As the weather has started to get cooler, I soooo felt the need to make chili. There are so many great chili recipes out there, it’s kind of hard to compete. But this venison chili will hit the spot on a cool autumn or cold winter day. Oh, and it’s pretty mild, so hopefully your kids with eat it, too.
Three Bean Venison Chili
Start with some ground venison, of course. And onion, garlic, chili powder, ground cumin and paprika. Crushed tomatoes and canned beans.
Brown the meet. Add the onion and garlic.
Drain and rinse the beans while that cooks.
Then add the crushed tomatoes, spices and 3 kinds of canned beans: kidney, pinto and black. Simmer for 30 minutes to 3 hours.
My daughter is totally against anything that even resembles heat in her food. We have had to begin experimenting with our own meat rubs because most commercially made rubs have too much pepper for her taste. So this recipe is intentionally very mild. Yes, even with five tablespoons of chili powder, it is still very mild because it makes a lot.
Of course, it is easy to ramp up the spice. You can add more chili powder or some crushed red pepper or a jalapeno. If you decide to add jalapeno, cook it with the onion and remember that it is the ribs and seeds that really carry the heat.
Make it Part of Your Meal Plan
This is easy to make ahead. It makes a lot, so you can freeze half of it for a later date. When I made this batch, I made it on Saturday (because that is when I had time to cook), but we didn’t eat it until Monday. We froze half of it and had it a week later with hotdogs (no buns) for a change up.
Truthfully, could it be any easier? Let us know in the comments below if you make this venison chili and how your family likes it.
If you are looking for more great recipes that use ground venison, check out these great recipes: Bacon Cheeseburger Stuffed Zucchini Boats, Baked Eggplant, Taco Burgers, and Super Easy Venison Tomato Sauce.
PS. This post contains affiliate links. When you click the link and make a purchase through the link, we make a little money, this helps to keep The Semiconservative Granola Girl going. Thank you for your support.
| Prep Time | 20 minutes |
| Cook Time | 30-90 minutes |
| Servings |
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- 2 lbs ground venison or other ground meat
- 2 medium onions, rough chopped
- 6 cloves minced garlic
- 5 tablespoons chili powder add more for more heat
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 2 28 ounce cans crushed tomatoes
- 1 15.5 ounce can kidney beans drained and rinsed
- 1 15.5 ounce can black beans drained and rinsed
- 1 15.5 ounce can pinto beans drained and rinsed
Ingredients
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- Brown the ground venison in a little oil. When the meat is cooked through, add the onions and garlic and cook until the onions are translucent. About 5 minutes.
- Add the remaining ingredients. Stir to mix. Bring to a boil and then reduce heat to a simmer. Simmer for 30 minutes or three hours. The longer it cooks, the more the flavors will meld.
This is a very mild chili which makes it very family friendly. If you prefer more heat add 2-3 more tablespoons of chili powder and/or 1 teaspoon of crushed red pepper.
