since venison is so lean. Add everything else to the pot and mix. Simmer 2-3 hours. Mash the mixture with a potato masher to give the chili a thicker (less soup-like) texture.




3 thoughts on “Venison Chili

  1. […] (B) leftover pancakes/waffles, sausage; (L) nachos; (D) venison chili, fry […]

  2. […] (B) oatmeal pancakes, eggs; (L) venison chili, fry bread; (D) lemon pepper chicken, mashed potatoes, […]

  3. […] used Muir Glen tomatoes a few times before, such as in my venison chili. They’re high-quality and not terribly expensive, especially for organic products. (I’m […]

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