Randy Mayor; Cindy Barr
4 servings (serving size: 1 1/2 cups)

Many New Englanders have freezers stocked with venison from autumn hunting expeditions. If venison is not available, substitute ground sirloin. Garnish with reduced-fat sour cream and/or reduced-fat shredded cheddar, if desired. You can make the chili a day ahead and refrigerate; reheat in the microwave or on the stovetop.

How to Make It

Step 1

Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.

Step 2

Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (through black pepper). Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat, and simmer 30 minutes. Add red kidney beans; cook, uncovered, 15 minutes.

Ratings & Reviews

Perkie1969's Review

January 13, 2013
Great low cal. Chili!

DetroitMatt's Review

December 23, 2008
Very good, well received. I used half ground venison and half cubed venison steaks, as well as chipotle peppers in adobo instead of jalapeno. I found a 1/4 cup of ketchup actually helped- the vinegar gave it a nice dimension. Definitely keeping this one around, though next time I'll dredge the steak before pan frying it.

EllenDeller's Review

May 12, 2013
Reliable but very basic recipe. I used fire-roasted tomatoes for more flavor and added a splash of red wine in with the stock (also used only about 10 oz. chicken stock). Before serving, I stirred in some fresh oregano and fresh cilantro and at the table added a squirt of lime along with sour cream, chopped green onions, and a little cheese as garnishes on top. Pretty bland without these additions. Since venison dries out so easily, I do recommend following the instructions & removing the meat before sauteing the vegetables. I find a tsp. oil is needed for the extra lean meat.

lperejma's Review

October 13, 2012

ahbiblybleereg's Review

January 30, 2013
Yum!! We have a TON of ground venison to use up this year (no complaints!) This is a perfect recipe for it. Used pickled jalapenos, 2 cans rotel, green and red pepper (that's what I had on hand). Also, just ran out of tomato paste, so threw some ketchup in there instead. This turned out great!! Can't wait to eat the leftovers for lunch!

champhe's Review

April 15, 2010
This was great!! My boyfriend loved it. We have a freezer full of venison and he wants me to make this chili with the rest of the ground meat.I used pickled jalapeno's instead of fresh and a can of rotel instead of tomatoes. Also added a squirt of ketchup and mustard because that's how I like my chili.I served with reduced fat sr cream and reduced fat mexican cheese and baked tater tots...will make again next week!!

beaches's Review

December 28, 2009
Easy and delicious. Doubled the recipe to have enough for dinner the next night. Served with corn bread. Otherwise I did not change a thing. I did not have enough for dinner the next night my husband and teenage sons went back for seconds and thirds. The jalapeno gives the flavor a nice punch.

aimeeh's Review

January 26, 2010
This was incredible! I grew up with a spare freezer full of venison and this is a great way to use ground venison. I doubled the recipe exactly as written with a few exceptions: I used 1 can red kidney and 1 can black beans. I cooked it for a 1/2 hour longer to thicken. It came out killer and everyone is loving it. I made it twice in one weekend. I think if you used a substitute for the venison, it wouldn't taste the same.

thegoat56's Review

February 04, 2014
Best Chili recipe I have ever made/eaten!!!!

rmysoldr's Review

October 01, 2012