If you are looking for an easy homemade venison chili for an amazing fall meal or camping cookout, this is a super simple recipe that takes 10 minutes to make!

Now, you might not know this, but I grew up in northwestern Pennsylvania, a place where hunting season was practically a holiday.

Every year, we got the first day of doe and buck season off from school – talk about dedication to the sport! This classic wild game recipe was a staple in my childhood home, and it's still one of my family's favorites today!

The Simple Joy of Homemade Chili

The best part about this deer chili recipe? It takes just 10 minutes to prep, then simmers away on the stove, filling your kitchen with the most incredible aroma. It's a true “set it and forget it” meal, perfect for busy weeknights or when you're out in the wilderness.

Ingredients That Pack a Flavor Punch (full printable recipe card below)

Here's what you'll need to make this delicious venison chili:

• 1 lb ground venison: This lean protein is the star of the show. If you don't have venison, ground beef works just as well.
• 15 oz can mixed chili beans: This adds a mix of textures and flavors.
• 15 oz can chili beans: More beans for extra heartiness!
• 15 oz can light red kidney beans: These tender beans add a creamy touch.
• 15 oz can dark red kidney beans: Their rich flavor adds depth to the chili.
• 14.5 oz can stewed tomatoes: These provide a tangy base.
• 14.5 oz can diced tomatoes: These add a bit of freshness.
• 2 – 1.25 oz packets chili seasoning: This is your shortcut to perfectly balanced spice. Feel free to adjust to your heat preference.
• 46 oz bottle V8 Vegetable Juice: Trust me on this one. V8 adds a unique depth of flavor that you just can't get from other brands.

Easy-Peasy Directions

In a medium skillet, cook the ground deer meat over medium-high heat until browned and cooked through. Break the meat mixture apart as it cooks for a nice even texture.

In a large pot, combine the cooked venison, all of the beans, both cans of tomatoes, chili seasoning packets, and the entire bottle of V8 juice.

Stir well to combine rest of the ingredients. Then, cover the pot and simmer over low heat for about 1.5 hours, giving it a stir every so often as the chili cooks.

Once the chili has thickened and the flavors have melded together, remove it from the heat (this is one of those recipes that taste even better the next day!)

Serve hot and enjoy!

Leftovers? Even Better!

This chili makes a generous batch, so you're likely to have leftovers. Store them in an airtight container in the refrigerator for up to two days. When you're ready to enjoy again, simply reheat on the stovetop or in the microwave.

Customize Your Chili to Perfection!

The beauty of chili is its versatility. Here are some ideas to tailor this recipe to your taste:

Spice it up:

• Chili powder: Add more for a fiery kick, or try chipotle powder for a smoky flavor.
• Cayenne pepper: A pinch or two adds heat without altering the flavor too much.
• Jalapeno peppers: Dice some fresh or pickled jalapenos for a burst of spicy goodness.

Cool it down:

• Sour cream: A dollop adds a creamy, tangy element.
• Cheddar cheese: Shredded cheddar melts beautifully and adds richness.
• Green onions: Slice some thinly for a fresh, mild onion flavor.

Boost the flavor:

• Tomato paste: A spoonful intensifies the tomato flavor and thickens the chili.
• Brown sugar: A touch balances the acidity of the tomatoes and adds depth.
• Worcestershire sauce: This savory sauce adds umami and complexity.
• Onion powder: Enhance the onion flavor without adding extra texture.

Swap the protein:

• Ground turkey: A leaner alternative to venison.
• Lean beef: Use a blend of ground chuck and sirloin for a classic chili flavor.
• Black beans or pinto beans: Add even more plant-based protein and fiber.

Switch up the beans:

• Cannellini beans: These white beans have a creamy texture and mild flavor.
• Black beans: Their earthy flavor and firm texture add a nice contrast.
• Pinto beans: A classic chili ingredient with a creamy texture.

Cooking methods:

• Slow cooker/Crock pot: Cook on low for 6-8 hours or high for 3-4 hours.
• Pressure cooker: Cook on high pressure for 20-25 minutes, then naturally release pressure for 10 minutes.
• Large Dutch oven: Simmer on the stovetop as directed in the original recipe.

Serving suggestions:

• Tortilla chips: For scooping and dipping.
• Shredded cheese: Cheddar, Monterey Jack, or pepper jack are all delicious options.
• Sour cream or Greek yogurt: For a cool and creamy topping.
• Guacamole or avocado slices: Add a creamy, refreshing element.
• Green onions or cilantro: For a fresh, vibrant garnish.

Let your creativity run wild and create your perfect bowl of chili!

Let me know if you give this recipe a try, and don't hesitate to share your favorite variations in the comments below!

Here are some more great homemade recipes you will love:

• The Best Queso Cheesesteak Grilled Sandwich Recipe
• 1980s Recipes – Crock Pot Beef Stroganoff
• 1980s Grilled Cheese Sandwiches Recipe