Favorite Venison Bean Chili
Submitted by Meanace
Hearty venison chili using both cubed and ground deer meat for texture, simmered with crushed tomatoes, chili powder, cumin, and kidney beans. Masa harina thickens it to a rich, spoon-coating finish.
YIELD
12 servingsPREP
10 minCOOK
50 hrsREADY
1 hrsIf you’ve got a freezer full of deer meat, this chili is where it earns its keep. Lean venison takes well to a long, spiced simmer, and using both cubed and ground meat gives you two textures in every bowl: tender chunks and a savory, scattered grind.
Onion, garlic, and green chile get a head start in the oil before the venison browns. Then in goes everything but the beans: crushed tomatoes, chili powder, cumin, a hit of cayenne, Worcestershire, and a splash of red wine vinegar that keeps the rich meat from tasting flat.
The finishing trick is masa harina, the same corn flour used for tortillas. Stirred in at the end, it thickens the chili and adds a subtle toasted-corn flavor that store-bought thickeners can’t touch.
Kidney beans go in last, just long enough to heat through.
Pro Tips
- Venison is lean, so don’t overcook the cubes; pull the chili once the meat is just tender to keep it from drying out.
- That splash of vinegar is key; the acidity brightens the deep, gamey flavor and balances the spice.
- Make it a day ahead. Like most chili, the flavors meld and improve overnight in the fridge.
Variations
- Swap the venison for elk, bison, or beef if that’s what you’ve got.
- Use black or pinto beans in place of kidney, or skip beans for a Texas-style bowl.
- Stir in a square of dark chocolate or a spoonful of cocoa for a deeper, mole-like edge.
Ingredients
Directions
Heat the oil in a very large skillet.
Stir in the onion, garlic, and chile pepper.
Sauté over med-high heat until the onion is just tender, about 5 minutes.
Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red.
Add all the remaining ingredients except the beans and the masa harina (or cornmeal).
Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally.
The stew should be fairly thick.
Stir in the kidney beans and the masa harina and heat through.
Taste and adjust the seasonings.
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