Venison Chili

By Rachelle

  • 1 1/2 pounds ground venison
  • 1 large onion, chopped (extra for topping)
  • 6 oz tomato paste
  • 12 oz beef (or venison) broth
  • 1 quart crushed tomatoes
  • 4 cloves garlic, minced
  • 1 jalapeno, diced
  • 2 Tbsp chili powder
  • 1 Tbsp powdered unsweetened cocoa
  • 1 Tbsp crushed red pepper flakes
  • 2 Tbsp ground cumin
  • 2 tsp ground cinnamon
  • 2 tsp cayenne
  • 1 tsp dried oregano
  • Favorite hot sauce to taste
  1. In a large pot, heat oil of choice over medium-high heat. Once heated, add garlic and onion and cook until translucent.
  2. Add ground venison and jalapeno. Stirring often, cook until meat is no longer pink.
  3. Add chili powder, cocoa, red pepper flakes, cumin, cinnamon, cayenne, and oregano. Stir to combine and cook about 1 minute. Add tomato paste and stir until well combined, allow to cook 2-4 minutes.
  4. Add broth and crushed tomatoes. Bring to a simmer and allow to cook, uncovered for 2 hours.
  5. As the chili cooks, add hot sauce, salt and pepper to taste.
  6. Top with chopped onion and sour cream.


Note: Want a little ruffage? Serve the chili on top of fresh spinach, lettuce or spaghetti squash. Also makes for a great topping on hot dogs.