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Elk chili served in a rustic bowl with garnishes
Hearty chili made with ground elk, beans, and vegetables

Venison chili

Author: Flavelo
Recipes Main Courses Quick Meals
A wild version of chili con carne, where beef is replaced by the nobler, leaner and more characterful venison (elk). The deep, forest aromas of game meat match perfectly with the earthy spices of chili (cumin, smoked paprika). This is not a quick dinner, but a soul-warming pot experience simmering over a slow fire, even if made on the stove.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine American (Wild West)

Ingredients

Equipment Needed

  • Large pot or cast iron casserole
  • Wooden spoon
  • Can opener

Allergen Information

⚠️ Milk

Instructions

1 ✓

Heat the oil in the pot. Add the onion and pepper, sauté for 5-6 minutes until softened. At the end toss in the crushed garlic.

Tip: The caramelisation of the onion provides sweetness alongside the acidity of the tomato.
2 ✓

Add the minced venison. Fry over a high heat, continuously breaking up lumps with a wooden spoon, until the meat browns and no pink remains.

Tip: It is important that the meat browns, not just steams, because the browning (Maillard reaction) gives the flavour. Don't leave it in big clumps!
3 ✓

Stir in the tomato purée and spices (chilli, cumin, paprika). Fry for 1-2 minutes.

Tip: Frying spices in oil makes their aroma more intense (blooming).
4 ✓

Pour in the chopped tomatoes and stock. Season with salt and pepper. Bring to the boil, then reduce the heat and simmer covered gently for 45 minutes.

Tip: During long cooking the venison softens and the flavours meld.
5 ✓

Stir in the rinsed beans and cook for another 10 minutes uncovered if you want to thicken the liquid.

Tip: Beans shouldn't be cooked for too long or they turn to mush.
6 ✓

Serve hot, piled with cheese, soured cream and fresh coriander.

Tip: The richness of the soured cream and freshness of the coriander balances the heat of the chili.

Recipe FAQ

I don't have venison, what should I use?
Any game meat (deer, wild boar) is great, but it can also be made with lean beef. Game meat is drier, so pay attention to fluid replacement.
When should I add the beans?
Since we are using cooked beans, only at the very end so they don't boil into a purée, just warm through.

Ingredients

  • 500 g Minced venison (or other game meat)
  • 1 whole Red onion (diced)
  • 3 cloves Garlic (crushed)
  • 2 whole Red peppers (diced)
  • 400 g Chopped tomatoes (tinned)
  • 50 g Tomato purée
  • 300 g Red kidney beans (tinned, rinsed)
  • 250 ml Beef or game stock
  • 10 g Chilli powder (to taste)
  • 5 g Ground cumin
  • 5 g Sweet paprika (smoked is best)
  • 20 ml Olive oil
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 10 g Fresh coriander (for serving)
  • 100 g Grated Cheddar cheese (for serving)
  • 100 g Soured cream (for serving)